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How To Smoke Jerky

bon.vivant's picture
In many annual deer hunts, hunters are rewarded with smoked deer jerky. This tender and juicy meat is a favorite of many food lovers and if you too, want to savor this delicacy, I will tell  you, how to smoke jerky of deer at home. Jerky is traditionally referred to the meat which has been cut into strips and then dried under the sun. Before you learn how to smoke jerky, you must know that this kind of meat, cannot be cooked in any regular indoor oven. The deer jerky needs a special type of a smoker to cook. The best part is that you can store this cooked meat for a long time in an airtight container. The color of the jerky is determined by the content of the myoglobin in the meat. So, you can see, varying shades of brown and black in your jerky meat.
Things needed
For smoking jerky, you need 2 to 3 pounds of fresh deer meat, half a cup of salt, 1/4th cup of sugar, hardwood pieces, 2 tablespoons of your favorite spices and 4 tablespoons of Worcestershire sauce or soy sauce.
Instructions on how to smoke jerkysmoked-deer-jerky-cut-into-slices
Prepare the meat
The first step in smoking jerky is preparing the meat. So, mix the salt, the sugar and the spices in a bowl made of stainless steel. Next, add the sauce to the mixture and blend it thoroughly. Then, slice the meat of the deer into thin pieces. Remove any connective tissue and fat. Then, put the meat in the spice containing bowl, and coat every piece of meat evenly with the mixture. Next, refrigerate the meat and allow it to marinate for one whole night.
Prepare the smoker
Set the smoker and bring it to a temperature of 170 degrees Fahrenheit. Now, while the smoker is coming to that temperature, you can work on the wood. Take a tumbler of water and soak the pieces of hardwood in it. This will create the ideal smoke which will flavor the jerky just right. Then, remove the pieces of hardwood from the water and shake them off to drain away the excess moisture. Then, lay the pieces in the tray in case of an electric smoker, or, lay them on the coals, in case of a charcoal smoker.
Smoke the jerky
Bring out the meat from the refrigerator and pat it dry with a towel to soak away, the excess moisture. Now, arrange the meat pieces in a series on the smoker’s rack. Dry the meat for 6 to 8 hours. Your deer jerky is ready!
Picture Source: ehow.com

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