Cooking Deer Jerky In Electric Smoker

I have already shown you a jerky recipe that involves ground jerky meat.

Cooking deer jerky in electric smoker.

This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. Wood placement depends on the type of electric smoker being used. This stuff is amazing. This way of making jerky is as close to how it was done hundreds of years ago.

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. We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best. 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. Of course there are various ways you can make a jerky especially involving deer meat.

When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions. Making beef jerky in a smoker in my opinion is the best way to make beef jerky.

How to make deer jerky in a smoker. If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear. I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into 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. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through. Rub some olive oil and cooking spray over the smoker grate.

Next add a smaller amount of smoker wood chips than normal. There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky. I used a 2 pound roast with a wet marinade. The thin pieces of meat will absorb smoke easily so be careful not to over smoke.

In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat. Preheat the electric smoker and add the wood chips either to the firebox at the bottom of the smoker or place the chips in a metal bowl and set to one side on the cooking grate. A few basic tips. We recommend about a hand full every hour for the 3 hours your jerky will be on the smoker.

Plus you get to sit outside drink beer and stare at a smoking box all day. It needs no additional preparation and can be stored for months without.