WebPreparation. Combine all marinating ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours. Dry and place in pre-heated smoker at 60°C. Smoke for 12 to 16 hours. Our tasty Smoked Venison …
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WebInstructions. 01. Cut meat into 1/4 inch to 1/2 inch thick strips about 5 inches long and 1 1/2 inches wide. 02. Combine all marinating ingredients in a small bowl until blended well. …
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WebOct 18, 2021 · Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the …
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WebAug 10, 2020 · Pre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a …
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WebOct 30, 2023 · Place venison slices into a 1 gallon Ziploc bag. Add all of the marinade ingredients into a large mixing bowl and whisk together. Pour marinade over the venison …
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WebOct 12, 2023 · Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the …
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WebJun 18, 2017 · Instructions. Slice meat thinly across the grain and cut into long strips. Combine all the remaining ingredients into a non reactive container mix well and add the …
WebJan 11, 2024 · Preheat your smoker to a low temperature, ideally around 180°F (82°C). For venison jerky, it’s best to slice the meat to a thickness of around 1/4 inch. This …
WebOct 3, 2023 · About 30 minutes before you're ready to start smoking, preheat your Masterbuilt smoker to a temperature between 180-200°F (90-95°C). This low-and-slow approach is the key to perfect jerky! While …
WebDec 18, 2018 · Dehydrate at 160°F for around 4-5 hours or until the jerky is finished. To dehydrate in an oven: Turn the oven to 175°F or the lowest setting it will go. Place aluminum foil on baking sheets and then place …
WebCover and refrigerate overnight. Prepare the smoker for low heat and lightly oil the cooking grate. Lay meat strips out on cooking grates so they do not overlap. Smoke over low heat. Jerky will be done when the edges …
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WebDry the meat. Hang the jerky on meat hooks in your smoker and dry the jerky at 140°F (60°C) without any smoke to dry the surface. Start smoking! Add some bisquettes to the …
WebNew Zealand has amazing game meats including duck and venison, and our new smoker recipes will help you smoke them to perfection. Us; Search. Smoked Game Recipes. …
WebFeb 20, 2024 · Place the bag in a baking dish (in case it leaks) and refrigerate overnight. 3. Take the bag out and allow it to come to room temperature, approximately 30 minutes while you soak your wood chips …
WebDec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put …
WebFeb 14, 2024 · The best woods for smoking venison jerky are hickory, mesquite, cherry, or apple wood. (71-82°C), to slowly smoke the venison jerky. This low and slow method …
WebDec 15, 2023 · Preheat the smoker to 100°F or the lowest setting available. Hang about five sausages on each rod before placing them in your smoker. After one hour, increase the smoker’s temperature to 150°F and add a …
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