MossyMO
New member
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!
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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!
