Teriyaki Venison Jerky Sticks

Ingredients

Makes one 25 lb batch (raw weight). Time: overnight cure, plus 7 hours or more to heat and smoke.

• 25 lb venison, trimmed of all fat and silver skin (100% lean)
• 1 package Frisco Teriyaki Jerky Seasoning, with its cure pack
• 1 cup distilled water, ice cold
• Equipment: grinder with a 1/8 inch plate, jerky gun, smoker racks (sprayed lightly with oil), and a thin-probe thermometer

Use the whole seasoning package and the whole cure pack with the full 25 lb of meat. Never add extra cure, and never leave it out.

Steps

1. Keep the venison at 40F or below. Cube it and grind it through the 1/8 inch plate.
2. Add the seasoning, the cure pack, and 1 cup of cold distilled water. Work the meat until it's very sticky, which is what binds the strips. Cover and refrigerate overnight.
3. Load the jerky gun and pipe flat strips or round sticks onto the racks, with a little space between them.
4. Heat the strips to 160F. The USDA recommends heating ground jerky to 160F before drying. Heat the racks in a 275F oven just until the thickest strip reads 160F, then move them to the smoker.
5. Smoke at 145F with the dampers open for 2 hours. Close the dampers to half open, raise to 160F, and smoke 4 hours. Keep going until the strips are dry and leathery and bend without breaking.
6. Blot any fat, cool completely, and pack. Home-dried jerky keeps 1-2 months. Refrigerate or freeze it for longer.