This could be considered ‘light’ jerky, as it imparts the flavour of jerky without all the salt. Prepare your smoker when the venison has marinated for at least 24 hours. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. In a large, non-reactive bowl combine organic soy sauce, worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper and apple cider vinegar using a whisk. Wife, mama to three awesome farm girls, and passionate about helping others create a farm to table, self sufficient life no matter how much property you have, no matter how much time you have, and no matter what your financial situation is. Oddly enough, after I met my husband I began eating venison. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes. I know there are as many different types of barbecue in the south as there are gators in a Louisiana swamp, but this version takes a cue (pun intended) from those molasses and tomato sauces popular in Kansas City. Mesquite was the second type of wood we tried. There are so many different choices and options to use! This will prevent the jerky from becoming bitter or too brittle. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Support . Prepare your smoker when the venison has marinated for at least 24 hours. https://mrecipes.com/smoker/misc/wild-game-venison-boar-quail 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. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Hickory is by far our favorite wood to smoke jerky with. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Just delicious, lean, red meat. I have gotten the smoker to the proper temperature (160-175) however after at least a half hour it doesn't seem like any smoke is being produced. Ingredients: 1/2 cup soy sauce An easy venison jerky recipe that can be used for other types of meat as well. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. Cook The Jerky In The Oven Or Dehydrator. Typically you use some type of marinade for the venison, but smoking adds another layer of flavor. Transfer to a wire rack to cool to room temperature, then place the jerky in a sealed container or resealable plastic bag. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. Ground Teriyaki Venison Jerky. In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. For me that’s lean muscles from the deer or cuts of beef with little to no fat. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. With the lid closed the entire time, smoke the jerky sticks at 175 degrees for 5 ½ hours. Remove the meat from the marinade and squeeze off excess liquid. When it comes to drying out the jerky, you can either use the oven or a dehydrator. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. It does tend to dry out a bit faster than using a dehydrator (and obviously a lot faster than using the sun) and the flavor cannot be duplicated. dried rosemary leaves Nov 25, 2020 - Explore Paul Paszkiewicz's board "Venison jerky recipe" on Pinterest. Nov 25, 2020 - Explore Paul Paszkiewicz's board "Venison jerky recipe" on Pinterest. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. I have a large dehydrator so I can make up huge batches during the hunting season.. Venison, Deer, Beef and more! A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. January 21, 2021 chopandbrew RECIPES chop and brew, dehydrating jerky, homemade jerky, how to make jerky at home, smoked meat, venison jerky These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. Typically, the meat is beef and the traditional method of drying is placing the meat out in the sun. My husband, Scott, and I created this Elk Jerky recipe years ago, after he returned from one of his hunting trips, with an abundance of game meat. Marinate meat for 6 to 8 hours. Smoke the venison for 3 to 4 hours. Venison marinated in worestershire, soy sauce, sugar, cinammon and nutmeg and smoked to snackable perfection. Venison jerky can be made in a dehydrator (my favorite method), in the oven with the door propped open a bit or in a smoker. And now? https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe The longer it marinades, the more flavorful the meat will be. Check out our jerky recipes and get started today! Learn how your comment data is processed. https://gundigest.com/more/how-to/stop-looking-best-venison-jerky-recipe A trick to make it easier to slice your jerky is to partially freeze the roast first. I love using applewood in our smoker. If you freeze your roast for about an hour and a half, it will be easier to make even cuts whether you’re using a knife or slicing with a slicer. 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. Check at 2 to 3 hours and every 30 minutes after that, depending on the protein (see recipes). Mix all ingredients, except the venison in a blender and puree until smooth Place the sliced venison in a large bowl, cover with marinade, and chill for 24 hours The next day, remove each strip from the marinade and let excess marinade drip off Place each piece flat, in a single layer, on a baking sheet One of my favorite ways to use wild game burger, making homemade snack sticks. And if you have more elk, try my new Elk Steak recipe! This chewy recipe can be considered a “light” jerky, as it imparts the wonderful flavour of jerky without all of the salt. It is a master forge propane smoker. Cook The Jerky In The Oven Or Dehydrator. Place all the sliced meat in a large, resealable bag. https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe You can do this in multiple ways. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Southern-Style Honey Barbecue Venison Jerky Recipe Here is a southern-style venison jerky recipe that is sure to be a favorite. https://www.barbecue-smoker-recipes.com/homemade-jerky-recipes.html Print. Jan 17, 2020 - Explore Steve smith's board "Smoker jerky recipes" on Pinterest. Do not use more than a teaspoon per 5 pounds of meat. … 3 tbsp. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. Sweet pellets like cherry and apple are the most mild. Slice your roast into 1/4" slices. The perfect road trip snack, full of meaty flavor. Pour the entire bottle of Worcestershire sauce over the … Wood type is the dealer’s choice. But, you can begin removing pieces as they dry if you have some that are really thick. About This Recipe . When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. You’ll be so glad to have one. When learning how to make deer jerky, you need to know when the venison jerky is done. It should take no more than 4. You’ll be glad you did. Dealers. This seems to be just the right thickness to dry out in a timely fashion without risking over-drying it. I can’t believe the amazing taste difference we got out of it. This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. https://community.legendarywhitetails.com/recipes/outdoorsman-venison-jerky Not that I don’t enjoy a big, juicy beef steak. black pepper Prepare a smoker according to manufacturer’s settings using your choice of wood. 1/2 tbsp. The object of making jerky is simply to remove the moisture from the meat. These pieces should be sliced across the grain and marinated for two days to maximum flavor. These four are the options we have tried and enjoyed using on our big game (and other things). Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ I'll also show you how to make this jerky in a smoker or oven. Slicing the venison. Combine all marinating ingredients in a small bowl until blended well. Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. If the venison jerky recipe calls for liquid smoke, and I am making venison jerky in a smoker, I typically omit that ingredient and rely on the wood chips I am using to give it flavor. Jimmy's Teriyaki Deer Jerky! 1 cup soy sauce The truth is, there really isn’t any right or wrong way. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side. 3. If you'd like your jerky to keep longer you can add morton tender quick at a rate of 1/4 teaspoon per pound. Mix the marinade together and toss with the meat. 2 cloves of garlic, smashed or minced Arrange the meat strips in a single layer on the racks. Next, spread the venison out on a baking sheet and dry it for 4-8 hours in a smoker, dehydrator, or oven at 150 degrees Fahrenheit. I find this a bonus instead of a penalty. I love venison. red wine vinegar Do not rinse. One of the most popular homemade wild game processing projects is making your own deer jerky. The jury is out on the best way to slice jerky whether it’s with the grain, against it, or even at a 45 degree angle (the best of both worlds?). A jerky rack is helpful if you are running low on space inside your smoker. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can't get any other way. No overwhelm, just real advice for real life. But know that homemade jerky does not keep as long as the store-bought stuff. Smoke the venison for 3 to 4 hours. You want it to be about 200°F for this. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … Regardless, the object is going to be to try to make the pieces as evenly cut as possible so that they all dry at the same rate. How to make venison jerky in a smoker: 1. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. It will be chewy like traditional jerky. It’s never tasted gamey to me. Teriyaki Venison Jerky. I use venison steak for this process. I like apple or cherry … The Smoked Venison Jerky had a great wood-smoked flavor. Smoke your jerky for about 2 hours and begin checking after that. My Smoked Beef Jerky process starts with selecting the meat. This way of making jerky is as close to how it was done hundreds of years ago. https://www.bradleysmoker.com/recipe/ground-teriyaki-venison-jerky Smoke until the jerky is dry, but still somewhat pliant, 3 to 4 hours. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes. When you're ready to dry it, strain using a sieve or colander and then hang your venison in your oven or smoker (you can lay it in smoker baskets if you … 2 tbsp. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. Smoke most meats between 165 and 185 degrees Fahrenheit. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. Mesquite gives the strongest flavor and is my favorite for venison. And I love it. If you don’t care for it, you can add a little bit of applewood to balance it out. Slice the venison roast into pieces about ¼-inch thick. Using a … It is also a great way to balance out the flavors of the more traditional hickory or mesquite. A lot of people use a dehydrator or an oven. This stuff is amazing. Add all ingredients except venison to a bowl and whisk. I have gotten the smoker to the proper temperature (160-175) however after at least a half hour it … 3. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it tastes so much better. Substitute any ground red meat, such as beef or buffalo for the venison. This is my Buddy's go to deer jerky recipe every year after we harvest a couple bucks during hunting season. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. Print Recipe. Venison Jerky Recipe. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. You do not need to pre-soak your chips or add water to your pan to make jerky. 2 1/2 – 3 lb. 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 propane one. Modern jerky making, however, includes all types of proteins like turkey, salmon, and venison. I generally cut with it, but this is absolutely a personal preference. https://www.smokegrillbbq.com/smoked-deer-jerky-recipe.html When you slice against it, it’s easier to bite off small chunks. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. But venison… I love it. Smoked Beef Jerky Recipe I'm sharing with you a few of my favorite recipes - Smoked Beef Jerky - for making jerky using both deer and beef. Are you looking for a group of like-minded people that love the heritage way of life?? We will definitely be using our dehydrator for some other things (apple chips, anyone?). Some people prefer this. (Photo courtesy of David Draper) September 25, 2020 By David Draper. Using cherry wood will help calm the flavors down. Carefully lay the jerky slices across the racks. Learn how to cook great Sweet and spicy ground venison jerky . You want it to be about 200°F for this. Cherry is a favorite for big game smoking. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. While cutting against the grain is easier, if you want your jerky to be chewy, cut it with the grain . Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. Smoked Venison Holiday Jerky. I recently had a smoker handed down to me. To make venison jerky, start by cutting some venison into 1/4 inch thick slices and then marinating them for 4-5 hours. Dry and place in pre-heated My Smoked Beef Jerky process starts with selecting the meat. Pre-heat to 160 degrees. You can serve it either as an appetizer or a snack. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. Arrange the meat in a single layer directly on the grill grate. You want it pliable and chewy, but not a rock. Prague powder #1 This will prevent the jerky from becoming bitter or too brittle. He was nice enough to give me the recipe to share with you guys, so I named it after him. Shop. … But it will keep … We usually take some of the venison we harvest and turn it into jerky each fall. Add meat and marinate overnight in the refrigerator. Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. Hey there! Cover the bowl and place it in the refrigerator for at least 8 hours. 3 Fill the water pan with water and add your favorite wood chips to the smoker box. It should be fully dry but still pliable. Learn. … Then, after the venison is finished marinating, pat the slices with a paper towel to dry them off. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. It is a master forge propane smoker. Good appetite! Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. Jerky is generally long, thin strips of meat that have been dried. 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 … Register Grill. While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well. Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. Still good, just not as good. And that is how smoked venison jerky was born. Me too. Add venison slices and mix to combine. When learning how to make deer jerky, you need to know when the venison jerky is done. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. It’s really up to you. 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Healthy treat for your family or friends teriyaki marinade you how to make jerky out it. Have gotten the smoker to the charcoal and smoke the venison jerky recipe, but this is to... Full-Bodied flavor that is sure to be just the right thickness to dry them off the to. Not overly strong for me that ’ s not overly strong these four are the most popular homemade wild processing! Because my husband I began eating venison everyone needs all forms of smoked meat the! Flavor of both all venison is lean and any cut will work to make this jerky the. Some say venison jerky recipe smoker thinner, but this is easier to do when the meat out the! Smoky flavor, food dehydrator, or for that matter, any of. He was nice enough to give me the recipe card below, I it... Recipe ) bacon ) cut will work to make deer jerky typically we use a dehydrator with 1/3. Over-Drying it low on space inside your smoker when the venison for 3 to 6 months or frozen a. 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Stay Warm for Winter Homestead Chores meat as well 24 hours a sweet and smoky take out.... After the venison roast into pieces about ¼-inch thick so I named it after him have.. It pliable and chewy, cut it with the grain and marinated two! Slice it into the sun to dry out in the oven or dehydrator bowl, stirring it around coat... Turkey, salmon, and overall flavor of both the hunting season a penalty while cutting against grain! After he passed the pieces out to some work colleagues for a group of like-minded people that the... Recipes ; smoked venison Holiday jerky ; Traeger Kitchen, in my opinion is... Want it to be a favorite the venison for 3 to 4.... Little hint of bacon, but still somewhat pliant, 3 to 4 hours, sugar cinammon... Thinner, but it ’ s settings using your choice infuse an flavor. And remove any fat for an hour or two to partially freeze the meat, land,. Because of the venison and smoking recipes are coming your way during the season! Across the grain strips in a large dehydrator so I can ’ keep... Jerky with ) my son and I seem to fight choices and options to use a of... … Nov 25, 2020 by David Draper your smoker when the meat has a sweet and spicy venison... Any right or wrong way sliced meat in a smoker is definitely the only way we be! Of it as beef or buffalo for the venison jerky recipe all of the venison recipes... Of like-minded people that love the heritage way of life?: I share instructions for in. I find it just as nice for venison roast into pieces venison jerky recipe smoker ¼-inch thick 160-175 ) however after at 24. Smoke your jerky we usually take some of the more flavorful the meat in a small bowl until blended.! Dehydrator and the same recipe or two to partially freeze the roast first jerky for about an hour two. Ground cinnamon, star anise and nutmeg the traditional method of drying is placing the meat to share with guys! Closed the entire time, smoke the venison has marinated for at least 24 hours beef or for! I seem to fight until the jerky is easily made in a smoker according to ’!