Venison Backstrap Jerky

[MossyMO]

Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.


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About 4 hours in a few slices were looking about right to take off and all were done a few hours later.


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Bon Appétit!



Thanks for looking!

[Fishawn]

Awesome jerky Marty! Love the design of that rack system. What do you think of it?

[MossyMO]

Awesome jerky Marty! Love the design of that rack system. What do you think of it?

Overall we are happy with it. We purchased the wire racks with the trays specifically for jerky. Not very happy with the wire racks, they have sharp edges on some of the metal bars on the bottom and have the pans all scratched up right away – not a huge issue, but the quality could be better. Will be taking a Dremel to them to smooth those out.

Second on the wire racks is they are not nonstick at all. Jerky pieces stuck pretty bad where I needed to take a spatula to them to get them off to flip them. I will going forward use our non-stick grill mats with these. With the use of the wire racks it is a really tight fit between racks all loaded with jerky – wish there was a little more space between they trays when fully loaded.

This is only our first run with the Bull Rack system but I do like that I can fit 6 plus lbs of whole muscle jerky in the small space. You do need to rotate the racks quite often as the bottom and the top racks will finish much quicker than the middle ones, but that is to be expected.

[Bearcarver]

Nice Looking Batch of Jerky, Marty!!!

Looks Mighty Tasty!!

Bear

[Fishawn]

Overall we are happy with it. We purchased the wire racks with the trays specifically for jerky. Not very happy with the wire racks, they have sharp edges on some of the metal bars on the bottom and have the pans all scratched up right away – not a huge issue, but the quality could be better. Will be taking a Dremel to them to smooth those out.

Second on the wire racks is they are not nonstick at all. Jerky pieces stuck pretty bad where I needed to take a spatula to them to get them off to flip them. I will going forward use our non-stick grill mats with these. With the use of the wire racks it is a really tight fit between racks all loaded with jerky – wish there was a little more space between they trays when fully loaded.

This is only our first run with the Bull Rack system but I do like that I can fit 6 plus lbs of whole muscle jerky in the small space. You do need to rotate the racks quite often as the bottom and the top racks will finish much quicker than the middle ones, but that is to be expected.

I was thinking your non-stick grill mats would be a nice addition also. Thanks for the heads up on that system. Great looking jerky

[MossyMO]

I was thinking your non-stick grill mats would be a nice addition also. Thanks for the heads up on that system. Great looking jerky

That is our plan next batch, just wanted to do a full test on the actual product as we received it. Jerky batches from here on out will be made with Grill Mats for sure!

[SMOKE FREAK]

That's been my experience when stacking jerky like that...Although I didn't have a nifty rack like yours...Jerky in the center received little smoke and didn't dry well at all...

Jerky looks fantastic...
I gotta get off my lazy backside and make some soon...

[MossyMO]

That's been my experience when stacking jerky like that...Although I didn't have a nifty rack like yours...Jerky in the center received little smoke and didn't dry well at all...

I think the fans in a pellet grill eliminate much of this and circulate the air in the cook chamber well...

[Slanted88]

Son's were just asking yesterday for a Jerky gig!...right nice!

[Kicken Asphalt]

Good lookin jerky

[nickelmore]

Backstrap for jerky???? I wish I had the resources. My straps are scarce and reserved for the most reverent of meals.

The rack system looks cool, thanks for the review. I have been toying with idea of removing the center section of the full (or half size) pans and using the wire racks for suspending the meat. It would allow a lot more air flow.

One of my smokers is based on full size pan dimensions.

[MossyMO]

Backstrap for jerky???? I wish I had the resources. My straps are scarce and reserved for the most reverent of meals.

It was my wife's uncle's backstrap from an old buck, he was going to turn it into sausage and we told him nonsense, we will make you jerky with it!