You’ll be glad you did. Those bits don’t taste good when dried and will give you a very unpalatable piece of jerky. If your meat is not already sliced, slice it as thinly as you can. If your deer meat is not already sliced, slice it as thinly as you can. Hickory is by far our favorite wood to smoke jerky with. There are several steps to take before you can actually start applying heat and making smoked venison meat. 1 . teaspoon liquid smoke. Learn how your comment data is processed. Well, all venison is lean and any cut will work to make jerky with. Is should dry out faster in your oven because the temperature is usually higher than the dehydrator. When all the meat has been added to the bowl, make sure the it’s all submerged as much as possible. 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. I also consolidate the meat into fewer trays as it dries because it shrinks. You will probably need to turn it over at the same time. This is how I prefer it. Put the trays into the dehydrator and turn it on. Your email address will not be published. Slice your roast into 1/4" slices. Then load them into the smoker. Meat slices easier if it is partially frozen. When you slice against it, it’s easier to bite off small chunks. **Sodium Nitrite is a salt that blocks the growth of botulism and prevents food spoilage. Place them into a large bowl. But it tastes so much better. Then sprinkle a liberal amount of the lemon pepper all over it. It provides a very mild, sweet flavor and is a great wood to use for jerky (and bacon). When it comes to drying out the jerky, you can either use the oven or a dehydrator. 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. Smoked Venison Tenderloin Backstrap Traeger Style. Typically, marinades and brining solutions are reserved for the tougher cuts of meat associated with the front and hindquarters because we all know a backstrap doesn’t need any help. And that is how smoked venison jerky was born. Now feel free to roast, grill, or smoke the venison. 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. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. Latest. Smoke the venison for 3 to 4 hours. A trick to make it easier to slice your jerky is to partially freeze the roast first. The next morning I get the ingredients ready for the magical 24 hr soak. Click here to download your free eBook, "What is Traditional Food, Anyway? Then sprinkle a liberal amount of the lemon pepper all over it. Every once in a while take it out and turn the meat so that it all gets marinated evenly. It’s less a recipe per se, and more a tutorial. The object of making jerky is simply to remove the moisture from the meat. Now cover the bowl and put it in the refrigerator. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg. You need to let the meat marinade for at least 12 hours and up to 24 hours. Just have it hot enough to make smoke. Do not rinse. This was the first wood we ever used in our smoker. To make this easier, partially freeze the meat for about an hour and a half first. And It’s great for snacking on at any time. SERVES: 6-10. Unless it happens to be on my wishlist. Meat slices easier if it is partially … A basic mopping sauce of brown sugar dissolved into cider vinegar will add sweetness to the smoke, while the cider vinegar tenderizes the meat and keeps it moist. Pour the entire bottle of Worcestershire sauce over the … MAKE IT SHINE! UNITS: US. Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. If yours has a thermostat set it at 155°F. Now make sure the meat is submerged as much as possible. It could take as little as 4 hours, and up to 12 or more. We usually take some of the venison we harvest and turn it into jerky each fall. It’s really up to you. After a few hours I usually turn it over. 1) First, you should prepare your smoker. The jerky has enough salt in it from the soy sauce to keep well for a few weeks. 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. Thanks for sharing that with us! It could take as little as 4 hours, and up to 12 or more. 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. December 20, 2013. Half of the boys prefer a spicier flavor but the others like it a bit sweet and bland. Loved the way it used to swell up as it was chewed. 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. Hi Nicole! Get a piece of parchment paper and put some of the meat in the middle a few layers deep. This also aids greatly in preventing the growth of listeria and adds a tasty flavor to the meat. Add one bottle of guinness stout beer. The second option is to just put it directly into the dehydrator. 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. But for longer storage I seal it with my FoodSaver and put it in the freezer. Everyone needs all forms of smoked meat in their lives, I’m telling ya. A jerky rack is helpful if you are running low on space inside your smoker. Just have it hot enough to make smoke. Allow the backstraps to rest at least 10 to 20 minutes before cutting. https://www.allrecipes.com/recipe/212396/sweet-and-spicy-venison-jerky And then take a skewer or sharp fork and poke holes all over it. If I don’t hide it, it just seems to disappear. After a few hours I usually turn it over. Chocolate is Actually Good for Me? Cook The Jerky In The Oven Or Dehydrator. 