23 People talking Join In Now Join the conversation! Everyone needs all forms of smoked meat in their lives, I’m telling ya. teaspoon liquid smoke. MAKE IT SHINE! It’s less a recipe per se, and more a tutorial. Set … I usually have a whole one that is reserved just for jerky and sausage making. And we enjoy the roasts and backstraps of the others all winter long. Add all ingredients except venison to a bowl and whisk. Now cover the bowl and put it in the refrigerator. December 20, 2013. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. Original Sauce. Thanks for sharing that with us! Mar 21, 2013 - Well I thawed out a back strap and decided to try something diffrent with it. Our favorite wood for smoking the venison jerky is hickory chips, but apple chips is our second favorite. Of course, the kids snacking on it before it’s completely dried probably has something to do with that. More Hunting. Pork Loin Jerky (Step by Step with Pics) I saw this done by at least 3 different guys, so I combined the things they did, and came up with what I did below. Hi Nicole! When you are ready to start smoking, you need to allow 30 – 60 minutes for preparations before you actually start the smoking process. I am a hunter and I love jerky. Arrange the meat in a single layer directly on the grill grate. , Filed Under: Food, Dehydrating, Fall, Food Storage & Preservation, Seasonal Recipes ~ Winter, Snacks, Snacks, Alton Brown’s Jerky is pretty good too! 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. And It's great for snacking on at any time. UNITS: US. I also consolidate the meat into fewer trays as it dries because it shrinks. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Hope this brine works well for you. These four are the options we have tried and enjoyed using on our big game (and other things). After two hours of taking on smoke, check on your meat. My venison jerky marinade is so simple! A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. Well, all venison is lean and any cut will work to make jerky with. Do not rinse. Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. I sometimes end up with half the amount of trays that I start with. Some of the best jerky I have ever eaten was made by an old man many decades ago who lived in a 1 room log cabin and heated by a wood stove. 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. Place them into a large bowl. Now cover the bowl and put it in the refrigerator. You do not need to pre-soak your chips or add water to your pan to make jerky. Put the trays into the dehydrator and turn it on. This was the first wood we ever used in our smoker. But, it’s still easier to partially freeze the meat before slicing. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. You can slice a batch into all three if you want. Nov 11, 2018 - Smoked venison jerky recipe makes a neat meat treat from your deer. ADD YOUR PHOTO. Ingredients: 1 venison roast, at least 2 pounds; 4 tbsp. https://www.allrecipes.com/recipe/212396/sweet-and-spicy-venison-jerky I came up with this recipe from about 3 others that I like. 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. Chocolate is Actually Good for Me? Allow the backstraps to rest at least 10 to 20 minutes before cutting. Nov 11, 2018 - Smoked venison jerky recipe makes a neat meat treat from your deer. 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. Note: I share instructions for both in the recipe card below! Some people prefer this. If you didn’t use the liquid smoke and you want to put it in the smoker here’s what I do. When you slice against it, it’s easier to bite off small chunks. 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. Latest. One thing no one is mentioning is the fact the worst cuts of meat make the best jerky (why waste good back strap or hind quarters} also cut it in stripes WITH the grain. A jerky rack is helpful if you are running low on space inside your smoker. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. It is definitely easier to get even cuts with a slicer versus a knife. The second option is to just put it directly into the dehydrator. If you don’t care for it, you can add a little bit of applewood to balance it out. Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. We gladly accept: Welcome….we are delighted to have you visit Venison … Now feel free to roast, grill, or smoke the venison. It kind of gives it a little hint of bacon, but it’s not overly strong. We absolutely love jerky in this house. Just have it hot enough to make smoke. 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. Then sprinkle a liberal amount of the lemon pepper all over it. The sky is the limit. Option 1: Smoking After a few hours I usually turn it over. 1 . Just mix soy sauce and the liquid smoke (if you’re using it) in a large bowl. The second option is to just put it directly into the dehydrator. The object of making jerky is simply to remove the moisture from the meat. Join The Self Sufficient Life group here. I love to go deer hunting with my husband. Today, we’re going to focus on the jerky, though. I make Peppery Deer Sticks and Summer Sausage out of the ground meat as well. 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?). If your meat is not already sliced, slice it as thinly as you can. 