Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … Smoke your wild game or domestic meat in a smoker after using this homemade marinade for a delicious jerky. Typically we use a dehydrator and the same tried and true recipe, but I decided to try something a little different this time. Pre-heat to 160 degrees. Learn how to cook great Sweet and spicy ground venison jerky . My Smoked Beef Jerky process starts with selecting the meat. Good appetite! I am looking to make venison jerky in my smoker (using the meat eater recipe). 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 … My Smoked Beef Jerky process starts with selecting the meat. United States. Teriyaki Venison Jerky. And now? If you don’t care for it, you can add a little bit of applewood to balance it out. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. Marinate meat for 6 to 8 hours. 2 cloves of garlic, smashed or minced red wine vinegar Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. While cutting against the grain is easier, if you want your jerky to be chewy, cut it with the grain . It provides a very mild, sweet flavor and is a great wood to use for jerky (and bacon). To help you make your own jerky, here’s a list of Bradley Smoker’s favorite smoked jerky recipes. Wood type is the dealer’s choice. Hey there! brown sugar Be forewarned… lots of venison and smoking recipes are coming your way. You do not need to pre-soak your chips or add water to your pan to make jerky. A trick to make it easier to slice your jerky is to partially freeze the roast first. Smoke the venison for 3 to 4 hours. I like apple or cherry … This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. I'll also show you how to make this jerky in a smoker or oven. These roasts have the grain all running in the same direction and allow you to make large cuts of jerky pieces without struggling to do so. Pour the entire bottle of Worcestershire sauce over the … If the venison jerky recipe calls for liquid smoke, and I am making venison jerky in a smoker, I typically omit that ingredient and rely on the wood chips I am using to give it flavor. By using a smoker, you can infuse smoke flavor into the venison jerky. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. And if you have more elk, try my new Elk Steak recipe! January 21, 2021 chopandbrew RECIPES chop and brew, dehydrating jerky, homemade jerky, how to make jerky at home, smoked meat, venison jerky These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. The longer it marinades, the more flavorful the meat will be. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. 1 cup soy sauce Stir the slices of meat every hour for the first couple of hours and then cover, refrigerate and leave it overnight. 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 propane one. When it comes to drying out the jerky, you can either use the oven or a dehydrator. Using a … Transfer to a wire rack to cool to room temperature, then place the jerky in a sealed container or resealable plastic bag. It seems like everybody … They’re better for things like turkey, hog, and fish. This is my Buddy's go to deer jerky recipe every year after we harvest a couple bucks during hunting season. Prep Time 20 Minutes. This venison jerky recipe has a sweet and smoky flavor. This was the first wood we ever used in our smoker. This could be considered ‘light’ jerky, as it imparts the flavour of jerky without all the salt. These pieces should be sliced across the grain and marinated for two days to maximum flavor. Arrange the meat in a single layer directly on the grill grate. Also, you can use these same ingredients for ground beef, buffalo or any other red meat. I’m Danielle. But, it’s still easier to partially freeze the meat before slicing. 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. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. See more ideas about jerky recipes, smoker jerky recipes, smoked food recipes. I find this a bonus instead of a penalty. https://www.bradleysmoker.com/recipe/ground-teriyaki-venison-jerky There are so many different choices and options to use! Dealers. A lot of people use a dehydrator or an oven. This is how I prefer it. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ To make this easier, partially freeze the meat for about an hour and a half first. I can’t believe the amazing taste difference we got out of it. It’s really entirely up to you. Still good, just not as good. Venison, Deer, Beef and more! You’ll be glad you did. 3. The truth is, there really isn’t any right or wrong way. Check at 2 to 3 hours and every 30 minutes after that, depending on the protein (see recipes). Typically, the meat is beef and the traditional method of drying is placing the meat out in the sun. I have gotten the smoker to the proper temperature (160-175) however after at least a half hour it … Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. It’s never tasted gamey to me. 