First time making deer jerky on my Ironwood 885. I used some backstrap and tested an assortment of thickness/grain direction combinations to see what works best. Really pleased with how it turned out.
Marinated overnight in a combo of lime juice, salt, pepper, paprika, garlic powder, chili powder, and dried oregano. Super smoked at 165 degrees for about 3 hours (a little less for the thin pieces, little longer for the thicker pieces).
by nolslansd
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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