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  1. I finally decided to break out that deer leg I got from my BIL and set up to make some jerky. I started off by slicing the half defrosted Venison roast with a knife into manageable slices and then took off as much fat and non-meat tissue as I could. I plan to smoke this over Oak on the Akorn so I decided to go with a sweet heat Teriyaki and BBQ marinade. To achieve that I used the following: Teriyaki Sauce Brown Sugar Homemade Sweet & Spicy Hickory BBQ Sauce Cracked Black Pepper Onion Powder Garlic Powder Chili Powder Paprika Lemon Juice Kosher Salt The ingredients are listed in order of most to least content in the marinade. I used almost 12 oz of Teriyaki Sauce, 1/2 cup Brown Sugar, 1/4 cup BBQ Sauce, and the rest of the spices were just a liberal coat of the meat on top, a good mix, and then another liberal coat of the meat and a stir. Once it got smelling almost good enough to eat raw, I decided I had the seasoning right. I kept the additional salt low due to the salty nature of the Teriyaki Sauce, I want to enjoy the jerky once it's made, not have to wash away a salty taste. Also, there is no curing salt in this as I do not anticipate the finished product to be around long enough to even think about spoiling. So far, I am at the 12 hour mark of marination at the time of this writing and hope to be smoking the jerky on the Akorn in another 12-14 hours. The plan is to do this as close to 200°F as I can get the Akorn to hold and keep it there for about 3-4 hours or until I feel the meat has been sufficiently cooker/dried. I don't anticipate a lot of drying so much as I do it cooking, sort of like when you leave rib tips on too long... That is what I am shooting for and hope to achieve. Below is a pic of the Venison in the marinade, there is around 3 lbs there. It smells intoxicating, if I didn't fear getting sick from eating raw meat I would have already sampled a few pieces by now. I'll post more when the process progresses.
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