The ground venison jerky recipe is quite easy to do.
Ground deer jerky in electric smoker.
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 actually had to learn this from my fellow deer hunters who love the stuff.
Of course there are various ways you can make a jerky especially involving deer meat.
Of course before you start you should assess first if you the right tools and devices for making a jerky.
This smoked jerky in an electric smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky.
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.
Using your hands mix all ingredients into the ground meat evenly and thoroughly.
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.
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.
We love getting natural smoke flavor in meats especially jerky so this recipe was an instant winner during our quest for the best.
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.
I have already shown you a jerky recipe that involves ground jerky meat.
They can enhance the speed and efficiency of the jerky making process.
Ground venison jerky is a thing.
I was initially skeptical.
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.
If you are a fan of venison and smoking this particular jerky recipe might the best news that you will ever hear.
It needs no additional preparation and can be stored for months without.
Place in refrigerator over night.
Jerky real jerky is made from slabs of meat not coagulated ground up meat.
This venison jerky recipe or for that matter any kind of jerky needs to be smoked or dried at a low temperature.
As long as you will prepare the meat properly your jerky should be safe to consume.
The recipe here uses wine and sugar to break down the muscle fibers.
If possible keep your smoker temperature between 160 to 200 degrees fahrenheit.
This stuff is amazing.
