Whiskey Deer Jerky



1. Measure all ingredients into a bowl, leaving the ground meat refrigerated until the rest of the ingredients are ready.

2. Mix all ingredients very thoroughly, until the mixture is very sticky.

3. Marinate in the refrigerator for 8 - 48 hours.

4. Fill a stuffer or jerky shooter with the meat mixture to form strips, or roll into a sheet and cut to desired size.

5. Lightly oil the racks you’ll be using to dry the meat—the wire racks of your smoker or oven—and place them over some foil to collect the drippings. Transfer the meat mixture to the racks, leaving space between them for the smoke to flow evenly.

6. Set up your smoker according to the manufacturer’s instructions and preheat to 160°F. Add your favourite wood for smoking and once it’s producing smoke put the meat-filled racks in. Smoking time will vary, based upon the thickness of the meat, but 3½ to 4 hours is common. Remove the jerky when it’s dry but flexible, and keep refrigerated for up to 4 weeks.

Internal Temperature Guide for Cooking Meat

How to know when your meat is ready

You need to know the internal temperatures of the foods you are cooking. Many variables go into cooking times that it can be hard to determine when your meat is done. The biggest mistake most home cooks make is not to account for resting time. Many don't even know that they should let their meat and poultry rest for a period of time, which will allow the juices to redistribute.

Use a thermometer to know when your meat reaches the ideal internal temperature before and after resting. Here is a guide for your reference.


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