A trick to make it easier to slice your jerky is to partially freeze the roast first. Like with so many food products, jerky is far healthier and more economical to make at home. I love using applewood in our smoker. Today, we are going to focus on making deer jerky. When smoking meat, the wood chips are where the real flavor comes from. But it tastes so much better. For the best experience on our site, be sure to turn on Javascript in your browser. Use multiple racks to allow for space between the slices. Delicious Beef Jerky Made in the Bradley P10 Professional Smoker How to Make Beef Jerky: Tips and Tricks The Bradley Smoker Recipe: The basic processing directions for making either product are the same. A Bradley Smoker uses various types of wood to produce different smoke flavors and aromas in cooked meats. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. When the jerky is done, it will be dark in color and tough to the touch. Heat your smoker or pellet grill to 225° F, and smoke the jerky for 2 or 2 1/2 hours. Deer meat, a versatile source of lean protein can be made into various dishes including steaks, roasts, jerky and sausage, such as deer bologna. 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. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. Still good, just not as good. Some smokers come with jerky hanging racks which are ideal for this. 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. Open the vent fully, to 100%, and then place the beef-filled racks inside the preheated smoker until the timer dings! Remove meat from the fridge and begin preparation immediately. Cover the bowl and place it in the refrigerator for at least 8 hours. You do not need to pre-soak your chips or add water to your pan to make jerky. You could also utilize food grade oxygen absorbers. A jerky rack is helpful if you are running low on space inside your smoker. Nevertheless, you can make excellent jerky with over lean meats such as venison and elk. We recommend leaving it for 3-4 hours at this temperature. If you don’t care for it, you can add a little bit of applewood to balance it out. In a large, non-reactive bowl combine organic soy sauce, worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper and apple cider vinegar using a whisk. You can do this in multiple ways. Please enter your email address below. JavaScript seems to be disabled in your browser. Add meat and marinate overnight in the refrigerator. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. When your smoker reaches 165°F, add meat slices. Set your smoker to 165°F. And that is how smoked venison jerky was born. There are no products matching your search. It needs no additional preparation and can be stored for months without refrigeration. You’ll be glad you did. It’s really up to you. Jerky will be done … There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. Make sure the smoker's chimney damper is completely open to circulate the air and encourage the meat to dry. These four are the options we have tried and enjoyed using on our big game (and other things). Remove your deer meat from the brine, rinse it, and set it on a plate on the counter to bring it to room temperature for 20-30 minutes. We suggest beef, but you can use any meat. Typically, the meat is beef and the traditional method of drying is placing the meat out in the sun. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. Carefully lay the jerky slices across the racks. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. 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. After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. 2) Now, soak your wood chips or chunks in water. Stir in the remaining spices until the sugar and salt dissolve. Use the leanest meat possible and marinate the jerky for 4-24 hours. But if you would prefer a jerky with a little smoky flavor, you might as well – smoke it using your smoker grill. Smoke until the meat is firm, about 2-3 hours. Wife, mama to three awesome farm girls, and passionate about helping others create a farm to table, self sufficient life no matter how much property you have, no matter how much time you have, and no matter what your financial situation is. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. When you slice against it, it’s easier to bite off small chunks. When adding wood chips, make sure you do not over do it. 1) First, you should prepare your smoker. Drying times may vary depending on your smoker, so check the meat every 45 minutes or so for doneness. Plus you get to sit outside, drink beer, and stare at a smoking box all day. Smoke your jerky for about 2 hours and begin checking after that. Hang your jerky from the very top rack with the top vent open all the way. Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. The object of making jerky is simply to remove the moisture from the meat. Preparing the Meat . This smoked Jerky in an Electric Smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. You will receive a link to reset your password. I find this a bonus instead of a penalty. The Smoked Venison Jerky had a great wood-smoked flavor. But, it’s still easier to partially freeze the meat before slicing. This site uses Akismet to reduce spam. 