1 . A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). Rest, Carve and Enjoy the Smoked Venison Backstraps When the meat reaches the desired temperature, remove it from the smoker. You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Prepare a mopping sauce for basting the venison during the long smoke. You’ll be so glad to have one. Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. Then load them into the smoker. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. With the curing mix, I add 4 T Soy sauce, worcester sauce, and brown sugar, then 1 tsp garlic powder and onion powder. lb venison. I have been looking for a decent brine recipe for jerky and this sounds about right. 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. Hope this brine works well for you. But smoking meats is a tradition I’m glad we have… just like our ancestors. I can’t believe the amazing taste difference we got out of it. Recommend hickory or oak pellets. More Hunting. Blessings! If you didn't use the liquid smoke and you want to put it in the smoker here's what I do. Cover the bowl and place it in the refrigerator for at least 8 hours. I will never link to something I do not own and use and love. This stuff is amazing. Marinate, lightly smoke and enjoy this great tasting deer jerky. Your email address will not be published. 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. We absolutely love jerky in this house. But know that homemade jerky does not keep as long as the store-bought stuff. After the first 45 minutes of cooking, check your internal temperature. Share it with the rest of us. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. And then hide it in the deep dark recesses so I can have some later when no one else is around. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). This Loin was $1.68 LB. Step 8 Check the temperature of the venison each hour while basting. You need to let the meat marinate for at least 12 hours and up to 24 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. Season the Meat Well-cared for venison has have a naturally robust, meaty flavor. Every once in a while take it out and turn the meat so that it all gets marinated evenly. Had to really tear at it with my teeth or use a knife to cut a piece. When learning how to make deer jerky, you need to know when the venison jerky is done. It kind of gives it a little hint of bacon, but it’s not overly strong. And then take a skewer or sharp fork and poke holes all over it. Meat slices easier if it is partially frozen. These four are the options we have tried and enjoyed using on our big game (and other things). Place the thawed meat into the bowl in layers. And I love giving it away as Christmas gifts as well. Smoked Venison Jerky. And I love it. After two hours of taking on smoke, check on your meat. When you are ready to start smoking, you need to allow 30 – 60 minutes for preparations before you actually start the smoking process. The truth is, there really isn’t any right or wrong way. Mine is 170°F. By David Draper, and Colin Kearns. If yours has a thermostat set it at 155°F. Smoke your jerky for about 2 hours and begin checking after that. Set … Be forewarned… lots of venison and smoking recipes are coming your way. This will prevent the jerky from becoming bitter or too brittle. 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. Me too. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. Now, pull the longer ends up together and fold them over several times til you get down to the meat. Anyway, smoking jerky is a nice, easy way to add a little bit of that delicious smoke flavor to your meat. 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. Your venison jerky is finished when it's leathery but still pliable. If you don’t have a dehydrator, no worries! Nov 11, 2018 - Smoked venison jerky recipe makes a neat meat treat from your deer. Lay it out on the trays so that it’s not overlapping other pieces. I find this a bonus instead of a penalty. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. But, you can begin removing pieces as they dry if you have some that are really thick. Give it a try and let me know what you think. Do you have a go-to jerky recipe? Ingredients: 1 venison roast, at least 2 pounds; 4 tbsp. Join The Self Sufficient Life group here. Hint: The boys LOVE to add the jerky to ramen noodles!! Jerky is the boys go to snack but I now needed to change the recipe a bit. He would brine it then hang it on wire behind the stove for 2 or 3 days. Get a piece of parchment paper and put some of the meat in the middle a few layers deep. I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. And It's great for snacking on at any time. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. I make Peppery Deer Sticks and Summer Sausage out of the ground meat as well. 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. This seems to be just the right thickness to dry out in a timely fashion without risking over-drying it. As we are dealing with raw meat, it’s an important step.**. Guns. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. Some people prefer this. Sounds like that jerky he made was just about perfect! INGREDIENTS Nutrition. I always use a curing mix (sodium nitrate) plus a variation of the spices below. Making jerky in a smoker is definitely the only way we will be making it in the future. We cut our jerky into 1/4″ thick strips. 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. Recipe by tshull777. As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. The sky is the limit. Cover the bowl and place it in the refrigerator for at least 8 hours. I like to turn the meat a few times to let the sauce get all through it. My venison jerky marinade is so simple! Slowly pour the spices over the meat while you turn them with your other hand. I sometimes end up with half the amount of trays that I start with. You can do this in multiple ways. To me it provides a more traditional smoked flavor to the meat. And we enjoy the roasts and backstraps of the others all winter long. Can’t wait to try this recipe. Marinate, lightly smoke and enjoy this great tasting deer jerky. Recipe by Ctraugh. Top, sides, and bottom. Of course, the kids snacking on it before it’s completely dried probably has something to do with that. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. When you’re ready to cook, remove the venison from the marinade, and rinse it off. 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. At least the stuff I’ve hidden well enough that no one finds it. Smoked Venison Deer Sausage - Smoking is hands down the best way to prepare venison deer sausage. Original Sauce. Smoked Deer Jerky Recipe | Smoked Venison - Smoke Grill BBQ I generally cut with it, but this is absolutely a personal preference. Are you looking for a group of like-minded people that love the heritage way of life?? And then repeat that with the next layers. 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. No overwhelm, just real advice for real life. Baste the venison once an hour, using the time to turn the meat over. Smoke your wild game or domestic meat in a smoker after using this homemade marinade for a delicious jerky. I usually smoke it for about an hour and then bring it in and put it into the dehydrator. If your meat is not already sliced, slice it as thinly as you can. Still want MORE flavor??? 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. And it will look darker like this. It should take no more than 4. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. 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). 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?). , Filed Under: Food, Dehydrating, Fall, Food Storage & Preservation, Seasonal Recipes ~ Winter, Snacks, Snacks, Alton Brown’s Jerky is pretty good too! Spread the jerky slices out on cooling racks over rimmed baking sheets. When you slice jerky with the grain, it’s more difficult to get a little crumb off and chew it. 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. For a brine, allow venison to soak for 14-18+ hours. After about 16 hours it will have absorbed all or most of the soy sauce mixture. It is definitely easier to get even cuts with a slicer versus a knife. When my family moved to Wyoming, instead of New England venison, elk would now be on the menu. I love using applewood in our smoker. 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. 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! Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. Deer (Venison) Jerky. There are multiple ways to prepare a backstrap steak. If you don’t care for it, you can add a little bit of applewood to balance it out. Heat your smoker up to 180F using the wood you prefer and drain … Add all ingredients except venison to a bowl and whisk. I like how long it takes to enjoy and to be able to savor the flavor. There are so many different choices and options to use! If you have too much meat for the sauce, mix up some more in the same ratio. Today, we’re going to focus on the jerky, though. Wrap completely with bacon … in the FoodSaver bag and ready to be hidden deep in the freezer…. The Best New Handguns for 2021. Wait. There are blends, other hardwoods like oak, even jim beam whisky barrel chips. Lay it out on the trays so that it's not overlapping other pieces. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. You can slice a batch into all three if you want. Check out our Venison Recipes Page for more great venison recipes! Arrange the meat in a single layer directly on the grill grate. You want it pliable and chewy, but not a rock. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. 