Masterbuilt Electric Smoker Venison Jerky Recipes

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.

Masterbuilt electric smoker venison jerky recipes.

The thin pieces of meat will absorb smoke easily so be careful not to over smoke. Mix well and add the meat slices. Smoke for 12 to 16 hours. When making jerky in your masterbuilt electric smoker there a few basic rules of thumb that i like to follow.

After marinating the beef overnight i loaded it into the smoker the next morning. It needs no additional preparation and can be stored for months without. Combine all marinating ingredients in a small bowl until blended well. 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.

Teriyaki venison jerky sweet tea pork jerky candied bacon jerky. This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. A few basic tips. The recipes here are for a masterbuilt electric smoker.

Smoked jerky marinade in a medium sized bowl combine soy sauce beer honey worcestershire garlic salt onion powder red pepper flakes and brown sugar. 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. If possible keep your smoker temperature between 160 to 200 degrees fahrenheit. 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.

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. Dry and place in pre heated smoker at 60 c. This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature. I used a 2 pound roast with a wet marinade.

Whisk the ingredients together and then pour them into the ziplock with the sliced meat. Place the cleaned venison in a deep casserole dish and cover with a marinade. 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.

Marinate meat for 6 to 8 hours. In my book good jerky should be slightly chewy and not over seasoned that you can t taste the meat. Squeeze as much air out of the ziplock as you can and then seal and place in the fridge. In a large bowl combine the ground black pepper soy sauce vinegar hot pepper sauce and worcestershire sauce.

The end result was a well balanced sweet and salty marinade that let the flavor of the meat come through. This stuff is amazing.