Axis Deer Jerky

Modern Pioneer - - [smoked Axis Deer] -

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.

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