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. After, place your hickory wood chips that have been soaked in water into the bottom tray. No overwhelm, just real advice for real life. If it’s floppy or limp, put it back in the smoker and keep checking. Join The Self Sufficient Life group here. Before you place the racks back into the smoker, make sure you turn the dial to 180˚F and set the timer for three and a half hours. The longer it marinades, the more flavorful the meat will be. Marinated overnight in a sweet, savory and spicy mixture, it’s a ready-to-eat, protein packed go-to snack for hikers, campers and travelers. Are you looking for a group of like-minded people that love the heritage way of life?? Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. It’s really entirely up to you. The sky is the limit. Cherry is a favorite for big game smoking. Fill the water pan with water and add your favorite wood chips to the smoker box. It kind of gives it a little hint of bacon, but it’s not overly strong. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. Using cherry wood will help calm the flavors down. The jerky is ready when it has lost about 50 percent of its volume and you can bend it … Check for doneness at the 2-hour mark, then every hour and more frequently as it gets closer to done. I’m Danielle. We absolutely love jerky in this house. I've used ground meat and food dehydrator. Carefully lay the jerky slices across the racks. Allow the meat to dry for 5 to 10 hours or until it reaches the consistency you prefer. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. From the hunters and trappers of old to the hikers of today, jerky has remained popular for hundreds of years, offering a filling snack to people who need to carry some food that c… This was the first wood we ever used in our smoker. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. Place them into a large bowl. Smoke over low heat. Set the microwave on high, then cook for 4-6 minutes. You’ll be so glad to have one. This is how I prefer it. Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. Adding too much smoke can make the jerky nasty tasting. This makes a great snack anytime or a great gift for Christmas. Because all the fat and grease is removed from the meat, beef jerky is actually healthier than consuming a rare steak off the grill. Now that your smoker is on and ready, it is time for the wood chips. Believe it or not, you can also make deer jerky in the microwave. If you can slice the meat into thin strips you can even skip the grinding process altogether. Join our facebook group of over 18,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. The longer you marinate it, the tastier it will become as the seasoning will have a chance to soak into the meat and give it a great flavor. It is also a great way to balance out the flavors of the more traditional hickory or mesquite. That being said, marinating it for more than 24 hours can make … I’ll be the first to admit, I find the flavor very strong and didn’t like this batch near as well. The meat should be lean, cut thin (1/4 of an inch) and trimmed of all fat. For our 1/4" venison slices it took about 3 hours. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. Mix the marinade together and toss with the meat. Set your smoker to 165°F. The cooking times will vary depending on your smoker and the outdoor climate in your region. It just adds moisture and takes away from that smoke flavor you’re after to begin with. You want it pliable and chewy, but not a rock. Of course you can make jerky with beef, as we all know well and good. I like apple or cherry … Well, all venison is lean and any cut will work to make jerky with. You can make jerky using beef, pork, goat or lamb and game animals such as deer, bear, caribou and moose. There are blends, other hardwoods like oak, even jim beam whisky barrel chips. You can slice a batch into all three if you want. But, you can begin removing pieces as they dry if you have some that are really thick. Basically every part of a deer can be used to make jerky, as long as you slice it thin.The best parts of a deer to use when making jerky are the hind legs, eye round, and rump roast. Running a smoker for many hours is challenging to many people but when it comes to beef jerky, the meat normally gets the smoke flavor in 3 hours or so, after which the jerky can be taken out of the smoker to an oven or food dehydrator for beef jerky for the remaining time. 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?). Homemade jerky is shelf-stable for 1 to 2 months. Typically we use a dehydrator and the same tried and true recipe, but I decided to try something a little different this time. We usually take some of the venison we harvest and turn it into jerky each fall. The meat should be done when the edges look dried and the centers are still slightly moist. But the best cut to make jerky with from your deer is top round. Remove slices as they are done to prevent overcooking. With the lid closed the entire time, smoke the jerky sticks at 175 degrees for 5 ½ hours. Do not rinse. Measure savory teriyaki into a large mixing bowl and add the Worcestershire sauce, soy sauce, and liquid smoke. We upgraded to a meat slicer this year because my husband kept asking and asking. Traeger smoked jerky recipes have a wonderful flavor infusion, it's simple to make loads of beef jerky recipes with an elevated grill rack, give this deer jerky recipe the perfect teriyaki flavor jerky by smoking it over a natural wood fire. In a medium bowl or zip top bag, thoroughly mix soy sauce, Worcestershire sauce, honey, red pepper flakes, onion powder, garlic powder and black pepper. I can’t believe the amazing taste difference we got out of it. Smoke your wild game or domestic meat in a smoker after using this homemade marinade for a delicious jerky. Smoke your jerky for about 2 hours and begin checking after that. 