Deer Jerky In Electric Smoker

I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium.

Deer jerky in electric smoker.

Making a deer jerky in a smoker is quite easy. 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. We recommend preparing this the night before you want to make your jerky. Do not use extra smoking chips in your smoker when making jerky.

It needs no additional preparation and can be stored for months without. 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. When smoking jerky you need a low temperature and little smoke. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.

Of course food dehydrators and oven are also great alternatives for making jerkies. Making beef jerky in a smoker in my opinion is the best way to make beef jerky. Ideally the temperature should be just under 150 f 65 c. You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions.

This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. Plus you get to sit outside drink beer and stare at a smoking box all day. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. I used a 2 pound roast with a wet marinade.

This stuff is amazing. The thin pieces of meat will absorb smoke easily so be careful not to over smoke. There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky. The recipes here are for a masterbuilt electric smoker.

This isn t a requirement if you don t have the time but it will improve the flavor of your jerky. This way of making jerky is as close to how it was done hundreds of years ago. A few basic tips. But for me nothing can just beat the authentic and luscious flavor that a smoker can bring.

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. As long as you have an electric or gas smoker at your disposal you can do this recipe anytime you want. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. Smoked deer jerky directions.

An electric smoker will introduce a small amount of smoke but a charcoal or hardwood fire will generate plenty of smoke. In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat.