Pork Belly
Moderator
6 lbs Venison roast Sliced thin
1 cup Molasses
1 1/2 cups Soy Sauce
1 Teaspoon Pink Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Granulated or powdered Garlic
1 Tablespoon Onion Powder
Thoroughly combine soy, molasses, and spices. Add meat slices insuring to coat all sides. Allow to marinate in the refrigerator for at least 24 hours. This batch went 48. spread slices on smoker racks and blot any excess marinade. Load fire box with 4 to six oz chips and crank heat to 250 while you load the racks into the smoker.
Run the jerky drier from the start of the smoke. When smoke starts, lower heat to 100 and close the door. this batch went ten hours for the bigger pieces, start checking after six hours.
* If you do not care for black pepper you may want to cut back on it. The jerky has a salty sweet primary flavor with a peppery finish.
1 cup Molasses
1 1/2 cups Soy Sauce
1 Teaspoon Pink Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Granulated or powdered Garlic
1 Tablespoon Onion Powder
Thoroughly combine soy, molasses, and spices. Add meat slices insuring to coat all sides. Allow to marinate in the refrigerator for at least 24 hours. This batch went 48. spread slices on smoker racks and blot any excess marinade. Load fire box with 4 to six oz chips and crank heat to 250 while you load the racks into the smoker.
Run the jerky drier from the start of the smoke. When smoke starts, lower heat to 100 and close the door. this batch went ten hours for the bigger pieces, start checking after six hours.
* If you do not care for black pepper you may want to cut back on it. The jerky has a salty sweet primary flavor with a peppery finish.