Well all venison is lean and any cut will work to make jerky with.
Making deer jerky in 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.
This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.
Set the smoker to smoke at 180 degrees and place each slice of meat directly on the grill grates.
We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best.
I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium.
You can adjust the timing for charcoal and gas smokers according to the masterbuilt instructions.
In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat.
But for me nothing can just beat the authentic and luscious flavor that a smoker can bring.
A few basic tips.
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.
Plus you get to sit outside drink beer and stare at a smoking box all day.
The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through.
Making beef jerky in a smoker in my opinion is the best way to make beef jerky.
Teriyaki venison jerky sweet tea pork jerky candied bacon jerky.
A jerky rack is helpful if you are running low on space inside your smoker.
The recipes here are for a masterbuilt electric smoker.
But the best cut to make jerky with from your deer is top round.
When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow.
I like apple or cherry wood when i m making smoked beef jerky.
If you have an electric smoker see here what we think is the best electric smoker at home and have been considering making your own homemade beef jerky you are in luck jerky made in these smokers is among the tastiest and easiest to make from all of the possible methods.
The thin pieces of meat will absorb smoke easily so be careful not to over smoke.
This way of making jerky is as close to how it was done hundreds of years ago.
It needs no additional preparation and can be stored for months without.
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.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
I used a 2 pound roast with a wet marinade.
As long as you have an electric or gas smoker at your disposal you can do this recipe anytime you want.
I m in love with this smoked beef jerky recipe.
This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.
Of course food dehydrators and oven are also great alternatives for making jerkies.
These roasts have the grain all running in the same direction and.
