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. Prepare your smoker when the venison has marinated for at least 24 hours. Historically, jerking meat was the … No overwhelm, just real advice for real life. Once completely cool, store in an airtight bag for 1 to 2 months. You can serve it either as an appetizer or a snack. This venison jerky recipe has a sweet and smoky flavor. black pepper Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe Add meat and marinate overnight in the refrigerator. We will definitely be using our dehydrator for some other things (apple chips, anyone?). Just delicious, lean, red meat. Not that I don’t enjoy a big, juicy beef steak. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. 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’m Danielle. We absolutely love jerky in this house. I can’t believe the amazing taste difference we got out of it. It just adds moisture and takes away from that smoke flavor you’re after to begin with. This chewy recipe can be considered a “light” jerky, as it imparts the wonderful flavour of jerky without all of the salt. It is a master forge propane smoker. The object of making jerky is simply to remove the moisture from the meat. Making jerky in a smoker is definitely the only way we will be making it in the future. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. 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. How to make venison jerky in a smoker: 1. 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. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ Add more wood … https://www.barbecue-smoker-recipes.com/homemade-jerky-recipes.html By using a smoker, you can infuse smoke flavor into the venison jerky. Now, we slice the meat in the thin, small peace, not thicker than ¼ of an inch or 1 centimeter. And I love it. 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. 2 cloves of garlic, smashed or minced But it tastes so much better. To make this easier, partially freeze the meat for about an hour and a half first. For me that’s lean muscles from the deer or cuts of beef with little to no fat. 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. My Smoked Beef Jerky process starts with selecting the meat. You can use any of the venison jerky recipes on the site, or even experiment and come up with your own. This could be considered ‘light’ jerky, as it imparts the flavour of jerky without all the salt. It is a master forge propane smoker. Note: I share instructions for both in the recipe card below! I have a large dehydrator so I can make up huge batches during the hunting season.. 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?). Note: I share instructions for both in the recipe card below! Pre-heat to 160 degrees. The jerky can also be refrigerated for 3 to 6 months or frozen for a year. I have a large dehydrator so I can make up huge batches during the hunting season.. Wild West Jerky. Are you looking for a group of like-minded people that love the heritage way of life?? But smoking meats is a tradition I’m glad we have… just like our ancestors. One of my favorite ways to use wild game burger, making homemade snack sticks. Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. 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. Learn how your comment data is processed. 1/2 tbsp. You can slice a batch into all three if you want. Print. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes. 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. Print Recipe. Do not use more than a teaspoon per 5 pounds of meat. 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. Let the meat sit in the It kind of gives it a little hint of bacon, but it’s not overly strong. Marinate meat for 6 to 8 hours. This site uses Akismet to reduce spam. Orders. Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. Jerky packs a protein punch and helps fight off those hypoglycemia attacks (low blood sugar) my son and I seem to fight. Mesquite was the second type of wood we tried. 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. Smoke the venison for 3 to 4 hours. A lot of people use a dehydrator or an oven. Arrange the meat strips in a single layer on the racks. You’ll be so glad to have one. Prague powder #1 But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). https://www.smokegrillbbq.com/smoked-deer-jerky-recipe.html 1 tbsp. 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. 2 tbsp. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. Using a … https://mrecipes.com/smoker/misc/wild-game-venison-boar-quail 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. Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. I’ll take it over beef any day. When learning how to make deer jerky, you need to know when the venison jerky is done. There are so many different choices and options to use! Jerky is generally long, thin strips of meat that have been dried. 1 cup soy sauce 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. 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. You could also utilize food grade oxygen absorbers. 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. https://community.legendarywhitetails.com/recipes/outdoorsman-venison-jerky We upgraded to a meat slicer this year because my husband kept asking and asking. 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. 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. Everyone needs all forms of smoked meat in their lives, I’m telling ya. Do not rinse. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. Venison marinated in worestershire, soy sauce, sugar, cinammon and nutmeg and smoked to snackable perfection. I was wondering if anyone could give my some pointers. … 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. But the best cut to make jerky with from your deer is top round. Place all the sliced meat in a large, resealable bag. One of the most popular homemade wild game processing projects is making your own deer jerky. Also, you can use these same ingredients for ground beef, buffalo or any other red meat. Well, all venison is lean and any cut will work to make jerky with. I love venison. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … It should take no more than 4. 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. Arrange the meat in a single layer directly on the grill grate. 1/2 cup water. And if you have more elk, try my new Elk Steak recipe! After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. The longer it marinades, the more flavorful the meat will be. Lightly oil the smoker racks. Sweet pellets like cherry and apple are the most mild. A trick to make it easier to slice your jerky is to partially freeze the roast first. Ground Teriyaki Venison Jerky. I'll also show you how to make this jerky in a smoker or oven. You’ll be glad you did. While cutting against the grain is easier, if you want your jerky to be chewy, cut it with the grain . They’re better for things like turkey, hog, and fish. 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