We recommend preparing this the night before you want to make your jerky.
Deer jerky in electric smoker.
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.
Ideally the temperature should be just under 150 f 65 c.
This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.
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.
When smoking jerky you need a low temperature and little smoke.
As long as you have an electric or gas smoker at your disposal you can do this recipe anytime you want.
The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through.
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.
When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow.
The thin pieces of meat will absorb smoke easily so be careful not to over smoke.
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.
This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.
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.
This stuff is amazing.
This way of making jerky is as close to how it was done hundreds of years ago.
But for me nothing can just beat the authentic and luscious flavor that a smoker can bring.
A few basic tips.
I used a 2 pound roast with a wet marinade.
In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
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.
Of course food dehydrators and oven are also great alternatives for making jerkies.
This isn t a requirement if you don t have the time but it will improve the flavor of your jerky.
The recipes here are for a masterbuilt electric smoker.
Plus you get to sit outside drink beer and stare at a smoking box all day.
Smoked deer jerky directions.
There is no adding liquid smoke you let the wood of your choice infuse an intense flavor into your jerky.
