Deer Jerky In Electric Smoker

Making beef jerky in a smoker in my opinion is the best way to make beef jerky.

Deer jerky in electric smoker. 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. Smoked deer jerky directions. Ideally the temperature should be just under 150 f 65 c. Making a deer jerky in a smoker is quite easy.

It needs no additional preparation and can be stored for months without. We recommend preparing this the night before you want to make your jerky. I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium. As long as you have an electric or gas smoker at your disposal you can do this recipe anytime you want.

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. A few basic tips. This isn t a requirement if you don t have the time but it will improve the flavor of your jerky. This way of making jerky is as close to how it was done hundreds of years ago.

Of course food dehydrators and oven are also great alternatives for making jerkies. But for me nothing can just beat the authentic and luscious flavor that a smoker can bring. The thin pieces of meat will absorb smoke easily so be careful not to over smoke. This stuff is amazing.

Just like marinating chicken before you put it on the grill mix all of your seasoning ingredients and deer hamburger in a large bowl and let them sit in the refrigerator for up to 12 hours. The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through. 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.

You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions. When smoking jerky you need a low temperature and little smoke. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Do not use extra smoking chips in your smoker when making jerky.

If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. 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. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. An electric smoker will introduce a small amount of smoke but a charcoal or hardwood fire will generate plenty of smoke.

When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow. Plus you get to sit outside drink beer and stare at a smoking box all day.