Deer Jerky In Electric Smoker

Making beef jerky in a smoker in my opinion is the best way to make beef jerky.

Deer jerky in electric smoker.

Making a deer jerky in a smoker is quite easy. A few basic tips. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. We recommend preparing this the night before you want to make your jerky.

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. Do not use extra smoking chips in your smoker when making jerky. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. This way of making jerky is as close to how it was done hundreds of years ago.

Ideally the temperature should be just under 150 f 65 c. Plus you get to sit outside drink beer and stare at a smoking box all day. I used a 2 pound roast with a wet marinade. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.

I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium. Smoked deer jerky directions. The thin pieces of meat will absorb smoke easily so be careful not to over smoke. The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through.

There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky. 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. But for me nothing can just beat the authentic and luscious flavor that a smoker can bring. This isn t a requirement if you don t have the time but it will improve the flavor of your jerky.

An electric smoker will introduce a small amount of smoke but a charcoal or hardwood fire will generate plenty of smoke. When smoking jerky you need a low temperature and little smoke. It needs no additional preparation and can be stored for months without. This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.

In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat. 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. The recipes here are for a masterbuilt electric smoker. Of course food dehydrators and oven are also great alternatives for making jerkies.

Just like marinating chicken before you put it on the grill mix all of your seasoning ingredients and deer hamburger in a large bowl and let them sit in the refrigerator for up to 12 hours. This stuff is amazing.