Deer Jerky Recipes For Smokers

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Smoked Habanero Venison Jerky Game and Fish. venison roast, red pepper flakes, onion powder, brown sugar, soy sauce and 4 more.

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Instructions Using a meat slicer or sharp knife, cut beef into thin sheets and strips approximately ¼-inch in thickness. Generally, In a small bowl, …

Rating: 4.5/5(2)
1. Using a meat slicer or sharp knife, cut beef into thin sheets and strips approximately 1/4-inch in thickness. Generally, cutting with the grain of the meat creates chewier pieces, while cutting against the grain produces a more crumbly jerky that is easy to bite into. Choose one direction or another based on desired results, or try a combination of both to see what you prefer! Remove and discard any fat, silverskin (fascia), or other connective tissue from the meat. Place the trimmed beef in a large zipper-lock bag.
2. In a small bowl, whisk together the marinade. For a more traditional beef jerky flavor, combine coconut aminos (or soy sauce/liquid aminos!), garlic powder, onion powder, and smoked paprika. For a spicy marinade, combine coconut aminos with Thai garlic chili sauce and sriracha. Pour the mixture into the bag and distribute the marinade throughout the meat by massaging from outside of the bag. Seal the zipper-lock and place the beef in the refrigerator to marinate for a minimum of three hours.
3. Remove the slices of beef from the marinade and pat the meat dry with paper towels once you're ready to cook. Liberally season with salt and sprinkle optional toppings if you prefer. Add pepper for peppered jerky or sprinkle red chili flakes to pair with the spicy jerky marinade. Get creative!
4. Prep your smoker or fire up your Traeger grill to smoke. Once the grill/smoker is ready, lay the beef out in a single layer directly on the grill or on removable smoker racks. Close the smoker lid once the meat is arranged and smoke until the beef jerky is dry yet flexible when bent, about 4 to 5 hours.

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My son shot his very 1st deer/buck this year, and we love jerky so I used this recipe, and it turned out amazing!!! Then my husband said it needed …

Rating: 5/5(125)

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Ingredients 3/4 cup soy sauce 2 teaspoons grated fresh ginger 1/3 cup chili garlic sauce 1/4 cup brown sugar sweetener or regular brown sugar if not low carb 1 1/2 lb Certified Angus Beef® flank steak

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Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks. Smoke your jerky for about 2 hours and begin checking after that. You want it pliable and chewy, but not a rock. For our 1/4" venison slices it took about 3 hours.

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Smoking Venison Jerky. This venison jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. If possible, keep your smoker temperature between 160 to 200 degrees Fahrenheit. The thin pieces of meat will absorb smoke easily, so be careful not to over smoke.

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Low Carb Turkey Jerky! Bloody Mary Beef Jerky! Western Bbq Jerky! Smoked Venison Heart Jerky! Posted on December 05, 2017 or cure and smoke it like pastrami, but one of my favorite ways to use it is in this jerky recipe. I smoke them at 175 degrees on the Supersmoke setting of my Traeger Grill until they are chewy, but not completely

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It's really simple — you just need to follow the following steps: Use lean meat cuts and part-freeze them to make them easy to slice. Using a sharp knife, slice as thin as you can. Marinate the sliced meat (ideally overnight). Dehydrate on oven racks with a tray positioned in the bottom part to

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The Best Smoked Beef Jerky Recipes on Yummly Smoked Beef Jerky, Smoked Beef Jerky, Tennessee Smoked Beef Jerky Low Carb Smoked Beef Jerky Tips My life cookbook. fresh ginger, beef flank steak, chili garlic sauce, soy sauce and 1 more Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja. garlic powder, mushroom powder, apple cider

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Note: You can also substitute the venison with beef or buffalo for this recipe. Sliced Deer Jerky Recipes Smoke Flavor Venison Jerky. What you will need: 2 pounds of sliced venison; ¼ of a cup soy sauce; 1-2 tablespoons of Worcestershire sauce; Your favorite cure (see package instructions) ½ of a teaspoon black pepper; ½ of a teaspoon garlic

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Prep The Good-One® Smoker to about 275° F. Remove the Deer roast from the marinade and wipe off the excess. Apply Three Little Pigs™ Memphis Style Rub. Place the deer roast strips onto the wire racks of the smoker. It is OK if the meat is touching, but do not stack. Place the racks into the smoker, and smoke until the jerky has dried and

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Low Carb Beef Jerky. We know, it's even easier than you expected! You can mess around with different cuts of meat, different seasonings and even different size jerky strips. One thing to note, however, is the thicker the strips the longer you'll want to marinade for the flavor to really come through. Thicker strips would also mean cooking it

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Instructions Remove any silverskin, fat, or other connective tissue from the beef. Cut the beef along the grain into thin slices. For a less chewy and tender jerky, cut the meat across the grain. Combine the coconut aminos, and chili garlic paste in a bowl. Add in the beef slices and marinate for at

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Preheat your smoker to 165 degrees Fahrenheit. Fill the pan with 1/2 water and 1/2 apple juice. Add the soaked wood chips to the chip tray. 5. Place the grates with the meat into the preheated smoker. Smoke for 4 to 6 hours. The meat should be firm but not completely dried out.

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Steps: In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours. Line food dehydrator trays with plastic wrap. Pat meat mixture into a …

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The key to smoking deer jerky is trying to keep a low temperature of 140-160 degrees which is a similar temperature that you will use when putting it on the dehydrator. If you are looking for a convenient method of making this deer jerky recipe, just substitute a store bought package of seasoning mix for all of the seasoning ingredients below.

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Frequently Asked Questions

How to make beef jerky in a smoker?

Combine the coconut aminos, and chili garlic paste in a bowl. Add in the beef slices and marinate for at least 1 hour. Remove the beef from the marinade and pat dry with paper towels. Season with salt, pepper, and chili flakes. Arrange the beef jerky onto a wire rack. Prepare your smoker and use desired wood chips. Dry the beef for 4-5 hours.

How to make low carb beef jerky with ground meat?

If you are looking for a quick and easy way to make low carb beef jerky, use a jerky gun with seasoned ground meat. This ground beef jerky recipe requires no marinating because the seasoning is blended into the ground meat.

Can you make jerky from deer meat?

If you are a fan of venison and smoking, this particular jerky recipe might the best news that you will ever hear. Of course, there are various ways you can make a jerky, especially involving deer meat. I have already shown you a jerky recipe that involves ground jerky meat.

How to smoke deer jerky in a dehydrator?

The key to smoking deer jerky is trying to keep a low temperature of 140-160 degrees which is a similar temperature that you will use when putting it on the dehydrator. If you are looking for a convenient method of making this deer jerky recipe, just substitute a store bought package of seasoning mix for all of the seasoning ingredients below.

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