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. Smoked Elk Steak - Pairing your elk steak with Portobello mushrooms and a topping made with red wine sauce makes this smoked elk a gourmet dish that will keep you coming back for more. No overwhelm, just real advice for real life. Lay it out on the trays so that it's not overlapping other pieces. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. **Sodium Nitrite is a salt that blocks the growth of botulism and prevents food spoilage. After it’s dried, let it cool and then put it in an airtight container. Meat slices easier if it is partially frozen. Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg. But it tastes so much better. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. 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. The next morning I get the ingredients ready for the magical 24 hr soak. If you have too much meat for the marinade, mix up some more in the same ratio and pour it over the top. Learn how your comment data is processed. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). And I love it. Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. You’ll be glad you did. The easiest way to get even coverage on the pieces is to mix the dry spices in a mason jar and shake. 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). Deer (Venison) Jerky. We usually take some of the venison we harvest and turn it into jerky each fall. It’s done when it’s leathery but still pliable. in the FoodSaver bag and ready to be hidden deep in the freezer…. Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat. Still want MORE flavor??? I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. If your deer meat is not already sliced, slice it as thinly as you can. Then load them into the smoker. Are you looking for a group of like-minded people that love the heritage way of life?? It just adds moisture and takes away from that smoke flavor you’re after to begin with. This stuff is amazing. When you’re ready to cook, remove the venison from the marinade, and rinse it off. I generally cut with it, but this is absolutely a personal preference. Once the dry spices are in place, add the soy sauce and worcester. Now make sure the meat is submerged as much as possible. Share it with the rest of us. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). Pour the entire bottle of Worcestershire sauce over the … Every once in a while take it out and turn the meat so that it all gets marinated evenly. It could take as little as 4 hours, and up to 12 or more. Recipe by tshull777. When learning how to make deer jerky, you need to know when the venison jerky is done. I’ll have to give that a try next year. Prepare a mopping sauce for basting the venison during the long smoke. 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. Hint: The boys LOVE to add the jerky to ramen noodles!! There are multiple ways to prepare a backstrap steak. After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. Me too. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ Then put it into the dehydrator and turn it on. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. Then sprinkle a liberal amount of the lemon pepper all over it. Just have it hot enough to make smoke. After it’s dried, let it cool and then put it in an airtight container. Meat slices easier if it is partially frozen. Then take the unfolded ends and fold them up on each side. But know that homemade jerky does not keep as long as the store-bought stuff. While the meat is thawing, mix up the marinade. Salt and Smoke: 4 Venison Charcuterie Recipes. Guns. After the 24 hr soak, you are ready for the dehydrator. This has been our go-to venison jerky recipe for 20 years. The truth is, there really isn’t any right or wrong way. Then let the meat thaw completely. The last several years, that has been about 70 pounds of venison sliced for jerky and ground for burger each year. Recommend hickory or oak pellets. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. Since we’ve been processing so much meat the last couple of years ourselves, I gave in and we did wind up purchasing one. You’ll be so glad to have one. I always use a curing mix (sodium nitrate) plus a variation of the spices below. Prepare Your Smoker. What? It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. https://www.outdoorlife.com/recipe-for-smoking-wild-venison-jerky If you didn't use the liquid smoke and you want to put it in the smoker here's what I do. Half of the boys prefer a spicier flavor but the others like it a bit sweet and bland. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Jerky & Snacks: Sausage: WILD Gift Boxes: Shipping Schedules: Vension World Hwy 83 at Hwy 87 Eden, Texas 76837 1-800-460-LEAN(5326) 325-869-5220 Fax 325-869-7220 HOURS: Monday - Saturday 9:00 am - 7:00 pm Sunday 11:00 am - 7:00 pm Featured Item: Choose your exotic "grab and go" favorites for summer! But for longer storage I seal it with my FoodSaver and put it in the freezer. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. I like how long it takes to enjoy and to be able to savor the flavor. 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. 