Recipes Smoked Venison Jerky Danielle Prewett Aug 10, 2020 (0) Course. Small Bites Duration. 3-4 hours, plus marinating time Serves. 2 1/2 - 3 pounds. Chef’s notes 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 … See more
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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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WEBOct 27, 2023 · Preheat your smoker to 165°F using your favourite flavour of pellets- we love to use hickory pellets for smoking venison jerky. Smoke for three hours, checking …
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WEBAug 7, 2023 · Marinating the Venison Jerky. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion …
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WEBTo give a smoky flavor to the jerky, add two tablespoons of Liquid Smoke to the venison jerky marinade. To oven-dry jerky, stick a toothpick though one end of the strip of meat and hang it through the upper oven rack. …
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WEBNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead …
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 …
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 …
WEBJan 23, 2024 · The Smoking Process: Smoking not only cooks the jerky but also gives it a distinctive flavor. Use woods like hickory or cherry for a classic taste. Smoking should …
WEBNov 15, 2023 · Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator. Smoke the marinated meat. Remove venison from the marinade and …
WEBJan 11, 2024 · Soak the wood chips in water for at least 30 minutes before adding them to the smoker. Preheat your smoker to a low temperature, ideally around 180°F (82°C).
WEBRemove the venison from the bag, discarding the marinade. 6. Arrange the meat in a single layer directly on the grill grates. For extra-spicy jerky, sprinkle with more cayenne …
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 …
WEBStep 3: When ready to cook, drain the meat in a colander, discarding the marinade. Arrange the meat slices on a wire rack over a sheet pan and blot dry with paper towels. Step 4: Set up your smoker according to the …
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WEBThis will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking. Raise temperature to 160°F (71°C), and smoke for 2 or 3 …
WEBPlace meat into the marinade then into the fridge for 24-36 hours – turn bag over and re-work the pieces of meat at the halfway point of whichever set of hours you choose. Set …