I have been asked to suggest a good smoke wood for deer jerky. I sorry to say I know previous little about either jerky or venison. The person who asked for the suggestion had tried message in the past and didn't like it. Can one you fellow pitmasters help a brother out?
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When I did a batch I used cherry, didn't overpower the meat anymore than the cure mix did. A quick google search finds most recipes use apple, cherry, or hickory. -
I have used apple cherry pecan hickory and most anything available. I think just putting a light smoke on it would work. More than the flavor of the smoke would be how the animal was harvested and processed. If it was hung from a tree for two weeks while not gutted properly the smoke won't matter. I have used bacelder the make very good jerky.Comment
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Cook it enough the fat starts to render but that it is still flexible enough to wrap. The at the end, sear the bacon under the broiler or over direct heat on the grill. Also try to sprinkle it a little bitlife of onions to make it more savory.Comment
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I use hickory, mainly. Frequently.
Customers bring me venison. I smoke it fer them. They're happy. Haven't tried any of my other woods, like apple, peach, etc. I imagine they'd be jus fine.
I generally git paid, plus some of th venison, fer my time/efforts.
So I've had plenty time analyze th flavour.
Not broke.
So not really fixin.
Since I don't hunt, except fer actual need to put meat on my table. I really ain't experimented with other woods.
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