Ground Deer Jerky In Electric Smoker

This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.

Ground deer jerky in electric smoker.

Venison is like elk in that it is very lean. How to make deer jerky in a smoker. As long as you will prepare the meat properly your jerky should be safe to consume. If you are feeling adventurous you can grind the venison or buy it ground marinate it and form it into thin flat strips to make a softer jerky.

Of course there are various ways you can make a jerky especially involving deer meat. I was initially skeptical. Next morning using a jerky gun or rolling the meat into strips no more than 3 16 thick lay onto greased smoker trays smoking method place in the bradley smoker using special blend flavour bisquettes. 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.

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. Jerky real jerky is made from slabs of meat not coagulated ground up 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.

We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best. Ground venison jerky is a thing. If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.

Using your hands mix all ingredients into the ground meat evenly and thoroughly. 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. Of course before you start you should assess first if you the right tools and devices for making a jerky. They can enhance the speed and efficiency of the jerky making process.

This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. The recipe here uses wine and sugar to break down the muscle fibers. Place in refrigerator over night. I actually had to learn this from my fellow deer hunters who love the stuff.

This stuff is amazing. The ground venison jerky recipe is quite easy to do.