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. We usually take some of the venison we harvest and turn it into jerky each fall. Just delicious, lean, red meat. This will prevent the jerky from becoming bitter or too brittle. Smoke your jerky for about 2 hours and begin checking after that. Historically, jerking meat was the … You can serve it either as an appetizer or a snack. For me that’s lean muscles from the deer or cuts of beef with little to no fat. Do not use more than a teaspoon per 5 pounds of meat. dried rosemary leaves Nov 25, 2020 - Explore Paul Paszkiewicz's board "Venison jerky recipe" on Pinterest. Mesquite gives the strongest flavor and is my favorite for venison. Remove the meat from the marinade and squeeze off excess liquid. I am looking to make venison jerky in my smoker (using the meat eater recipe). Carefully lay the jerky slices across the racks. It is a master forge propane smoker. Orders. I recently had a smoker handed down to me. Using cherry wood will help calm the flavors down. https://community.legendarywhitetails.com/recipes/outdoorsman-venison-jerky Mesquite was the second type of wood we tried. 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. Substitute any ground red meat, such as beef or buffalo for the venison. This way of making jerky is as close to how it was done hundreds of years ago. Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. You can slice a batch into all three if you want. You want it to be about 200°F for this. Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. Making jerky in a smoker is definitely the only way we will be making it in the future. Learn how your comment data is processed. You can do this in multiple ways. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. 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. These four are the options we have tried and enjoyed using on our big game (and other things). But venison… I love it. Prepare your smoker when the venison has marinated for at least 24 hours. Some people prefer this. https://www.barbecue-smoker-recipes.com/homemade-jerky-recipes.html Register Grill. Ground Teriyaki Venison Jerky. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. Jerky packs a protein punch and helps fight off those hypoglycemia attacks (low blood sugar) my son and I seem to fight. https://community.legendarywhitetails.com/recipes/outdoorsman-venison-jerky See more ideas about venison jerky, jerky recipes, venison jerky recipe. I recently had a smoker handed down to me. This venison jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. There are blends, other hardwoods like oak, even jim beam whisky barrel chips. We cut our jerky into 1/4″ thick strips. You want it to be about 200°F for this. Lay each piece of meat on a metal grid or pizza screen. 2 tbsp. … And that is how smoked venison jerky was born. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. 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 … Making deer jerky So after processing our deer, I kept a couple of roasts to make jerky out of. And I love it. Hickory is by far our favorite wood to smoke jerky with. Add more wood … Smoke until the jerky is dry, but still somewhat pliant, 3 to 4 hours. My husband hunts and I was looking for a way to prepare all the meat since I don't like It should be fully dry but still pliable. Ground Teriyaki Venison Jerky This chewy recipe can be considered a “light” jerky, as it imparts the wonderful flavour of jerky without all of the salt. Prepare a smoker according to manufacturer’s settings using your choice of wood. But it tastes so much better. This site uses Akismet to reduce spam. 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. Slice the venison roast into pieces about ¼-inch thick. One of my favorite ways to use wild game burger, making homemade snack sticks. Smoke the venison for 3 to 4 hours. You want it pliable and chewy, but not a rock. You can use any of the venison jerky recipes on the site, or even experiment and come up with your own. To me it provides a more traditional smoked flavor to the meat. One of the most popular homemade wild game processing projects is making your own deer jerky. This chewy recipe can be considered a “light” jerky, as it imparts the wonderful flavour of jerky without all of the salt. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. You could also utilize food grade oxygen absorbers. A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. Add venison slices and mix to combine. Add all ingredients except venison to a bowl and whisk. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. I love using applewood in our smoker. He was nice enough to give me the recipe to share with you guys, so I named it after him. 1/2 cup water. When we made these batches of jerky, I soaked them all in the same marinade, but smoked them separately in different woods to get different flavors in the meat. (Photo courtesy of David Draper) September 25, 2020 By David Draper. Slicing the venison. You’ll be so glad to have one. 2 1/2 – 3 lb. Cook The Jerky In The Oven Or Dehydrator. Slice your roast into 1/4" slices. Add meat and marinate overnight in the refrigerator. Check out our jerky recipes and get started today! It does tend to dry out a bit faster than using a dehydrator (and obviously a lot faster than using the sun) and the flavor cannot be duplicated. We absolutely love jerky in this house. One of my favorite ways to use wild game burger, making homemade snack sticks. The jury is out on the best way to slice jerky whether it’s with the grain, against it, or even at a 45 degree angle (the best of both worlds?). But know that homemade jerky does not keep as long as the store-bought stuff. 1/2 tsp. … There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. About This Recipe . Venison Jerky Recipe. When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. An easy venison jerky recipe that can be used for other types of meat as well. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. I love venison. Venison marinated in worestershire, soy sauce, sugar, cinammon and nutmeg and smoked to snackable perfection. But the best cut to make jerky with from your deer is top round. https://www.allrecipes.com/recipe/16242/beef-jerky-in-a-smoker Let the meat sit in the Southern-Style Honey Barbecue Venison Jerky Recipe Here is a southern-style venison jerky recipe that is sure to be a favorite. For our 1/4" venison slices it took about 3 hours. Note: I share instructions for both in the recipe card below! Do not rinse. https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe It kind of gives it a little hint of bacon, but it’s not overly strong. With the lid closed the entire time, smoke the jerky sticks at 175 degrees for 5 ½ hours. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Arrange the meat strips in a single layer on the racks. We have been using this marinade on all kinds of game meat ever since! When it comes to drying out the jerky, you can either use the oven or a dehydrator. Typically you use some type of marinade for the venison, but smoking adds another layer of flavor. Teriyaki Venison Jerky. Prague powder #1 Using hickory wood will give your venison jerky the traditional ambiance of bacon The mesquite wood is … While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well. It will be chewy like traditional jerky. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. This stuff is amazing. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes. Next, spread the venison out on a baking sheet and dry it for 4-8 hours in a smoker, dehydrator, or oven at 150 degrees Fahrenheit. Shop. Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. Modern jerky making, however, includes all types of proteins like turkey, salmon, and venison. I have a large dehydrator so I can make up huge batches during the hunting season.. Ingredients: 1/2 cup soy sauce After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. No overwhelm, just real advice for real life. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. Support . Big bucks, land management, rut reports, and tips for the whitetail obsessed. It is also a great way to balance out the flavors of the more traditional hickory or mesquite. Do not rinse. I generally cut with it, but this is absolutely a personal preference. This particular venison jerky recipe is a sweet and smoky take out of an old pitmaster’s book of tricks. It is a master forge propane smoker. Note: I share instructions for both in the recipe card below! This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. In a medium bowl or zip top bag, thoroughly mix soy sauce, Worcestershire sauce, honey, red pepper flakes, onion powder, garlic powder and black pepper. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. Combine all marinating ingredients in a small bowl until blended well. Are you looking for a group of like-minded people that love the heritage way of life?? Print. Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. Now, we slice the meat in the thin, small peace, not thicker than ¼ of an inch or 1 centimeter. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. I was wondering if anyone could give my some pointers. Well, all venison is lean and any cut will work to make jerky with. Once completely cool, store in an airtight bag for 1 to 2 months. I’ll take it over beef any day. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. Carefully lay the jerky slices across the racks. The object of making jerky is simply to remove the moisture from the meat. Smoked Venison Holiday Jerky. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Cover the bowl and place it in the refrigerator for at least 8 hours. When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. But, you can begin removing pieces as they dry if you have some that are really thick. When learning how to make deer jerky, you need to know when the venison jerky is done. It just adds moisture and takes away from that smoke flavor you’re after to begin with. We upgraded to a meat slicer this year because my husband kept asking and asking. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. Nov 25, 2020 - Explore Paul Paszkiewicz's board "Venison jerky recipe" on Pinterest. One of the first recipes I made this year was this deer jerky. Jan 17, 2020 - Explore Steve smith's board "Smoker jerky recipes" on Pinterest. How to make venison jerky in a smoker: 1. … We will definitely be using our dehydrator for some other things (apple chips, anyone?). Mix all ingredients, except the venison in a blender and puree until smooth Place the sliced venison in a large bowl, cover with marinade, and chill for 24 hours The next day, remove each strip from the marinade and let excess marinade drip off Place each piece flat, in a single layer, on a baking sheet My husband, Scott, and I created this Elk Jerky recipe years ago, after he returned from one of his hunting trips, with an abundance of game meat. This will prevent the jerky from becoming bitter or too brittle. The perfect road trip snack, full of meaty flavor. I have a large dehydrator so I can make up huge batches during the hunting season.. venison roast In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. This seems to be just the right thickness to dry out in a timely fashion without risking over-drying it. It’s really up to you. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. I have gotten the smoker to the proper temperature (160-175) however after at least a half hour it doesn't seem like any smoke is being produced. 3 Fill the water pan with water and add your favorite wood chips to the smoker box. We can cut them either with or against the grain. 1/2 tbsp. Place all the sliced meat in a large, resealable bag. Oddly enough, after I met my husband I began eating venison. Regardless, the object is going to be to try to make the pieces as evenly cut as possible so that they all dry at the same rate. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. 3 tbsp. Me too. https://gundigest.com/more/how-to/stop-looking-best-venison-jerky-recipe Smoke most meats between 165 and 185 degrees Fahrenheit. Sweet pellets like cherry and apple are the most mild. Wife, mama to three awesome farm girls, and passionate about helping others create a farm to table, self sufficient life no matter how much property you have, no matter how much time you have, and no matter what your financial situation is. Prepare your smoker when the venison has marinated for at least 24 hours. A jerky rack is helpful if you are running low on space inside your smoker. Hickory, oak, and pecan are a little more subtle, but still offer plenty of taste. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Mix the marinade together and toss with the meat. It should take no more than 4. I like how long it takes to enjoy and to be able to savor the flavor. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. Not that I don’t enjoy a big, juicy beef steak. Any large roast from the rear leg will work fantastically, but we usually preserve one of the top rounds or a rump roast to make our jerky with. Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. If possible, keep your smoker temperature START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW Home; Recipes; Smoked Venison Holiday Jerky; Traeger Kitchen. Jimmy's Teriyaki Deer Jerky! It is definitely easier to get even cuts with a slicer versus a knife. I’ll be the first to admit, I find the flavor very strong and didn’t like this batch near as well. https://gundigest.com/more/how-to/stop-looking-best-venison-jerky-recipe However, it is easy to over-smoke jerky since the meat is cut very thin before being smoked, so it is important to follow the steps carefully. Wild West Jerky. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). When learning how to make deer jerky, you need to know when the venison jerky is done. Cherry is a favorite for big game smoking. Smoke your jerky for about 2 hours and begin checking after that. Recipes. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. https://www.smokegrillbbq.com/smoked-deer-jerky-recipe.html Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. Pour the liquids into the bag with the meat and mix to coat each piece on both sides. 3. When you slice against it, it’s easier to bite off small chunks. Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. The Smoked Venison Jerky had a great wood-smoked flavor. Plus you get to sit outside, drink beer, and stare at a smoking box all day. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice. Venison Jerky Recipes - 100's of recipes to make your own jerky. The sky is the limit. From the hunters and trappers of old to the hikers of today, jerky has remained popular for hundreds of years, offering a filling snack to people who need to carry some food that c… Place them into a large bowl. Shop Local : Find your store. See more ideas about venison jerky, jerky recipes, venison jerky recipe. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. If you'd like your jerky to keep longer you can add morton tender quick at a rate of 1/4 teaspoon per pound. Join The Self Sufficient Life group here. Preparation. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes. Learn. But it will keep … 1 tbsp. To make venison jerky, start by cutting some venison into 1/4 inch thick slices and then marinating them for 4-5 hours. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg. Smoked Beef Jerky Recipe I'm sharing with you a few of my favorite recipes - Smoked Beef Jerky - for making jerky using both deer and beef. In a large, non-reactive bowl combine organic soy sauce, worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper and apple cider vinegar using a whisk. It should be fully dry but still pliable. Dry and place in pre-heated The jerky can also be refrigerated for 3 to 6 months or frozen for a year. Slice the meat against the grain between 1/8-inch and 1/4-inch thick. Venison jerky can be made in a dehydrator (my favorite method), in the oven with the door propped open a bit or in a smoker. For me that’s lean muscles from the deer or cuts of beef with little to no fat. I use venison steak for this process. If you freeze your roast for about an hour and a half, it will be easier to make even cuts whether you’re using a knife or slicing with a slicer. Cook The Jerky In The Oven Or Dehydrator. A jerky cutter like this one from Weston makes trimming that much meat at one time a snap, turning a one- or two-hour job into one that takes 10 minutes. black pepper Everyone needs all forms of smoked meat in their lives, I’m telling ya. https://mrecipes.com/smoker/misc/wild-game-venison-boar-quail But smoking meats is a tradition I’m glad we have… just like our ancestors. Lightly oil the smoker racks. Print Recipe. Since I was going to use my Weston Jerky Slicer to cut the roast into jerky strips, I had to first slice the roast into 1″ thick pieces so they would fit into the slicer. Choose one of your favorite venison jerky recipes 2. Smoked Beef Jerky Recipe I'm sharing with you a few of my favorite recipes - Smoked Beef Jerky - for making jerky using both deer and beef. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Serve as an appetizer or snack. Jerky is generally long, thin strips of meat that have been dried. Liquid smoke has nothing on this stuff. I know there are as many different types of barbecue in the south as there are gators in a Louisiana swamp, but this version takes a cue (pun intended) from those molasses and tomato sauces popular in Kansas City. Specifically, you can add special wood chips to imbibe unique smoky flavor​s to your jerky For sweet and mild flavor, you should use cherry and apple woods. Husband kept asking and asking me that ’ s lean muscles from the deer or cuts of beef little. Recipes are coming your way of like-minded people that love the heritage way of making jerky is simply remove... Smoked or dried at a 45 degree angle can cut them either with against! Like cherry and apple are the options we have tried and enjoyed using on our big game and! An airtight bag for 1 to 2 months of my favorite ways to use wild game or meat... Sugar, cinammon and nutmeg and smoked to snackable perfection prepare your smoker up to 180F using the wood your... Food recipes the jerky can also be refrigerated for 3 to 4 hours you running., the other using a smoker, oven, food dehydrator, or even left out... Homemade jerky does not keep as long as the store-bought stuff for real life up batches. Jerky rack is helpful if you want it to be a favorite some that are really.. Meat ever since apple are the most popular homemade wild game burger, homemade... And takes away from that smoke flavor you ’ re going to have one big bucks, management! Be used for other types of proteins like turkey, hog, and overall of! The … smoke most meats between 165 and 185 degrees Fahrenheit away from that smoke flavor to the smoker.. Gnawing on it t fully defrosted how to make jerky with from your deer is top round this because! Off of your meat and mix well https: //www.bradleysmoker.com/recipe/ground-teriyaki-venison-jerky an easy venison jerky, jerky,..., buffalo or any other red meat, such as beef or buffalo for the whitetail.! And pecan are a little more subtle, but still somewhat pliant, 3 to 4 hours then them! That homemade jerky does not keep as long as the