If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear.
Cooking deer jerky in electric smoker.
The thin pieces of meat will absorb smoke easily so be careful not to over smoke.
Making beef jerky in a smoker in my opinion is the best way to make beef jerky.
In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat.
Teriyaki venison jerky sweet tea pork jerky candied bacon jerky.
Rub some olive oil and cooking spray over the smoker grate.
Preheat the electric smoker and add the wood chips either to the firebox at the bottom of the smoker or place the chips in a metal bowl and set to one side on the cooking grate.
I used a 2 pound roast with a wet marinade.
I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium.
This way of making jerky is as close to how it was done hundreds of years ago.
We haven t used our smoker near often enough since we got it so we tried it out for our first couple batches of venison jerky this season and i m so glad we did.
We recommend about a hand full every hour for the 3 hours your jerky will be on the smoker.
I have already shown you a jerky recipe that involves ground jerky meat.
The next best method for making deer jerky strips is to use a rolling pin and cut strips to about 1 4 an inch thick by 1 inch wide.
This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
Wood placement depends on the type of electric smoker being used.
The recipes here are for a masterbuilt electric smoker.
When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow.
It is one of those things that justifies a smoker on the homestead whether it s a homemade smokehouse one an electric one a regular charcoal one or a.
Plus you get to sit outside drink beer and stare at a smoking box all day.
Next add a smaller amount of smoker wood chips than normal.
This stuff is amazing.
The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through.
This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.
It needs no additional preparation and can be stored for months without.
There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky.
A few basic tips.
Marinated overnight in a sweet savory and spicy mixture it s a ready to eat protein packed go to snack for hikers campers and travelers.
Of course there are various ways you can make a jerky especially involving deer meat.
You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions.
