Smoked Deer Jerky Recipes
MESQUITE SMOKED JERKY
This jerky tastes just like the store bought kind. If you like those kinds, you'll enjoy this very much. Use Hickory smoked flavoring instead, if you'd like.
Provided by KAPRER
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 8h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a shallow glass baking dish, stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt. Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours.
- Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 33.5 g, Cholesterol 69.2 mg, Fat 23.2 g, Fiber 1.2 g, Protein 26.8 g, SaturatedFat 7.4 g, Sodium 3817.3 mg, Sugar 28 g
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- Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. Place all the sliced meat in a large, resealable bag.
- If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended.
- Pour the liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically.
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- Just like marinating chicken before you put it on the grill, mix all of your seasoning ingredients and deer hamburger in a large bowl and let them sit in the refrigerator for up to 12 hours. This isn't a requirement if you don't have the time, but it will improve the flavor of your jerky. We recommend preparing this the night before you want to make your jerky.
- If your grill grate is removable in your smoker, pull it out so you can line the grate with the jerky outside the smoker. Putting your jerky strips on the grate in the kitchen is much easier than directly on a hot grill grate.
- Light your smoker and let it come to a low temperature of 160-180 degrees Fahrenheit. Remember that most meat you smoke is typically 200-225 degrees, so make sure you turn down the smoker or use less charcoal.
- As your smoker heats up to temperature, take your deer hamburger meat bowl out of the refrigerator and start to strip out it down into smaller pieces for smoking. There are numerous methods for making your deer meat into strips but the easiest method is to purchase a deer jerky gun that you can simply shoot out strips automatically. The next best method for making deer jerky strips is to use a rolling pin and cut strips to about 1/4 an inch thick by 1 inch wide.
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