Smoking Venison Jerky In Electric Smoker

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Smoking venison jerky in electric smoker. A recipe for smoking wild venison jerky. Decent recipe but i would recommend top round steaks cut at 1 4 thick as top round will provide a more lean cut of meat with less fat marbling and the thinner cut will reduce smoke time and provide a bite feel that is more like jerky. Teriyaki smoked venison jerky recipe. Use paper clips to hang the strips of meat from the top grate of wsm smoker.

The beef must be marinated properly before you start the same as with the dehydration or oven methods. The rcbs matchmaster sets a new standard for precision powder throwers. This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. More cast iron chef.

Making beef jerky in a smoker in my opinion is the best way to make beef jerky. Smoke for 4 to 6 hours. The meat should be firm but not completely dried out. The thin pieces of meat will absorb smoke easily so be careful not to over smoke.

This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Use the whole muscle method to make tender tasty jerky. This isn t necessary if you are using one of the electric smokers. There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky.

This way of making jerky is as close to how it was done hundreds of years ago. Smoke your jerky for about 2 hours and begin checking after that. You should line both the drip and water pans of your smoker. Carefully lay the jerky slices across the racks.

Set the smoker to smoke at 180 degrees and place each slice of meat directly on the grill grates. Place the grates with meat into the preheated smoker. 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. Running a smoker for many hours is challenging to many people but when it comes to beef jerky the meat normally gets the smoke flavor in 3 hours or so after which the jerky can be taken out of the smoker to an oven or food dehydrator for beef jerky for the remaining time.

I m in love with this smoked beef jerky recipe. The marinade used below is a simple one perfect for first timers but you can always spice it up with one of the different recipes found on this site. Heat your smoker up to 180f using the wood you prefer and drain the marinade off of your jerky. I like apple or cherry wood when i m making smoked beef jerky.

Once you ve soaked up the extra moisture it s time to add the slices to your smoker. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. Check the water pan and chip tray at 2 5 hours and add more of each if needed. If you are ready to make your own jerky just keep a few things in mind first.

A jerky rack is helpful if you are running low on space inside your smoker. You want it pliable and chewy but not a rock. A coveted moose tag reveals the complicated reality of western big game hunting. Venison is like elk in that it is very lean.