Deer Jerky Recipes In Electric Smoker

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. 1 lb boneless center cut pork loin 1 2 cup sweet tea 1 1 2 tbs tamari or soy sauce 1 2 tsp kosher salt 1 2 tsp cracked black pepper 1 4 tsp garlic powder 1 4 tsp onion powder 1 pinch of red pepper flakes another 1 2 cup sweet tea more if needed apple wood chips soaked in water.

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You can also mix in half a bottle of dark beer of your choosing.

Deer jerky recipes in electric smoker.

Mix together one half cup each of water and soy sauce. Smoked venison jerky recipe preparing the venison. Place the top metal rack on the highest slot in your smoker and hang your strips. Smoke at around 180 degrees for 4 to 5 hours.

If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear. To this add one tablespoon of morton s. The dehydrator that is shown in the photos is my masterbuilt electric smoker. How to make deer jerky in a smoker.

Of course there are various ways you can make a jerky especially involving deer meat. For this recipe combine cup of organic apple cider vinegar 2 tablespoons of sea salt brown sugar and blackstrap molasses 1 tablespoon of cracked black pepper 1 teaspoon of garlic and onion powder into a large bowl. In a medium bowl or zip top bag thoroughly mix soy sauce worcestershire sauce honey red pepper flakes onion. Check your jerky after four hours to see if it is done.

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. Do not put water in the water pan when making jerky if you soaked your strips in a wet marinade. Open the top vent on the smoker 100 and dry for 1 1 2 hours at 170 f. It should be chewy but not tough to chew.

Fill the water pan with water and add your favorite. 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. To get the venison ready for the marinade trim off any fat sinews and silver skin. 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.

This stuff is amazing. Everyone loves a little sweet to their spice and that flavor comes easily with a nice teriyaki marinade. Next add a smaller amount of smoker wood chips than normal. Cutting against the grain of the meat slice into strips 1 wide and 1 4 thick removing all fat as you slice.

Place the meat in a smoker or on a pellet grill. This recipe calls for a smoker but we think you could achieve similar flavors and texture by adding some liquid smoke and using the oven method or even a dehydrator if you prefer.

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