45lbs of moose jerky in the making....

[jrebel]

Cut and have brining / marinating right now......will be dehydrating tomorrow!!  45 lbs of moose roast and steak that needed to be used up (oldest in the freezer), so it was time to get this project going. 

4 - 11 lb batches:  Sweet and spicy with extra red pepper flakes / sweet and spicy (another brand) with apple smoke added / Caribbean Jerk (if this taste as good as it smells, it is gonna be amazing) / BBQ with hickory smoke added. 

I will be smoking tomorrow....and maybe Tuesday depending on how much I can squeeze in my dehydrator....   Can't wait to see how a couple of these seasonings work out....first time using LEM seasoning (Caribbean jerk and sweet and hot).  The other two are high country seasoning that I have had great success with. 

 

[TeacherMan]

I have been running 50 lbs of deer jerky for the past week straight 😂

[gmac]

How did the jerky turn out?  Especially curious about the Caribbean Jerk.

[jrebel]

How did the jerky turn out?  Especially curious about the Caribbean Jerk.

Turned out amazing. 

The Caribbean Jerk is not my favorite...or anyone else's  .  It is very strong with clove and I think they missed the mark by not having any sweetness.  If I were to do the Caribbean Jerk again, I would cut the mix ratio by 20% and instead of using water with the marinade, I would use pineapple juice or another tropical sweet juice.  May even add a touch of brown sugar.  It is edible....but definitely not my favorite as it sits. 

The BBQ and the two sweet and spicy turned out amazing!!!!  I have been using the Hi Country smokey BBQ and sweet and spicy for years and they are always a big hit with anyone that tries them.  The LEM sweet and spicy was super good as well but milder on the sweet side....spice is about the same as the Hi Country seasoning.