Masterbuilt Electric Smoker Venison Jerky Recipes

Smoked jerky marinade in a medium sized bowl combine soy sauce beer honey worcestershire garlic salt onion powder red pepper flakes and brown sugar.

Masterbuilt electric smoker venison jerky recipes.

This stuff is amazing. This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow. 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.

In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat. The ingredients for a marinade are entirely a matter of personal taste but good marinades typically contain a weak acid such as red wine vinegar to tenderize the meat and olive or sesame oil to add flavor and keep the food moist. 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. Combine all marinating ingredients in a small bowl until blended well.

I used a 2 pound roast with a wet marinade. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. Prepare the smoker for low heat and lightly oil the cooking grate. Marinate meat for 6 to 8 hours.

In a large bowl combine the ground black pepper soy sauce vinegar hot pepper sauce and worcestershire sauce. Place the cleaned venison in a deep casserole dish and cover with a marinade. The recipes here are for a masterbuilt electric smoker. The thin pieces of meat will absorb smoke easily so be careful not to over smoke.

This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. Dry and place in pre heated smoker at 60 c. Smoke for 12 to 16 hours.

As soon as i flipped to the homemade beef jerky page i knew what recipe i would be making and i wasn t disappointed at all. The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through. After marinating the beef overnight i loaded it into the smoker the next morning. Mix well and add the meat slices.

Cover and refrigerate overnight. 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. I don t use any extra salt in the marinade because the soy sauce and worcestershire contain plenty of sodium.

John wrote this book with the masterbuilt smoker in mind and a whole section of his recipes are dedicated to smoked foods. A few basic tips.