Venison Jerky Recipe Smoker

To do that, i used a favorite trick of mine for slicing meat: It can be challenging to maintain a perfect temperature of 180 degrees.

DSC01106 Jerky recipes, Sweet and spicy jerky recipe

Marinate meat for 6 to 8 hours.

Venison jerky recipe smoker. Flip the venison strips periodically 6. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can't get any other way. Venison, onion powder, hot sauce, garlic, worcestershire sauce and 6 more.

Combine all marinating ingredients in a small bowl until blended well. Lightly oil the smoker racks. For our 1/4 venison slices it took about 3 hours.

The best way you can prepare the venison is by slicing it into thin strips (about 1/4 inch of thickness). If there are particular fatty portions of the meat, remove them. Dry the venison in the smoker on a low temperature (150 degrees) 5.

It should be fully dry but still pliable. This will prevent the jerky from becoming bitter or too brittle. The jerky will keep for at least 1 week in the refrigerator.

Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. When you're ready to dry it, strain using a sieve or colander and then hang your venison in your oven or smoker (you can lay it in smoker baskets if you haven't any facility to hang). Remove the jerky bites from the marinade and place on a grill rack and onto the smoker.

Rub some olive oil and cooking spray over the smoker grate and lay out all the strips evenly on a single row. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish.

Smoker drying times will vary, so make sure to check the dryness of the jerky every hour or so. We used the traeger big game rub for this one. Worcestershire sauce, black pepper, organic soy sauce, venison roast and 4 more.

Follow the steps to create a marinade for the venison 3. Smoked venison jerky steven raichlen's barbecue bible. Here's the absolute best venison jerky recipe.

If you are feeling adventurous, you can grind the venison (or buy it ground), marinate it, and form it into thin, flat strips to make a softer jerky. The thin pieces of meat will absorb smoke easily, so be careful not to over smoke. I mixed a marinade and sliced up a venison top round roast.

Keep a close eye on your smoker. If possible, keep your smoker temperature between 160 to 200 degrees fahrenheit. Carefully lay the jerky slices across the racks.

Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. 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. Add the venison strips and toss to evenly coat.

Teriyaki smoked venison jerky recipe. The ingredients for this recipe are: How to make venison jerky in a smoker:

Smoke the venison for 3 to 4 hours. With the lid closed the entire time, smoke the jerky sticks at 175 degrees for 5 hours. Stir the slices of meat every hour for the first couple of hours and then cover, refrigerate and leave it overnight.

The recipe here uses wine and sugar to break down the muscle fibers. This venison jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun.

Smoke until the jerky is dry, but still somewhat pliant, 3 to 4 hours. Transfer to a wire rack to cool to room temperature, then place the jerky in a sealed container or resealable plastic bag. Smoke the jerky for another 30 minutes (3 hours total) and pull the grill grate off using hot pads.

The world has you convinced that venison jerky needs to be a gristly jawbreaker of edible cardboard. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. Smoke your jerky for about 2 hours and begin checking after that.

Add all ingredients except venison to a bowl and whisk. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Heat your smoker up to 180f using the wood you prefer and drain the marinade off of your jerky.

It's simple and is made in the oven. Add venison slices and mix to combine. You want it pliable and chewy, but not a rock.

How to make smoked venison jerky the rustic elk. The roast will hold its shape a little better and make it easier to slice. Venison is like elk in that it is very lean.

Sprinkle the bites well with your favorite bbq rub. Arrange the meat strips in a single layer on the racks. After about 2 1/2 hours turn on your dehydrator to get it warmed up.

Also, do not forget that you have to slice the meat along the grain to make sure that you can get a tender jerky later on. It should take no more than 4. Do not leave your smoker on unattended, if you are making jerky, plan to be home to watch it.

If you are still afraid of the jerky sticking you can also put the meat in a foil pan to help pull it off the smoker easily. This jerky making tutorial covers everything from grinding the meat to dehydrating the jerky, and storage of the finished product. Do not stack the strips on top of one another.

When you thaw a cut like that, let it thaw for only about 4 or 5 hours, so that it is still slightly frozen in the middle. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. Spicy sweet ground venison jerky this recipe includes corn syrup along with a few select spicy seasonings, which makes for an interesting flavor combination.

Choose one of your favorite venison jerky recipes 2.

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