How To Make Venison Jerky In Electric Smoker

Instructions slice your roast into 1 4 slices.

How to make venison jerky in electric smoker. The beef must be marinated properly before you start the same as with the dehydration or oven methods. Specifically the strips should have a good distance between each other around 1 4 inch apart. Hang the strips place the strips on smoker racks or lay the strips in wire mesh smoking baskets.

The size of the strips could be adjusted depending on the nozzle of the jerky gun. Hang your jerky from the very top rack with the top vent open all the way. Next spread the venison out on a baking sheet and dry it for 4 8 hours in a smoker dehydrator or oven at 150 degrees fahrenheit.

Next set your smoker to 140 f and wait for it to get up to temperature. Dry at 140 f 60 c with no smoke until the surface is dry. Some smokers come with jerky hanging racks which are ideal for this.

To make this easier partially freeze the meat for about an hour and a half first. Raise temperature to 160 f 71 c and smoke for 2 or 3 hours. 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.

Shoot the meat strips into a wire rack. Line the drip pan and water pan with aluminum foil for easy clean up. The marinade used below is a simple one perfect for first timers but you can always spice it up with one of the different recipes found on this site.

Finally store the jerky in a sealed. Add meat and marinate overnight in the refrigerator. Lay the protein directly on the smoker grates not a sheet pan.