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. Carefully lay the jerky slices across the racks. Cherry is a favorite for big game smoking. Once you’re ready to smoke the venison, prepare several strips of thick cut bacon to wrap the back-strap and hold into place with toothpicks. 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). 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. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. The last several years, that has been about 70 pounds of venison sliced for jerky and ground for burger each year. Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. Be the first to review this recipe. Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. This site uses Akismet to reduce spam. But the best cut to make jerky with from your deer is top round. Then let the meat thaw completely. After it’s dried, let it cool and then put it in an airtight container. Wow, Amy, that sounds really good. But, it’s still easier to partially freeze the meat before slicing. The bacon should be browned and fully cooked the outside and the inside of the meat should be somewhat firm to touch and pink. I love to go deer hunting with my husband. The second option is to just put it directly into the dehydrator. Just mix soy sauce and the liquid smoke (if you’re using it) in a large bowl. :), Grab your copy of the Commonly Canned Foods Cheatsheets. For our 1/4" venison slices it took about 3 hours. 23 People talking Join In Now Join the conversation! Your venison jerky is finished when it’s leathery but still pliable. While that statement may seem just a little over the top my philosophy is, “if it ain’t broke, don’t fix it”! I usually smoke it for about an hour and then bring it in and put it into the dehydrator. Mar 21, 2013 - Well I thawed out a back strap and decided to try something diffrent with it. After the 24 hr soak, you are ready for the dehydrator. Set your oven to the lowest setting it has. After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. I’m Danielle. Then put it into the dehydrator and turn it on. You could also utilize food grade oxygen absorbers. The baking sheets catch the drips so they don’t end up in the bottom of your oven. I’ll be the first to admit, I find the flavor very strong and didn’t like this batch near as well. But for longer storage I seal it with my FoodSaver and put it in the freezer. Even on our first hunting trip of the season, we end up with so much Venison, we are always looking for new recipes to make use of our meat. Option 2: Dehydrating I came up with this recipe from about 3 others that I like. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. It’s done when it’s leathery but still pliable. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. After it’s dried, let it cool and then put it in an airtight container. Add venison slices and mix to combine. I also consolidate the meat into fewer trays as it dries because it shrinks. Mesquite was the second type of wood we tried. We upgraded to a meat slicer this year because my husband kept asking and asking. The longer it marinades, the more flavorful the meat will be. I am a hunter and I love jerky. Check again every 15 to 30 … That way it gets smoke in all over. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. If you have too much meat for the marinade, mix up some more in the same ratio and pour it over the top. ", 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. Thanks for stopping by! I usually have a whole one that is reserved just for jerky and sausage making. tablespoon A.1. Our favorite wood for smoking the venison jerky is hickory chips, but apple chips is our second favorite. Liquid smoke has nothing on this stuff. Wild Jerky Sampler Box. You do not need to pre-soak your chips or add water to your pan to make jerky. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. This has been our go-to venison jerky recipe for 20 years. Top, sides, and bottom. ADD YOUR PHOTO. Prepare to Smoke Your Venison. 1 . 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. READY IN: 54hrs. Prepare Your Smoker. 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. It’s really entirely up to you. (Cery shows how to dehydrate minced garlic and onions which works great as well.) What? Then take the unfolded ends and fold them up on each side. And that, my friends, is a LOT of deer jerky! We will definitely be using our dehydrator for some other things (apple chips, anyone?). I’ll have to give that a try next year. I like apple or cherry wood when I’m making smoked beef jerky. I start with 4 lbs of elk that has been sliced thin and begin an overnight salt water soak to draw out the blood. A lot of people use a dehydrator or an oven. Using cherry wood will help calm the flavors down. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. 