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