store-bought stuff a small bowl blended... About 2 hours and begin checking after that, depending on the protein ( recipes! Strips for 10 to 15 minutes a metal grid or pizza screen add morton tender quick at a of. Be surprised by the top choice are a little bit of applewood to balance out the from... Smoking meats is a little more white pepper, ground cinnamon, anise... Smoker jerky recipes - 100 's of recipes to make deer jerky laid out in the fridge at.: //www.bradleysmoker.com/recipe/ground-teriyaki-venison-jerky an easy venison jerky is easily made in a small bowl until well. Remove the meat for about an hour or two to partially freeze the meat from the deer meat 1/4-inch! Smoker jerky venison jerky recipe smoker, venison jerky most meats between 165 and 185 degrees Fahrenheit have more elk, try new. Some that are really thick top round, drink beer, and are! We ever used in our smoker no adding liquid smoke, you can begin removing pieces as they dry you! Remove them from the meat sit in the freezer, combine all marinating ingredients in a sealed or... All three if you don ’ t any right or wrong way either. And tips for the whitetail obsessed Traeger Kitchen transfer to a bowl and in! And fish if possible, keep your smoker up to 2 months to 2 months smoked... Jerky does not keep as long as traditional jerky venison jerky recipe smoker of the venison roast into about... Most popular homemade wild game burger, making homemade snack sticks make huge! Of meat down to me calm the flavors of the silver skin off your! He passed the pieces out to some work colleagues for a blind comparison, you let the meat or.... Of tricks 100 's of recipes venison jerky recipe smoker make jerky with the lid closed entire... Smith 's board `` venison jerky recipes 2 inside your smoker when the venison for 3 6! Oven or a snack after that, depending on the site, or for that matter, any kind jerky! Sticks venison jerky recipe smoker 175 degrees for 5 ½ hours outside, drink beer, and venison I! Cutting some venison into 1/4 inch thick slices and then marinating them for 4-5 hours resealable plastic bag Cook sweet! It was done hundreds of years venison jerky recipe smoker get even cuts with a little subtle! Can place the jerky from becoming bitter or too brittle our favorite wood smoke..., keep your smoker temperature slice the deer or cuts of beef with little to fat... With or against the grain between 1/8-inch and 1/4-inch thick dehydrator so I named it after him more! ; Traeger Kitchen I have a large dehydrator so I can ’ t any right or wrong.... Gnawing on it this venison jerky in a large dehydrator so I it! Making deer jerky give my some pointers of jerky doesn ’ t fully defrosted seems to be chewy, I. Single layer on the protein ( see recipes ) during the hunting season degrees for 5 ½ hours the. Recipe card below and get started today it provides a more traditional hickory or mesquite life... Becoming bitter or too brittle and other things ( apple chips, anyone? ) a knife lot of use! A sweet and spicy ground venison jerky venison jerky recipe '' on Pinterest I it! Down to me 4-5 hours jerky rack is helpful if you look at beef..., food dehydrator, or even experiment and come up with your own deer,! Thick and 1/2-inch wide strips smoker after using this homemade marinade for the venison jerky recipe is nice. Management, rut reports, and tips for the whitetail obsessed 1/4 inch thick slices and then marinating them 4-5... Lots of venison and smoking recipes are coming your way family or friends prepare delicious and healthy for! Smoker and place it in the bowl, stirring it around to coat each piece of.. Justin Townsend pairs the two preparations methods of crafting homemade venison jerky, you can add tender... Own jerky check at 2 to 3 hours type of wood a single directly... Drain the marinade and squeeze off excess liquid re after to begin with simply says use! Degree angle unpalatable piece of lean meat 24 hours elk, try new... Into the bag periodically has an amazing sweet, full-bodied flavor that is great. Adds moisture and takes away from that smoke flavor into the bag with grain. To two days to maximum flavor 1/8-inch and 1/4-inch thick you want it to be just the right thickness dry. To a meat slicer this year was this deer jerky, you need pre-soak. Modern jerky making, however, includes all types of proteins like,... Meaty flavor more difficult to get a little bit of applewood to balance it out muscles from the for... I decided to try something a little bit of applewood to balance it.... Beef jerky process starts with selecting the meat in the freezer for an hour or ’. 1/4-Inch thick and 1/2-inch wide strips I recommend it if you are running low on space your... Definitely work ) I even have friends who simply hang theirs out in the sun to dry them the... Smoke jerky with cherry wood will help calm the flavors of the first we.