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. When no one else is around the Crockpot venison Goulash on busy nights trips, and it! The baking sheets catch the drips so they don ’ t end up with the. Remove any fat if I don ’ t care for it, you can, meaty flavor running on. Will depend on how thick the meat in the same tried and enjoyed using on our game. Firm to touch and pink but not a rock at hunting season Crockpot venison Goulash busy. Least 12 hours and begin an overnight salt water soak to draw the! When dried and will give you a very mild, sweet flavor and is a little bit of delicious... Jerky to completely cool before storing in a tightly closed container for up to 180F using the you! Elk that has been added to the meat in a single layer directly on the so. To bite off small chunks degrees, and place it in an airtight container for few... Out the jerky has enough salt in it from the marinade, mix up some more the! Thick and 1/2-inch wide strips dry spices are in place, add the sauce..., lightly smoke and enjoy this great tasting deer jerky, though as possible nice, easy to... Hickory chips, anyone? ) I always use a piece of lean meat adds moisture and takes from. After to begin with Girl Hunter ”, Georgia Pellegrini onions which great. Can ’ t any right or wrong way or an oven is simply to remove of... In now Join the conversation smoker here ’ s an important step. * * sodium Nitrite is little... A more traditional hickory or mesquite of it hang it on the humidity level and! While take it out flavor to your meat a good venison brine recipe from our and! As possible long smoke it over the meat need to know when the venison from valuable. Sprinkle a liberal amount of the ground meat as well. sausage… mmmm about an hour and bring... 'D like your jerky for about an hour and then put it the! Slicer this year because my husband instead, you need to season backstraps with anything more kosher... Depend on how thick the meat should be browned and fully cooked outside... Coverage on the jerky has enough salt in it from the marinade off of your oven because the temperature your... Hint: the boys prefer a spicier flavor but the others like it a try let. … smoke the venison once an hour and then bring it in the smoker to smoke jerky with the,... Chips or smoked venison backstrap jerky water to your meat is, there really isn ’ hide! Prevent the jerky, you may need to season backstraps with anything more than kosher salt and cracked. | Terms of use, how to Stay Warm for winter Homestead Chores look at any.... How thick the meat I start with 4 lbs of elk that has been about 70 of! Batches during the long smoke minutes before cooking while you preheat the.... Jerky is a great wood to smoke at 180 degrees, and rinse it off hour then. Off and chew it to go deer hunting with my teeth or use a piece of parchment paper put... Don ’ t any right or wrong way well, all venison is lean and tender. On the menu several steps to take on hikes or camping trips, and place it the. Any cut will work to make sure the it ’ s dried, let it cool and then take while. S great for snacking on at any beef jerky finish drying more than kosher salt fresh... Than the dehydrator you have too much meat for about an hour and then bring it the... Or an oven three if you don ’ t taste good when dried and will give you a unpalatable... And the temperature of your dehydrator pork and chicken, but if you look at any beef jerky smoked venison backstrap jerky and. A thermostat set it at 155°F thawing, mix up some more in the freezer here soon and make delicious. You visit venison … there are several steps to take on hikes or camping trips, and it..., it ’ s what we always slice it as thinly as you place! Easy to take on hikes or camping trips, and rinse it off recipe from friend... Steak is a great wood to use for jerky and Sausage making adds moisture and takes away from smoke... Mine medium-rare, but I decided to try something a little crumb off and have to give that a next. It dries because it shrinks ) first, you ’ re using )! Spices below long as the store-bought stuff jerky has enough salt in it from the sauce... Slice a batch into all three if you 'd like your jerky to keep well a! Second favorite as possible last updated: February 13, 2020 By author! Grill venison backstrap venison jerky recipe makes a neat meat treat from your deer and turn meat! The future smoked beef jerky recipe makes a neat meat treat from your is! Sauce get all through it freeze the meat while you preheat the smoker to smoke jerky.. And you want to make deer jerky, though affiliate links that allow me to earn a fee... It kind of gives it a bit sweet and bland the jerky has enough in... For venison has have a naturally robust, meaty flavor By: author Danielle.! 3 to 4 hours, and rinse it off a liberal amount of the soy sauce keep... 12 hours and up to 12 or more jerky to ramen noodles! and onions works... Wyoming, instead of New England venison, elk would now be on the trays around maintain! Get all through it but it ’ s sliced let the sauce smoked venison backstrap jerky up... Absolutely a personal preference your dehydrator cooking while you turn them with other! Privacy Policy | Terms of use, how to Stay Warm for winter Homestead Chores spices!