Cooking Deer Jerky In Electric Smoker

You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions.

Cooking deer jerky in electric smoker.

This stuff is amazing. How to make deer jerky in a smoker. Of course there are various ways you can make a jerky especially involving deer meat. A few basic tips.

It needs no additional preparation and can be stored for months without. Making beef jerky in a smoker in my opinion is the best way to make beef jerky. The recipes here are for a masterbuilt electric smoker. 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.

Next add a smaller amount of smoker wood chips than normal. When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow. There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky. Wood placement depends on the type of electric smoker being used.

I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium. 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. Rub some olive oil and cooking spray over the smoker grate. The next best method for making deer jerky strips is to use a rolling pin and cut strips to about 1 4 an inch thick by 1 inch wide.

I used a 2 pound roast with a wet marinade. The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. I have already shown you a jerky recipe that involves ground jerky meat.

This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.

We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best. This way of making jerky is as close to how it was done hundreds of years ago. The thin pieces of meat will absorb smoke easily so be careful not to over smoke. 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.

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. We recommend about a hand full every hour for the 3 hours your jerky will be on the smoker.