Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 30 pounds of venison jerky in the smoker

Pack the meat into a plastic or enameled container. Do not use metal. It will give a metalic flavor to the jerky. Push it all down to remove all the air pockets and cover with plastic wrap. Iwill place this batch in the fridg. overnight.


In the end this batch will be 23 pound (the container weighs 6 pounds)


Every hour, I rotate the racks from top to bottom and spin them 180 degrees so that I get even drying. It will take about 6 hours to dry this much meat

When finished, I take the long strips of jerky and cut them down to 5 1/2 inch lengths and vacuum seal the rest