Best Smoked Venison Jerky Recipes

BEEF JERKY IN A SMOKER

Steps:

• In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
• Prepare an outdoor smoker for low heat and lightly oil grate.
• Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

TRAEGER BEEF JERKY

Steps:

• Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before cooking. Remove the bag from the fridge 1 hour prior to cooking.
• Startup your Traeger grill and put it on the smoke setting. If you don't have a smoke setting, 180-190° is ideal. Layout your meat on the grill with at least a half-inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 - 2 1/2 hours.
• Remove from grill when finished and let cool for thirty minutes to an hour before putting it into the refrigerator for storage. Make sure to get some for yourself before it's all gone.

GROUND BEEF JERKY

Steps:

• Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, mild woods like apple or maple will be more subtle.
• Make the ground beef mixture. Place the ground beef in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.
• Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn't overlapping or touching other pieces. If you don't have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
• Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
• Cool, store, and enjoy! Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.

THE BEST HOMEMADE BEEF JERKY RECIPE

Steps:

• Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
• Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
• Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
• Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
• Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
• Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
• Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
• Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)

SMOKED BEEF JERKY

Steps:

• Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
• Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
• Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
• Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
• Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

HOW TO MAKE BEEF JERKY IN A SMOKER

Steps:

• Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
• Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Pat dry the strips with paper towels.
• Dry with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.
• The jerky is finished when it bends and cracks, but does not break in half.