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. But it will keep … Mesquite was the second type of wood we tried. But know that homemade jerky does not keep as long as the store-bought stuff. 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. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Lay meat strips out on grill so that they do not overlap. Modern jerky making, however, includes all types of proteins like turkey, salmon, and venison. To make this easier, partially freeze the meat for about an hour and a half first. Beef jerky can be smoked in a Bradley for protein-rich snacking. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. Set the dehydrator's temperature control to 130 to 140 degrees F. Spread the meat in a single layer on the drying racks in the dehydrator. With 3 racks and lots of space, you can smoke ribs, chicken, turkey and pork butt with ease. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. 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. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). Learn how your comment data is processed. Pour the entire bottle of Worcestershire sauce over the … The Deluxe Digital Electric Smoker features a handy remote control, viewing window and internal light. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. Only the seasoning is different. But smoking meats is a tradition I’m glad we have… just like our ancestors. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Jerky is generally long, thin strips of meat that have been dried. For the best experience on our site, be sure to turn on Javascript in your browser. I generally cut with it, but this is absolutely a personal preference. Cutting against the grain of the meat, slice into strips 1" wide and 1/4” thick, removing all fat as you slice. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. I typically use mesquite or oak wood for venison to give it a nutty, rich flavor instead of a sweet flavor. If you'd like your jerky to keep longer you can add morton tender quick at a rate of 1/4 teaspoon per pound. To me it provides a more traditional smoked flavor to the meat. 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. Remove the racks from the smoker and layer the beef on as many racks as you need, leaving a little air space around each strip. Every 30 seconds after the 4 minute mark, stop the microwave and check on … Nowadays, people can make jerky easily with various cooking units such as food dehydrators and ovens although the traditional drying in the sun is still done today. Our smoke vaults come with one jerky rack, but you can buy others to maximize your cooking space. Hey there! Deer bologna is a cooked smoked sausage that contains ground deer meat mixed with bologna seasonings and stuffed into casings before being cooked in the smoker. Cook time varies based on weather conditions and the thickness of meat slices. This way of making jerky is as close to how it was done hundreds of years ago. A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. Everyone needs all forms of smoked meat in their lives, I’m telling ya. Hickory is by far our favorite wood to smoke jerky with. This seems to be just the right thickness to dry out in a timely fashion without risking over-drying it. It should take no more than 4. Store-bought varieties tend to carry high salt and sugar content, all of which you can do … Liquid smoke has nothing on this stuff. Next, set your smoker to 140°F and wait for it to get up to temperature. Making jerky in a smoker is definitely the only way we will be making it in the future. Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. And I love it. Fill the water pan with water and add your favorite wood chips to the smoker box. When placing the meat in your smoker, don’t overlap the meat. Some people prefer this. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. You can skewer the meat and hang the skewers from a rack or lay them flat. Wood chips come in a few different varieties but I prefer Hickory or mesquite for my deer jerky. 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. If you'd like to marinate the venison in a sealable bag, pour the marinade into a sealable plastic bag … Me too. Eye of round, bottom round, or flank steak are all good lean cuts and excellent choices for making jerky. Slice your roast into 1/4" slices. We will definitely be using our dehydrator for some other things (apple chips, anyone?). Slice and marinate your jerky, then take it out and hang the strips over a microwave roasting rack. Be forewarned… lots of venison and smoking recipes are coming your way. The truth is, there really isn’t any right or wrong way. Remove the meat from the smoker with grill tongs and lay them on a baking sheet or plate. Cover the smoker and allow the meat to cook for eight hours. I like how long it takes to enjoy and to be able to savor the flavor. It is definitely easier to get even cuts with a slicer versus a knife. It provides a very mild, sweet flavor and is a great wood to use for jerky (and bacon). A lot of people use a dehydrator or an oven.