We recommend about a hand full every hour for the 3 hours your jerky will be on the smoker.
Deer jerky recipes in electric smoker.
In a medium bowl or zip top bag thoroughly mix soy sauce worcestershire sauce honey red pepper flakes onion.
I have already shown you a jerky recipe that involves ground jerky meat.
Everyone loves a little sweet to their spice and that flavor comes easily with a nice teriyaki marinade.
You can also mix in half a bottle of dark beer of your choosing.
If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear.
1 lb boneless center cut pork loin 1 2 cup sweet tea 1 1 2 tbs tamari or soy sauce 1 2 tsp kosher salt 1 2 tsp cracked black pepper 1 4 tsp garlic powder 1 4 tsp onion powder 1 pinch of red pepper flakes another 1 2 cup sweet tea more if needed apple wood chips soaked in water.
Place the top metal rack on the highest slot in your smoker and hang your strips.
Check your jerky after four hours to see if it is done.
To this add one tablespoon of morton s.
For this recipe combine cup of organic apple cider vinegar 2 tablespoons of sea salt brown sugar and blackstrap molasses 1 tablespoon of cracked black pepper 1 teaspoon of garlic and onion powder into a large bowl.
How to make deer jerky in a smoker.
Smoke at around 180 degrees for 4 to 5 hours.
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.
To get the venison ready for the marinade trim off any fat sinews and silver skin.
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.
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.
Place the meat in a smoker or on a pellet grill.
Mix together one half cup each of water and soy sauce.
This stuff is amazing.
Next add a smaller amount of smoker wood chips than normal.
Open the top vent on the smoker 100 and dry for 1 1 2 hours at 170 f.
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.
Fill the water pan with water and add your favorite.
The dehydrator that is shown in the photos is my masterbuilt electric smoker.
Cutting against the grain of the meat slice into strips 1 wide and 1 4 thick removing all fat as you slice.
Do not put water in the water pan when making jerky if you soaked your strips in a wet marinade.
