I hope you enjoy my blog, a collection of articles and thoughts regarding my interests. I'm a married father of two that loves to write about gliding, hunting, fishing, camping and any outdoor passion. Oh yah, I'm a quadriplegic. I hope this is informative to some, entertaining to others, and interesting to all. Let me know what you think. If you'd like an article for your publication, I've got words I haven't even used yet!

Saturday, 28 December 2013

Deer Jerky in Bradley Countertop Smoker

Having some extra time over the holidays due to our wonderful weather (not), we decided to make some deer jerky in our Bradley Countertop Smoker. We didn't have a specific recipe, but years ago we made jerky in our home-made aesthetically-challenged marriage-testing fridge smoker, which after careful examination or records, produces about 25% good product and 75% wastage. The Bradley seems to consistently produce great smoked foods, and in small quantities which is perfect for us. A Google search brought up many recipes, so we took the popular base (soy sauce), and added what was handy.

- 2.5 pounds of deer (or so, never measured), sliced (it was random thicknesses, 1/4 in average, even thicker chunks turned out great!)
- 1 cup soy sauce
- 1 cup water (enough to cover meat)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. course pepper
- splash of teriyaki sauce
- 1 tbsp. Worcestershire

Mix all ingredients in a container (we used a Tupperware container) and leave overnight, we refrigerated.

Preheat smoker. It was 10f outside so we started smoking on pl03 for a couple of hours and reduced it to pl01, the temp stayed between 165 - 185.

Cooking time 6hrs.
Smoking time 4hrs.

Our thoughts - We could've sprinkled the meat with course pepper just before smoking. 5 hours would leave it moister, but it was still great after 6hrs. You could add any spices you like, we were just winging it based on what we saw upon opening the cupboard!