A few basic tips.
Making deer jerky in electric smoker.
As long as you have an electric or gas smoker at your disposal you can do this recipe anytime you want.
This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.
The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through.
Plus you get to sit outside drink beer and stare at a smoking box all day.
There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky.
Making beef jerky in a smoker in my opinion is the best way to make beef jerky.
I m in love with this smoked beef jerky recipe.
Set the smoker to smoke at 180 degrees and place each slice of meat directly on the grill grates.
Much like the previous recipe this deer jerky comes in the whole muscle cut style but could easily be tweaked to be thinner like its more popular brethren.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
The recipes here are for a masterbuilt electric 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.
But the best cut to make jerky with from your deer is top round.
This way of making jerky is as close to how it was done hundreds of years ago.
Well all venison is lean and any cut will work to make jerky with.
It needs no additional preparation and can be stored for months without.
Of course food dehydrators and oven are also great alternatives for making jerkies.
Making a deer jerky in a smoker is quite easy.
I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium.
I used a 2 pound roast with a wet marinade.
This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.
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.
These roasts have the grain all running in the same direction and.
Once you ve soaked up the extra moisture it s time to add the slices to your smoker.
The thin pieces of meat will absorb smoke easily so be careful not to over smoke.
But for me nothing can just beat the authentic and luscious flavor that a smoker can bring.
When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow.
A jerky rack is helpful if you are running low on space inside your smoker.
I like apple or cherry wood when i m making smoked beef jerky.
You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions.
We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best.
