Making a deer Jerky in a smoker is the best way as it adds an aromatic smoky flavor that you will not get in other methods. Making the smoke Jerky is easy as you cut the meat very thin before you put it in a smoker. You should not use additional smoking chips when making jerky in your smoker.
Using the smoker to make deer jerky is the best and it makes smoking special as the heat that obtains from this process is the best to dehydrate food. The smoker can dry the meat and preserves it, and the best thing is, you don’t need worry that it will take out all the healthy nutrients from the meat.
Jerky is long, thin strips of dried meat. The traditional way of drying the meat is by drying it in the sun. Jerky is a food that is popular for hundreds of years, it is the food that mostly the hikers and trappers used to carry it with them. The jerky tastes salty and tough and it can last for a longer period, lightweight, and you don’t need to refrigerate it.
It is very easy to make a deer jerky in a smoker. You can make deer jerky easily if you have a gas or electric smoker. The recipe is also very simple and you can make yummy deer jerky very quickly.
How to Make Deer Jerky in a Smoker?
To make the deer jerky, you need some special ingredients that include:
- Raw meat of deer (one pound bottom round or flank steak)
- Worcestershire sauce – two tablespoons
- Soy sauce – ½ cup
- Honey – two tablespoons
- Onion powder – two teaspoons
- Red pepper flakes – one tablespoon
- Black pepper – one teaspoon
- Garlic powder – two teaspoons
Directions – Meat Preparation:
The best way to make the deer jerky is by cutting the meat into thin strips. Don’t forget to slice the meat alongside the grain to ensure that you can acquire a tender jerky later. Remove the fatty part of the meat; the fat meat is not perfect to make deer jerkies.
After cutting the meat, take a big bowl and put all the mentioned ingredients and mix them well. Once you get the required flavor and texture, then add the meat strips and coat each strip with the marinade completely and carefully. Let the meat get marinated for six to twelve hours, and put the meat on a paper towel to dry the liquid on the meat. Now, put the meat strips on a tray and put it back in the refrigerator. Put it for at least 15 to 30 minutes.
Dehydration – Smoking Jerky:
Now, it is the time to put the marinated deer meat in your gas or electric smoker and let the meat roll until it gets 170 degrees Fahrenheit. It is the perfect temperature to dehydrate and smoke the deer meat without burning or frying it up. You need to put the meat in a smoker until it is completely dry. The drying process takes time, so don’t rush it if you want your deer jerky to stay fresh for a longer period.