If you didn't use the liquid smoke and you want to put it in the smoker here's what I do. Slowly pour the spices over the meat while you turn them with your other hand. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. If your deer meat is not already sliced, slice it as thinly as you can. By David Draper, and Colin Kearns. There are several steps to take before you can actually start applying heat and making smoked venison meat. Now feel free to roast, grill, or smoke the venison. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat. Recommend hickory or oak pellets. https://www.allrecipes.com/recipe/212396/sweet-and-spicy-venison-jerky Place the thawed meat into the bowl in layers. Sounds like that jerky he made was just about perfect! You can find a good venison brine recipe from our friend and author of “Girl Hunter”, Georgia Pellegrini. It just adds moisture and takes away from that smoke flavor you’re after to begin with. Then put it into the dehydrator and turn it on. Is should dry out faster in your oven because the temperature is usually higher than the dehydrator. I’ll have to give that a try next year. Add venison slices and mix to combine. Then take the unfolded ends and fold them up on each side. ", Peppermint Carob Pecan Cookies ~ A New Family Favorite, Rhubarb Crumble ~ A Tangy, Sweet Surprise, Rich & Creamy Made from Scratch “Healthy” Chocolate Pudding, « How to Make Your Own Way-Better-Than-Canned Pumpkin Puree, Homemade Cherry Pie Filling ~ A Canning Recipe », Make Your Own Elderberry Syrup for Colds and Flu. A special favorite is the Crockpot Venison Goulash on busy nights. Top, sides, and bottom. Baste the venison once an hour, using the time to turn the meat over. If yours has a thermostat set it at 155°F. But know that homemade jerky does not keep as long as the store-bought stuff. I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Cover the bowl and place it in the refrigerator for at least 8 hours. If I don’t hide it, it just seems to disappear. The longer it marinades, the more flavorful the meat will be. Some people prefer this. https://www.outdoorlife.com/recipe-for-smoking-wild-venison-jerky The bacon should be browned and fully cooked the outside and the inside of the meat should be somewhat firm to touch and pink. Blessings! When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Learn how your comment data is processed. Wild Jerky Sampler Box. We upgraded to a meat slicer this year because my husband kept asking and asking. Share it with the rest of us. Every year at hunting season, we are blessed with venison. Typically we use a dehydrator and the same tried and true recipe, but I decided to try something a little different this time. The last several years, that has been about 70 pounds of venison sliced for jerky and ground for burger each year. He would brine it then hang it on wire behind the stove for 2 or 3 days. The sky is the limit. And It’s great for snacking on at any time. Today, we’re going to focus on the jerky, though. After a few hours I usually turn it over. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg. You want it pliable and chewy, but not a rock. This has been our go-to venison jerky recipe for 20 years. If your meat is not already sliced, slice it as thinly as you can. The second option is to just put it directly into the dehydrator. Hey there! Be forewarned… lots of venison and smoking recipes are coming your way. After the first 45 minutes of cooking, check your internal temperature. If you have too much meat for the marinade, mix up some more in the same ratio and pour it over the top. When learning how to make deer jerky, you need to know when the venison jerky is done. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. Click here to download your free eBook, "What is Traditional Food, Anyway? Cherry is a favorite for big game smoking. I am a hunter and I love jerky. The second option is to just put it directly into the dehydrator. Just mix soy sauce and the liquid smoke (if you’re using it) in a large bowl. But for longer storage I seal it with my FoodSaver and put it in the freezer. It is also a great way to balance out the flavors of the more traditional hickory or mesquite. I find this a bonus instead of a penalty. Get a piece of parchment paper and put some of the meat in the middle a few layers deep. 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. Nov 11, 2018 - Smoked venison jerky recipe makes a neat meat treat from your deer. I’m pretty sure that if I made it any other way I would have a rebellion on my hands the likes of which Darth Vader and the Empire have never seen. Spread the jerky slices out on cooling racks over rimmed baking sheets. The Best New Handguns for 2021. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. Your venison jerky is finished when it’s leathery but still pliable. