This Loin was $1.68 LB. And that, my friends, is a LOT of deer jerky! We usually take some of the venison we harvest and turn it into jerky each fall. There are blends, other hardwoods like oak, even jim beam whisky barrel chips. Thanks for stopping by! Today, we’re going to focus on the jerky, though. Do you have a go-to jerky recipe? If you’re not using the liquid smoke, you can put some meat in the bowl, pour some of the soy sauce over it, and then add more meat. And then take a skewer or sharp fork and poke holes all over it. Hickory is by far our favorite wood to smoke jerky with. A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. Guns. The sky is the limit. To make this easier, partially freeze the meat for about an hour and a half first. 1 . When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. The longer it marinades, the more flavorful the meat will be. I like to turn the first layer of meat a few times to let the marinade get all through it. A lot of people use a dehydrator or an oven. If you have too much meat for the sauce, mix up some more in the same ratio. Set … After a few hours I usually turn it over. Lay it out on the trays so that it’s not overlapping other pieces. Your email address will not be published. Sugar, By Any Other Name, Would Taste As Sweet…, Altitude Adjustment Charts for Home Canning, The Ultimate Guide to Home Canning Essentials, (unless you're going to put it in the smoker which I like to do). I make Peppery Deer Sticks and Summer Sausage out of the ground meat as well. December 20, 2013. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. I’ll have to give that a try next year. Check out our Venison Recipes Page for more great venison recipes! There are so many different choices and options to use! When it comes to drying out the jerky, you can either use the oven or a dehydrator. Had to really tear at it with my teeth or use a knife to cut a piece. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. You will probably need to turn it over at the same time. If you didn’t use the liquid smoke and you want to put it in the smoker here’s what I do. After about 16 hours it will have absorbed all or most of the soy sauce mixture. Hope this brine works well for you. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. , Filed Under: Food, Dehydrating, Fall, Food Storage & Preservation, Seasonal Recipes ~ Winter, Snacks, Snacks, Alton Brown’s Jerky is pretty good too! Rest, Carve and Enjoy the Smoked Venison Backstraps When the meat reaches the desired temperature, remove it from the smoker. But smoking meats is a tradition I’m glad we have… just like our ancestors. Making jerky in a smoker is definitely the only way we will be making it in the future. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. After it’s dried, let it cool and then put it in an airtight container. Recipe by tshull777. The object of making jerky is simply to remove the moisture from the meat. Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. Marinate, lightly smoke and enjoy this great tasting deer jerky. Smoke the venison for 3 to 4 hours. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. If I don’t hide it, it just seems to disappear. Top, sides, and bottom. 1 . We cut our jerky into 1/4″ thick strips. Top, sides, and bottom. This site uses Akismet to reduce spam. Place them into a large bowl. Using cherry wood will help calm the flavors down. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. For our 1/4" venison slices it took about 3 hours. I’m pretty sure that if I made it any other way I would have a rebellion on my hands the likes of which Darth Vader and the Empire have never seen. If yours has a thermostat set it at 155°F. You can slice a batch into all three if you want. I came up with this recipe from about 3 others that I like. 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. Latest. The longer it marinades, the more flavorful the meat will be. Prepare Your Smoker. Then load them into the smoker. Salt and Smoke: 4 Venison Charcuterie Recipes. Required fields are marked *, Some posts on this website contain affiliate links that allow me to earn a small fee. When learning how to make deer jerky, you need to know when the venison jerky is done. When all the meat has been added to the bowl, make sure the it’s all submerged as much as possible. If yours has a thermostat set it at 155°F. After the 24 hr soak, you are ready for the dehydrator. What? I’m Danielle. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. I found this Oven Venison Jerky recipe on Youtube and thought it looked super easy and the ingredients are condiments everyone has in their kitchen anyway so I was ready to try this recipe the moment I saw it. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. It is also a great way to balance out the flavors of the more traditional hickory or mesquite. This stuff is amazing. Much like the previous recipe, this deer jerky comes in the whole-muscle cut style, but could easily be tweaked to be thinner like its more popular brethren. Now, pull the longer ends up together and fold them over several times til you get down to the meat. Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. We upgraded to a meat slicer this year because my husband kept asking and asking. After it’s sliced let the meat thaw completely. Arrange the meat in a single layer directly on the grill grate. My venison jerky marinade is so simple! It’s really entirely up to you. Learn how your comment data is processed. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. The second option is to just put it directly into the dehydrator. Do not rinse. READY IN: 54hrs. 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. Deer (Venison) Jerky. Me too. Some people prefer this. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ Be forewarned… lots of venison and smoking recipes are coming your way. Thanks for sharing that with us! It kind of gives it a little hint of bacon, but it’s not overly strong. ", Peppermint Carob Pecan Cookies ~ A New Family Favorite, Rhubarb Crumble ~ A Tangy, Sweet Surprise, Rich & Creamy Made from Scratch “Healthy” Chocolate Pudding, « How to Make Your Own Way-Better-Than-Canned Pumpkin Puree, Homemade Cherry Pie Filling ~ A Canning Recipe », Make Your Own Elderberry Syrup for Colds and Flu. By David Draper, and Colin Kearns. This seems to be just the right thickness to dry out in a timely fashion without risking over-drying it. Slowly pour the spices over the meat while you turn them with your other hand. You’ll be so glad to have one. Pour the entire bottle of Worcestershire sauce over the … But it tastes so much better. If your meat is not already sliced, slice it as thinly as you can. Recommend hickory or oak pellets. Mesquite was the second type of wood we tried. INGREDIENTS Nutrition. Click here to download your free eBook, "What is Traditional Food, Anyway? The bacon should be browned and fully cooked the outside and the inside of the meat should be somewhat firm to touch and pink. Unless it happens to be on my wishlist. You could also utilize food grade oxygen absorbers. The easiest way to get even coverage on the pieces is to mix the dry spices in a mason jar and shake. Heat your smoker up to 180F using the wood you prefer and drain … You want it pliable and chewy, but not a rock. I usually smoke it for about an hour and then bring it in and put it into the dehydrator. Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. Can’t wait to try this recipe. Be the first to review this recipe. Set your oven to the lowest setting it has. Every once in a while take it out and turn the meat so that it all gets marinated evenly. Put the trays into the dehydrator and turn it on. The jerky has enough salt in it from the soy sauce to keep well in an airtight container for a few weeks. While the meat is thawing, mix up the marinade. Still want MORE flavor??? Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). lb venison. The second option is to just put it directly into the dehydrator. It’s less a recipe per se, and more a tutorial. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. Just have it hot enough to make smoke. Just mix soy sauce and the liquid smoke (if you’re using it) in a large bowl. Half of the boys prefer a spicier flavor but the others like it a bit sweet and bland. Lay it out on the trays so that it's not overlapping other pieces. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. Smoked Venison Deer Sausage - Smoking is hands down the best way to prepare venison deer sausage. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. 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. Well, all venison is lean and any cut will work to make jerky with. tablespoon A.1. Slice your roast into 1/4" slices. I start with 4 lbs of elk that has been sliced thin and begin an overnight salt water soak to draw out the blood. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. Check again every 15 to 30 … Cherry is a favorite for big game smoking. Cover the bowl and place it in the refrigerator for at least 8 hours. Meat slices easier if it is partially frozen. Option 1: Smoking You can find a good venison brine recipe from our friend and author of “Girl Hunter”, Georgia Pellegrini. Then let the meat thaw completely. Is should dry out faster in your oven because the temperature is usually higher than the dehydrator. For those that like it bland, that’s all that is needed but for those that want more spice, I keep going … 2 T coriander, curry powder, mustard powder, black pepper, 1 T basil, thyme, cumin, sriracha, 3 T chili powder and paprika. teaspoon liquid smoke. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. To me it provides a more traditional smoked flavor to the meat. Season the Meat Well-cared for venison has have a naturally robust, meaty flavor. I usually smoke it for about an hour and then bring it in and put it into the dehydrator. I will never link to something I do not own and use and love. More Hunting. Then load them into the smoker. 1 . We absolutely love jerky in this house. Get a piece of parchment paper and put some of the meat in the middle a few layers deep. And then take a skewer or sharp fork and poke holes all over it. Jerky is the boys go to snack but I now needed to change the recipe a bit. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Smoked Venison Jerky. I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. 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Posted on last updated: February 13, 2020 By: author Danielle McCoy much meat for the off!