Here is our favorite home recipe:

1-2 lbs of back strap
1 large onion (sliced into rings)
1 lb bacon
1/8 cup brown sugar
cracked pepper

Instructions: Cut the tenderloins into 3/4" thick coins. Cook bacon in frying pan & set aside. Drain about 1/2 of bacon grease from the pan. Add the sliced onions & brown sugar & cook the onions until soft & light brown. Cut the bacon strips into squares. Add the back strap coins and bacon.season with black pepper. We like our back straps barely pink in the middle but cook to your preference. our cook time for the meat itself is usually only 10-12 minutes because of the coin thickness.

As simple as it seems, let me tell you, this recipe is hard to beat! And no, using bacon is not cheating because bacon is a seasoning, right?

PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.

PapaSop Thanks. I love Jerky. I have to vacuum seal it in small portions so that it lasts. Haha. I’m diggin the snack sticks too so hopefully I could master those!

Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work

I wanted to avoid too much stickiness so I did 15% of the weight in brown sugar and 20% of the weight in water. It was not one bit sticky. The difficult part is judging when to take it out of the dehydrator because when it is warm, it is much more pliable than after it cools down. Sweet Chipotle is a very delicious flavor! I can’t wait to try it with beef!

PapaSop Yes, we use the same recipe for the inner loins as well. Honestly, I can remember any time that I had a steak at any fancy restaurant that was better than venison tenderloin.

Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance

So I’m doing my snack stick overflow in the oven and the bottom of the sticks are covered in grease. Does this mean that they’re getting out? Temp hasn’t gotten over 140 yet

Jonathon Thanks for the advice! I will plan accordingly!

Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance

Jonathon Austin, Should I mix sure gel with water before adding to meat mixture? That’s what I have been doing but it doesn’t specify in this recipe.

Jonathon Austin , Is it recommended at 70/30 ratio for venison? Will 80/20 work just fine?

https://www.youtube.com/watch?v=zVR-JLx2Mfs Jonathon Austin PapaSop Tex_77 has anyone ever tried this Jerky? I love how chewy and moist it is and would love to duplicate the texture! It’s almost like its not even dry but it also does not have the raw/undercooked texture. How is this achieved? Rookie looking for a pro…

frenchiegmc Also only grind twice. Once through a coarse plate and once through a finer plate. I ground a batch of meat one too many times and had an unpleasant texture.

ClaytonD I agree. Some people have propane or electric. Some people might have a small electric smoker and some people might be in the commercial business.

I’m throwing a smaller Boston butt in the smoker in the morning. Has anyone played around with wrapping it in foil toward the end? I read that it makes for an easier pull although theoretically it shouldn’t make a difference because the collagens break down either way after it reaches 190°F

PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.