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Author Topic: Ground venison jerky on smoker questions  (Read 1196 times)

Offline adamR

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Ground venison jerky on smoker questions
« on: December 23, 2013, 08:22:02 PM »
Yesterday I got my first smoker and tomorrow plan on trying five separate batches to figure out what time/temps I want to use.
So the smoker is an electric master built sportsman elite, using 1 lb batches of ground venison with 10% pork fat. What temps do you guys smoke jerky at and for how long?
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Offline Mtn.Ghost

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Re: Ground venison jerky on smoker questions
« Reply #1 on: December 24, 2013, 02:31:29 AM »
Smoke at 150 to 180 until you can bend a piece in half and it cracks a bit without actually breaking :tup: works well for ground as well as slabs.
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