Paul Barker conjures up delicious spicy and zingy options in the Kamado Joe
It’s interesting how conversations begin and what prompts them to start ‑ since purchasing the Kamado Joe Classic Series III we have been doing quite a lot of experimenting with different meats and all manner of seasoning.
The aromas created when cooking outdoors tend to drift across the yard and the nearby properties. On a number of occasions our neighbours have enquired as to what we were cooking, commenting that it smells fantastic.
As it transpired both our neighbours are rather fond of smoky foods, particularly jerky. So, having a testing panel of sorts close by gave rise to an increased interest in making jerky and this in turn started a new phase in cooking on the Kamado Joe. Through the winter months a couple of hunting trips produced a number of fallow deer, providing a good supply of lean meat to begin our jerky experiments along with other venison cuts for different dishes.
We were not totally clueless on preparing jerky but some additional information did not go astray ‑ particularly when it came to concocting the marinades and the vast possibilities of what goes into them ingredients-wise.
After checking out a number of marinade recipes, we settled on a basic version as a platform to work from and after a couple of styles we added various spices to give heat and character to the finished jerky. The type of smoking wood too, has a bearing on the taste of the jerky. Here we have experimented with ironbark, apple and red gum in varying amounts.
Ingredients
- 1kg venison
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons maple syrup
- 2 teaspoons ground black pepper
- 1 teaspoon apple cider vinegar
- 2 teaspoons Milnes of Mudgee caramelised dark balsamic infused with rosemary (or similar)
- Your choice of smoking wood
- Cayenne pepper and paprika (optional for a spicier version)
Method
Any of the steak/roast cuts of venison are ideal for jerky. Here we used a whole round cut plus a small section of the neck end of the backstrap. The round was cut along the grain, as this produces a chewier jerky while the backstrap was cut across the grain for a less chewy jerky.
Partly freezing the venison firms up the meat, which makes it easier to slice into thin strips about 6mm x 12mm in section. In a suitable bowl, combine all of the ingredients and whisk to merge well to make the marinade. As mentioned, this is a base marinade. However, we did add a light dusting of cayenne pepper and paprika to some of the venison for extra flavour and heat prior to it going into the Kamado Joe.
Place the venison into a double zip-lock bag and add the marinade then mix well to coat all of the meat. Remove as much of the air from the bag as possible and seal. If you have a vacuum machine, totally removing the air will speed the up-take of the marinade and save time.
How long you leave the venison in the marinade is a personal decision ‑ 12 to 24 hours in the refrigerator is generally sufficient. From time to time, it’s a good idea to massage the bag to insure all of the meat is fully coated.
Based on previous experience it was estimated the jerky would take three to four hours to dehydrate and smoke in the Kamado Joe at a grill temperature of 70-75C. The charcoal basket was loaded with two lumps of ironbark, over which was placed a good heap of charcoal sufficient to last the expected time plus a little more for good measure. The Kamado Joe was set up with the SloRoller at the bottom, the two half-moon heat deflector plates on the centre level and the two half-moon grill racks on the top level. This double indirect method on the Kamado Joe is ideal for slow cooking/smoking at low temperatures.
While the Kamado Joe was coming up to the target temperature, which did not take long, the venison was removed from the zip-lock bag and the excess marinade separated with a paper towel. The strips of venison were then laid out on the newly acquired grill expander and the remainder on the half-moon grill racks below.
Once all of the venison is loaded into the Kamado Joe and the dome closed, some minor adjustments to the initial top and bottom vent settings will probably be required to maintain the target temperature. A probe located on the grill and connected to a digital thermometer is a great asset to temperature monitoring.
If all has gone to plan after approximately three hours, a quick check on the jerky for doneness will indicate if further time in the Kamado Joe (or your personal smoker) is necessary. If there is a variation in the thickness of the venison strips, the thinner ones will be ready sooner than the thicker options and should be removed to prevent over-drying. The degree of doneness is an individual choice but as a general rule when attempting to break a strip of jerky in half it should not easily split into two separate pieces ‑ just crack, exposing whitish fibres and have a slightly moist look and a rubbery feel.
Once the jerky has cooled it’s time for the taste test. The venison that received the additional cayenne pepper and paprika certainly had a spicy hot bite, while the remainder with the basic marinade had a pleasant peppery zing. Both versions earned a solid thumbs-up from all involved.