How Do You Make A Smokehouse Venison Jerky?
Venison jerky is a delicious food you can make using a variety of dehydrating methods. Smokehouse venison jerky requires more time than modern traditional methods, but the result is outstanding. Smokehouses range in size with the largest ones built by jerky manufacturers. You can build your own smoke house or invest in one to make and sell your own jerky. Trim off the fat from the venison. Cut the meat with the grain into long strips ¾-1 inch thick. Use your hands to gently scatter medium salt on the entire bottom of a large container. Pour the molasses over the salt. Hold the bottle at least one foot above the container and move the molasses from left to right. You will create crisscross strings of molasses that cover the salt. You will need enough molasses and salt to create a ½-inch thick layer on the bottom of the container. Apply enough pepper to suit your tastes. A light dusting usually suffices when making brine for the venison. Begin layering the meat strips across the bottom o