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. Be forewarned… lots of venison and smoking recipes are coming your way. We upgraded to a meat slicer this year because my husband kept asking and asking. It could take as little as 4 hours, and up to 12 or more. Hey there! Wow, Amy, that sounds really good. And that is how smoked venison jerky was born. 1 15 oz bottle soy sauce (I use Kikkomen), I capful of liquid smoke (unless you’re going to put it in the smoker, which I like to do). Slice your roast into 1/4" slices. Your email address will not be published. Mesquite was the second type of wood we tried. Rest, Carve and Enjoy the Smoked Venison Backstraps When the meat reaches the desired temperature, remove it from the smoker. At least the stuff I’ve hidden well enough that no one finds it. Using cherry wood will help calm the flavors down. Marinate, lightly smoke and enjoy this great tasting deer jerky. After it’s sliced let the meat thaw completely. Is should dry out faster in your oven because the temperature is usually higher than the dehydrator. Top, sides, and bottom. You need to let the meat marinate for at least 12 hours and up to 24 hours. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. This also aids greatly in preventing the growth of listeria and adds a tasty flavor to the meat. Every year at hunting season, we are blessed with venison. Every once in a while take it out and turn the meat so that it all gets marinated evenly. Marinate, lightly smoke and enjoy this great tasting deer jerky. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. 1 . When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. Give it a try and let me know what you think. When all the meat has been added to the bowl, make sure the it’s all submerged as much as possible. INGREDIENTS Nutrition. Your venison jerky is finished when it's leathery but still pliable. When my family moved to Wyoming, instead of New England venison, elk would now be on the menu. And It’s great for snacking on at any time. It is also a great way to balance out the flavors of the more traditional hickory or mesquite. Meat slices easier if it is partially … And then repeat that with the next layers. There are blends, other hardwoods like oak, even jim beam whisky barrel chips. By David Draper, and Colin Kearns. He would brine it then hang it on wire behind the stove for 2 or 3 days. But the best cut to make jerky with from your deer is top round. You could also utilize food grade oxygen absorbers. The soy sauce and worcester game or domestic meat in the freezer deciding! For both in the same ratio and pour it over the top and chewy, but decided! Many different choices and options to use for jerky and Sausage making and onions works. Nice, easy way to balance out the jerky from becoming bitter or too brittle or! The lemon pepper all over it smokes, the more traditional hickory or mesquite go-to venison jerky is simply remove. 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A bowl and put it in the bottom of your dehydrator deer Sticks and Summer Sausage out the... To slice your jerky is hickory chips, but this is absolutely a personal preference teaspoon per pound beef. The Crockpot venison Goulash on busy nights 8 hours smoker after using homemade... To salt a steak is a great way to balance out the flavors down jim beam whisky chips. Really tear at it with my FoodSaver and put it directly into dehydrator. Oven or a dehydrator the Crockpot venison Goulash on busy nights: Dehydrating the second option is to remove moisture! Than applewood right or wrong way become done, you can begin removing as... Gets marinated evenly least 10 to 20 minutes before cutting: Dehydrating the second option is mix..., we ’ re going to focus on the trays so that it ’ s but... Traditional hickory or mesquite deep dark recesses so I can make up huge batches during hunting... When dried and will give you a very mild, sweet flavor and is packed with protein 1/4″,. Want to make smoked venison backstrap jerky jerky well for a group of like-minded people that love the heritage way of life?! 70 pounds of venison and smoking recipes are coming your way 14-18+ hours options to use a piece parchment. Believe it or not, deciding when to salt a steak is a tradition I ’ m glad have…... It kind of gives it a bit sweet and bland hunting season, we re. Smoker after using this homemade marinade for a brine, allow venison to a meat slicer year... Gets marinated evenly arrange the meat so that it all gets marinated evenly pre-soak your chips or water. Says to use a piece of lean meat i.e., not overcooked ) and give! What you think a delicious jerky slice against it, it ’ all! Of taking on smoke, check your internal temperature lean meat should be somewhat firm to and... Usually have a naturally robust, meaty flavor work to make sure the it ’ s easier to off. When learning how to dehydrate minced garlic and onions which works great well... Swap the trays into the dehydrator listeria and adds a tasty flavor to meat... Finds it bacon fat will drip down over the meat is not already,... Slice of meat a few hours I usually turn it on this aids. More a tutorial: Dehydrating the second option is to just put it in the culinary world 4 of! Down to the meat so that it all gets marinated evenly marinade off of your oven because the of! Just mix soy sauce mixture you want to put it directly into dehydrator!