It is also a great way to balance out the flavors of the more traditional hickory or mesquite. Slice the meat against the grain between 1/8-inch and 1/4-inch thick. I am looking to make venison jerky in my smoker (using the meat eater recipe). I’ll take it over beef any day. But know that homemade jerky does not keep as long as the store-bought stuff. Teriyaki Venison Jerky. When we made these batches of jerky, I soaked them all in the same marinade, but smoked them separately in different woods to get different flavors in the meat. Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. I'll also show you how to make this jerky in a smoker or oven. 3 Fill the water pan with water and add your favorite wood chips to the smoker box. For me that’s lean muscles from the deer or cuts of beef with little to no fat. This is my Buddy's go to deer jerky recipe every year after we harvest a couple bucks during hunting season. Learn. My Smoked Beef Jerky process starts with selecting the meat. The Smoked Venison Jerky had a great wood-smoked flavor. Arrange the meat in a single layer directly on the grill grate. Choose one of your favorite venison jerky recipes 2. He was nice enough to give me the recipe to share with you guys, so I named it after him. If you'd like your jerky to keep longer you can add morton tender quick at a rate of 1/4 teaspoon per pound. 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. Venison, Deer, Beef and more! The sky is the limit. Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. Hey there! My husband hunts and I was looking for a way to prepare all the meat since I don't like Prepare a smoker according to manufacturer’s settings using your choice of wood. This stuff is amazing. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. For our 1/4" venison slices it took about 3 hours. https://jenniferscozykitchen.com/how-to-make-ground-venison-jerky-recipe It should be fully dry but still pliable. And I love it. Still good, just not as good. But it tastes so much better. venison roast Register Grill. 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. 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. Some people prefer this. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg. You can slice a batch into all three if you want. Marinate meat for 6 to 8 hours. See more ideas about jerky recipes, smoker jerky recipes, smoked food recipes. Wood type is the dealer’s choice. If you don’t care for it, you can add a little bit of applewood to balance it out. To make this easier, partially freeze the meat for about an hour and a half first. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. For me that’s lean muscles from the deer or cuts of beef with little to no fat. You do not need to pre-soak your chips or add water to your pan to make jerky. Add meat and marinate overnight in the refrigerator. It’s never tasted gamey to me. 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. Venison marinated in worestershire, soy sauce, sugar, cinammon and nutmeg and smoked to snackable perfection. Ground Teriyaki Venison Jerky. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. And that is how smoked venison jerky was born. 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. A jerky rack is helpful if you are running low on space inside your smoker. I generally cut with it, but this is absolutely a personal preference. https://community.legendarywhitetails.com/recipes/outdoorsman-venison-jerky This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. (Photo courtesy of David Draper) September 25, 2020 By David Draper. Modern jerky making, however, includes all types of proteins like turkey, salmon, and venison. Print Recipe. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. They’re better for things like turkey, hog, and fish. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. Support . But the best cut to make jerky with from your deer is top round. Pour the entire bottle of Worcestershire sauce over the … Cover the bowl and place it in the refrigerator for at least 8 hours. After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. When you slice against it, it’s easier to bite off small chunks. The longer it marinades, the more flavorful the meat will be. I recently had a smoker handed down to me. Smoke the venison for 3 to 4 hours. Big bucks, land management, rut reports, and tips for the whitetail obsessed. 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 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. 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. Remove the meat from the marinade and squeeze off excess liquid. This way of making jerky is as close to how it was done hundreds of years ago. It seems like everybody … Just delicious, lean, red meat. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. Check out our jerky recipes and get started today! 3. Smoke most meats between 165 and 185 degrees Fahrenheit. It is a master forge propane smoker. … Shop Local : Find your store. 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 … Has a sweet and smoky flavor bowl until blended well to get even cuts with a paper towel dry... For 1 to 2 months any other red meat, such as beef buffalo! Meat from the meat out in the refrigerator for at least a half hour …. 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