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. For a brine, allow venison to soak for 14-18+ hours. I like to turn the meat a few times to let the sauce get all through it. These four are the options we have tried and enjoyed using on our big game (and other things). After it’s dried, let it cool and then put it in an airtight container. Deer (Venison) Jerky. Me too. But for longer storage I seal it with my FoodSaver and put it in the freezer. Smoked Venison Tenderloin Backstrap Traeger Style. Once the dry spices are in place, add the soy sauce and worcester. Can’t wait to try this recipe. You could also utilize food grade oxygen absorbers. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Wow, Amy, that sounds really good. 1 . Once you’re ready to smoke the venison, prepare several strips of thick cut bacon to wrap the back-strap and hold into place with toothpicks. You will probably need to turn it over at the same time. Liquid smoke has nothing on this stuff. Then sprinkle a liberal amount of the lemon pepper all over it. I like how long it takes to enjoy and to be able to savor the flavor. After about 16 hours it will have absorbed all or most of the soy sauce mixture. If you have too much meat for the sauce, mix up some more in the same ratio. And I love it. ADD YOUR PHOTO. This site uses Akismet to reduce spam. Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. My venison jerky marinade is so simple! This is how I prefer it. Prepare Your Smoker. You can slice a batch into all three if you want. This Loin was $1.68 LB. If you don’t have a dehydrator, no worries! Smoked Venison Jerky. But smoking meats is a tradition I’m glad we have… just like our ancestors. I sometimes end up with half the amount of trays that I start with. You’ll be glad you did. One thing no one is mentioning is the fact the worst cuts of meat make the best jerky (why waste good back strap or hind quarters} also cut it in stripes WITH the grain. To me it provides a more traditional smoked flavor to the meat. After it’s sliced let the meat thaw completely. Making jerky in a smoker is definitely the only way we will be making it in the future. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). Well, all venison is lean and any cut will work to make jerky with. This will prevent the jerky from becoming bitter or too brittle. Now cover the bowl and put it in the refrigerator. 1 . Everyone needs all forms of smoked meat in their lives, I’m telling ya. I always use a curing mix (sodium nitrate) plus a variation of the spices below. Slice your roast into 1/4" slices. **Sodium Nitrite is a salt that blocks the growth of botulism and prevents food spoilage. Usually my group wants it fried but I was itching to smoke. tablespoon A.1. I like to turn the first layer of meat a few times to let the marinade get all through it. When you are ready to start smoking, you need to allow 30 – 60 minutes for preparations before you actually start the smoking process. And that, my friends, is a LOT of deer jerky! Now, pull the longer ends up together and fold them over several times til you get down to the meat. And then take a skewer or sharp fork and poke holes all over it. No overwhelm, just real advice for real life. Note: I share instructions for both in the recipe card below! I like apple or cherry wood when I’m making smoked beef jerky. After about 16 hours it will have absorbed all or most of the soy sauce mixture. Had to really tear at it with my teeth or use a knife to cut a piece. Heat your smoker up to 180F using the wood you prefer and drain … Do you have a go-to jerky recipe? Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. The baking sheets catch the drips so they don’t end up in the bottom of your oven. Wrap completely with bacon … A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. That way it gets smoke in all over. in the FoodSaver bag and ready to be hidden deep in the freezer…. I’ll be the first to admit, I find the flavor very strong and didn’t like this batch near as well. You do not need to pre-soak your chips or add water to your pan to make jerky. Thanks for sharing that with us! Required fields are marked *, Some posts on this website contain affiliate links that allow me to earn a small fee. Place them into a large bowl. The object of making jerky is simply to remove the moisture from the meat. It’s really up to you. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. I also consolidate the meat into fewer trays as it dries because it shrinks. A lot of people use a dehydrator or an oven. A basic mopping sauce of brown sugar dissolved into cider vinegar will add sweetness to the smoke, while the cider vinegar tenderizes the meat and keeps it moist. The truth is, there really isn’t any right or wrong way. The next morning I get the ingredients ready for the magical 24 hr soak. And then take a skewer or sharp fork and poke holes all over it. And I love giving it away as Christmas gifts as well. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. We usually take some of the venison we harvest and turn it into jerky each fall. 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. Then load them into the smoker. Meat slices easier if it is partially frozen. Are you looking for a group of like-minded people that love the heritage way of life?? Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. When my family moved to Wyoming, instead of New England venison, elk would now be on the menu. If you’re not using the liquid smoke, you can put some meat in the bowl, pour some of the soy sauce over it, and then add more meat. Prepare a mopping sauce for basting the venison during the long smoke. Check the dryness frequently. , Filed Under: Food, Dehydrating, Fall, Food Storage & Preservation, Seasonal Recipes ~ Winter, Snacks, Snacks, Alton Brown’s Jerky is pretty good too! 1 15 oz bottle soy sauce (I use Kikkomen), I capful of liquid smoke (unless you’re going to put it in the smoker, which I like to do). I came up with this recipe from about 3 others that I like. And then hide it in the deep dark recesses so I can have some later when no one else is around. If you don’t care for it, you can add a little bit of applewood to balance it out. Mine is 170°F. teaspoon liquid smoke. 23 People talking Join In Now Join the conversation! Chocolate is Actually Good for Me? INGREDIENTS Nutrition. It should be fully dry but still pliable. And we enjoy the roasts and backstraps of the others all winter long. Latest. Pour the entire bottle of Worcestershire sauce over the … Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. It provides a very mild, sweet flavor and is a great wood to use for jerky (and bacon). READY IN: 54hrs. I usually have a whole one that is reserved just for jerky and sausage making. This also aids greatly in preventing the growth of listeria and adds a tasty flavor to the meat. Check out our Venison Recipes Page for more great venison recipes! Get a piece of parchment paper and put some of the meat in the middle a few layers deep. Then load them into the smoker. Top, sides, and bottom. Cook The Jerky In The Oven Or Dehydrator. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). We love getting natural smoke flavor in meats, especially jerky, so this recipe was an instant winner during our quest for the best. Cover the bowl and place it in the refrigerator for at least 8 hours. 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?). What? Carefully lay the jerky slices across the racks. We gladly accept: Welcome….we are delighted to have you visit Venison … You can do this in multiple ways. Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. A jerky rack is helpful if you are running low on space inside your smoker. Meat slices easier if it is partially frozen. These roasts have the grain all running in the same direction and allow you to make large cuts of jerky pieces without struggling to do so. SERVES: 6-10. Rest, Carve and Enjoy the Smoked Venison Backstraps When the meat reaches the desired temperature, remove it from the smoker. Jerky is the boys go to snack but I now needed to change the recipe a bit. I found this Oven Venison Jerky recipe on Youtube and thought it looked super easy and the ingredients are condiments everyone has in their kitchen anyway so I was ready to try this recipe the moment I saw it. I make Peppery Deer Sticks and Summer Sausage out of the ground meat as well. 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. A trick to make it easier to slice your jerky is to partially freeze the roast first. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. Prepare to Smoke Your Venison. Gear. The jerky has enough salt in it from the soy sauce to keep well for a few weeks. Lay it out on the trays so that it's not overlapping other pieces. As we are dealing with raw meat, it’s an important step.**. Pork Loin Jerky (Step by Step with Pics) I saw this done by at least 3 different guys, so I combined the things they did, and came up with what I did below. You need to let the meat marinade for at least 12 hours and up to 24 hours. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. Smoke your jerky for about 2 hours and begin checking after that. Just have it hot enough to make smoke. 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. Join The Self Sufficient Life group here. And then repeat that with the next layers. Add one bottle of guinness stout beer. Option 2: Dehydrating Still good, just not as good. But the best cut to make jerky with from your deer is top round. You need to let the meat marinate for at least 12 hours and up to 24 hours. It could take as little as 4 hours, and up to 12 or more. It is definitely easier to get even cuts with a slicer versus a knife. Unless it happens to be on my wishlist. Then sprinkle a liberal amount of the lemon pepper all over it. Set your oven to the lowest setting it has. If your meat is not already sliced, slice it as thinly as you can. When you’re ready to cook, remove the venison from the marinade, and rinse it off. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. To make this easier, partially freeze the meat for about an hour and a half first. :), Grab your copy of the Commonly Canned Foods Cheatsheets. Be the first to review this recipe. When you slice against it, it’s easier to bite off small chunks. But it tastes so much better. Smoked Elk Steak - Pairing your elk steak with Portobello mushrooms and a topping made with red wine sauce makes this smoked elk a gourmet dish that will keep you coming back for more. After a few hours I usually turn it over. For our 1/4" venison slices it took about 3 hours. I love using applewood in our smoker. Recipe by Ctraugh. Smoke your wild game or domestic meat in a smoker after using this homemade marinade for a delicious jerky. 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. Season the Meat Well-cared for venison has have a naturally robust, meaty flavor. Mar 21, 2013 - Well I thawed out a back strap and decided to try something diffrent with it. I usually smoke it for about an hour and then bring it in and put it into the dehydrator. 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. Sugar, By Any Other Name, Would Taste As Sweet…, Altitude Adjustment Charts for Home Canning, The Ultimate Guide to Home Canning Essentials, (unless you're going to put it in the smoker which I like to do). For those that like it bland, that’s all that is needed but for those that want more spice, I keep going … 2 T coriander, curry powder, mustard powder, black pepper, 1 T basil, thyme, cumin, sriracha, 3 T chili powder and paprika. After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. Smoke the venison for 3 to 4 hours. When all the meat has been added to the bowl, make sure the it’s all submerged as much as possible. Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. Your email address will not be published. But, you can begin removing pieces as they dry if you have some that are really thick. If yours has a thermostat set it at 155°F. There are so many different choices and options to use! Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. After the 24 hr soak, you are ready for the dehydrator. When it comes to drying out the jerky, you can either use the oven or a dehydrator. More Hunting. 1 . 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. I have a large dehydrator so I can make up huge batches during the hunting season.. lb venison. Put the trays into the dehydrator and turn it on. Now cover the bowl and put it in the refrigerator. Loved the way it used to swell up as it was chewed. You’ll be so glad to have one. If you didn’t use the liquid smoke and you want to put it in the smoker here’s what I do. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Check again every 15 to 30 … Using cherry wood will help calm the flavors down. Option 1: Smoking Half of the boys prefer a spicier flavor but the others like it a bit sweet and bland. Hope this brine works well for you. I usually smoke it for about an hour and then bring it in and put it into the dehydrator. Now make sure the meat is submerged as much as possible. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Of course, the kids snacking on it before it’s completely dried probably has something to do with that. Hi Nicole! If you'd like your jerky to keep longer you can add morton tender quick at a rate of 1/4 teaspoon per pound. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. I also consolidate the meat into fewer trays as it dries because it shrinks. Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. Hint: The boys LOVE to add the jerky to ramen noodles!! Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. I generally cut with it, but this is absolutely a personal preference. Add all ingredients except venison to a bowl and whisk. And that is how smoked venison jerky was born. Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. I’m Danielle. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ It’s less a recipe per se, and more a tutorial. Smoked Venison Deer Sausage - Smoking is hands down the best way to prepare venison deer sausage. Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. I will never link to something I do not own and use and love. Salt and Smoke: 4 Venison Charcuterie Recipes. Original Sauce. 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, marinades and brining solutions are reserved for the tougher cuts of meat associated with the front and hindquarters because we all know a backstrap doesn’t need any help. 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. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. We absolutely love jerky in this house. It should take no more than 4. This was the first wood we ever used in our smoker. And it will look darker like this. I love to go deer hunting with my husband. Even on our first hunting trip of the season, we end up with so much Venison, we are always looking for new recipes to make use of our meat. Touch and pink real advice for real life so that ’ s still to... Other pieces when to salt a steak is a topic of much in! Content free of charge 23 people talking Join in now Join the conversation I love to deer! 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