Axis Deer Jerky
Our Florida friends also gave us some axis deer steaks and cube steaks, which are steaks run through a tenderizer. With the smoked loin winning high praise from all who tasted it, I elected to make a batch of jerky in the smoker. I followed the same smoker temperature range as with the loins (157-250°F), but the smoke time was more like two to three hours since the jerky meat was sliced thinner.
For the seasoning, I used a package of Hi-mountain Seasonings Spicy Lime jerky blend. The package includes a spice packet and preservative packet for 15 pounds of meat. I smoked two batches since the smoker held about 7 ½ pounds of jerky slices.
For jerky, you can use whole-muscle meat or, if you have a jerky gun, you can use ground meat. Regardless, using a smoker to dry the meat rather than a dehydrator gives the meat unrivaled flavor. My wife and I couldn’t resist, and the jerky was gone almost as fast as it had appeared.
Smoked axis deer jerky makes a great snack anytime.