Can we make a coozie out of that?
No, wait...

I love venison. I'd assume it's similar but I feel that when making assumptions, I tend to err.

I got some elk from my cousin a while back and made the steaks into jerky, it came out really good.

165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good.

Now that would be one hell of a conversation piece!

Sounds right. I try to stick around 160 but have gone over as my rig struggles maintaining lower temps over 2 hours.

My brother tried this recipe from Alton Brown and it worked pretty well.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Marinated meat that is dehydrated between air conditioner filters using a box fan.

Very close in the lean department.

Perfect

How thick do you guys cut your strips?

http://thedailyprocrastinator.com/wp.../frogsmile.jpg

Excellent.

My uncle makes great jerky, he just uses some black pepper, sometimes dips it in terriaki(sp?) and puts it in a convection oven on low with the door propped open until its dry.

I haven't tried to make jerky for 20 years and it was always dried in the oven. It turned out from bad to so-so back then. Now that I have been smoking meat for years, I'm fired up to roll with this recipe. This same guy also makes some out of this world sausage, that's next on the to do list.

I have buddies in Iowa and Colorado that fill a tag each year and share jerky. It is the stuff.

I might have to look into this.

I just can't justify making beef jerky. When I factor in the cost of good meat to make good jerky, I realize that I can't do it better or cheaper than the people that package it.

Yeah I've reached the point where I have my entire deer processed. Jerky, sticks, and summer suasage.