I am trying to make some venison jerky for the first time with the cookshack smokette and am having a heck of a time. The jerky is coming out so dry it almost turns to dust when eaten. It is also very light in color. I set the temp at about 180 for 2.5 to 3.5 hours both times i tried. Here is the recipe.
2 cups water
1/3 cup salt
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon black pepper
i added a little tender quick and soaked for 8 hours.
sprinkled with season salt before placed in smoker.
The flavor is very good but I can not get the meat from over drying. I normaly use a dehydrator with High Mountain on my beef jerky but have not been impressed with the out come of venison so thought I would try a wet marinade.
Any help would be great.
Thanks
Kelly
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