Of course before you start you should assess first if you the right tools and devices for making a jerky.
Ground deer jerky in electric smoker.
Next morning using a jerky gun or rolling the meat into strips no more than 3 16 thick lay onto greased smoker trays smoking method place in the bradley smoker using special blend flavour bisquettes.
We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best.
If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear.
Marinated overnight in a sweet savory and spicy mixture it s a ready to eat protein packed go to snack for hikers campers and travelers.
The recipe here uses wine and sugar to break down the muscle fibers.
Using your hands mix all ingredients into the ground meat evenly and thoroughly.
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.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
Ground venison jerky is a thing.
They can enhance the speed and efficiency of the jerky making process.
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.
I was initially skeptical.
Teriyaki smoked venison jerky recipe.
Jerky real jerky is made from slabs of meat not coagulated ground up meat.
As long as you will prepare the meat properly your jerky should be safe to consume.
I actually had to learn this from my fellow deer hunters who love the stuff.
How to make deer jerky in a smoker.
If you are feeling adventurous you can grind the venison or buy it ground marinate it and form it into thin flat strips to make a softer jerky.
Place in refrigerator over night.
This stuff is amazing.
The ground venison jerky recipe is quite easy to do.
I have already shown you a jerky recipe that involves ground jerky meat.
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.
It needs no additional preparation and can be stored for months without.
Venison is like elk in that it is very lean.
The thin pieces of meat will absorb smoke easily so be careful not to over smoke.
