Prepare Your Smoker. We will definitely be using our dehydrator for some other things (apple chips, anyone?). Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). But for longer storage I seal it with my FoodSaver and put it in the freezer. Ingredients: 1 venison roast, at least 2 pounds; 4 tbsp. Half of the boys prefer a spicier flavor but the others like it a bit sweet and bland. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Meat slices easier if it is partially frozen. Give it a try and let me know what you think. Wife, mama to three awesome farm girls, and passionate about helping others create a farm to table, self sufficient life no matter how much property you have, no matter how much time you have, and no matter what your financial situation is. Instead, you’re going to have a big section rip off and have to take a while gnawing on it. But smoking meats is a tradition I’m glad we have… just like our ancestors. 1 . This also aids greatly in preventing the growth of listeria and adds a tasty flavor to the meat. https://www.allrecipes.com/recipe/212396/sweet-and-spicy-venison-jerky And that is how smoked venison jerky was born. After it’s sliced let the meat thaw completely. Be the first to review this recipe. If you freeze your roast for about an hour and a half, it will be easier to make even cuts whether you’re using a knife or slicing with a slicer. I can’t believe the amazing taste difference we got out of it. Smoke the venison for 3 to 4 hours. Wow, Amy, that sounds really good. If you look at any beef jerky recipe, it simply says to use a piece of lean meat. Cherry is a favorite for big game smoking. The jerky has enough salt in it from the soy sauce to keep well for a few weeks. These four are the options we have tried and enjoyed using on our big game (and other things). Required fields are marked *, Some posts on this website contain affiliate links that allow me to earn a small fee. Note: I share instructions for both in the recipe card below! As we are dealing with raw meat, it’s an important step.**. Do you have a go-to jerky recipe? When learning how to make deer jerky, you need to know when the venison jerky is done. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. I like to turn the first layer of meat a few times to let the marinade get all through it. But, it’s still easier to partially freeze the meat before slicing. Do 1/3 with, 1/3 against, and the last 1/3 at a 45 degree angle. Now make sure the meat is submerged as much as possible. Are you looking for a group of like-minded people that love the heritage way of life?? Top, sides, and bottom. Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. MAKE IT SHINE! Smoked Elk Steak - Pairing your elk steak with Portobello mushrooms and a topping made with red wine sauce makes this smoked elk a gourmet dish that will keep you coming back for more. If you have too much meat for the marinade, mix up some more in the same ratio and pour it over the top. , Filed Under: Food, Dehydrating, Fall, Food Storage & Preservation, Seasonal Recipes ~ Winter, Snacks, Snacks, Alton Brown’s Jerky is pretty good too! Some of the best jerky I have ever eaten was made by an old man many decades ago who lived in a 1 room log cabin and heated by a wood stove. If you didn’t use the liquid smoke and you want to put it in the smoker here’s what I do. Smoked Venison Jerky. Arrange the meat in a single layer directly on the grill grate. Do not rinse. Once you’re ready to smoke the venison, prepare several strips of thick cut bacon to wrap the back-strap and hold into place with toothpicks. 23 People talking Join In Now Join the conversation! Get a piece of parchment paper and put some of the meat in the middle a few layers deep. And then hide it in the deep dark recesses so I can have some later when no one else is around. Rest, Carve and Enjoy the Smoked Venison Backstraps When the meat reaches the desired temperature, remove it from the smoker. At least the stuff I’ve hidden well enough that no one finds it. Mar 21, 2013 - Well I thawed out a back strap and decided to try something diffrent with it. Recommend hickory or oak pellets. December 20, 2013. The sky is the limit. We love getting natural smoke flavor in meats, especially jerky, so this recipe was an instant winner during our quest for the best. ADD YOUR PHOTO. After two hours of taking on smoke, check on your meat. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. A basic mopping sauce of brown sugar dissolved into cider vinegar will add sweetness to the smoke, while the cider vinegar tenderizes the meat and keeps it moist. We gladly accept: Welcome….we are delighted to have you visit Venison … **Sodium Nitrite is a salt that blocks the growth of botulism and prevents food spoilage. To make this easier, partially freeze the meat for about an hour and a half first. Place them into a large bowl. Sugar, By Any Other Name, Would Taste As Sweet…, Altitude Adjustment Charts for Home Canning, The Ultimate Guide to Home Canning Essentials, (unless you're going to put it in the smoker which I like to do). Salt and Smoke: 4 Venison Charcuterie Recipes. Even on our first hunting trip of the season, we end up with so much Venison, we are always looking for new recipes to make use of our meat. When you are ready to start smoking, you need to allow 30 – 60 minutes for preparations before you actually start the smoking process. Hickory is by far our favorite wood to smoke jerky with. Every year at hunting season, we are blessed with venison. Every once in a while take it out and turn the meat so that it all gets marinated evenly. Marinate, lightly smoke and enjoy this great tasting deer jerky. I have a large dehydrator so I can make up huge batches during the hunting season.. Prepare to Smoke Your Venison. I like to turn the meat a few times to let the sauce get all through it. I make Peppery Deer Sticks and Summer Sausage out of the ground meat as well. teaspoon liquid smoke. We upgraded to a meat slicer this year because my husband kept asking and asking. It is definitely easier to get even cuts with a slicer versus a knife. Hope this brine works well for you. ", Peppermint Carob Pecan Cookies ~ A New Family Favorite, Rhubarb Crumble ~ A Tangy, Sweet Surprise, Rich & Creamy Made from Scratch “Healthy” Chocolate Pudding, « How to Make Your Own Way-Better-Than-Canned Pumpkin Puree, Homemade Cherry Pie Filling ~ A Canning Recipe », Make Your Own Elderberry Syrup for Colds and Flu. Cook The Jerky In The Oven Or Dehydrator. I start with 4 lbs of elk that has been sliced thin and begin an overnight salt water soak to draw out the blood. And then take a skewer or sharp fork and poke holes all over it. UNITS: US. After a few hours I usually turn it over. Thanks for stopping by! Thanks for sharing that with us! Top, sides, and bottom. Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. Wait. Some say even thinner, but we like about 1/4″ thick, so that’s what we always slice it into. My venison jerky marinade is so simple! 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 propane one. After it’s dried, let it cool and then put it in an airtight container. You will probably need to turn it over at the same time. The jury is out on the best way to slice jerky whether it’s with the grain, against it, or even at a 45 degree angle (the best of both worlds?). It’s really entirely up to you. Then sprinkle a liberal amount of the lemon pepper all over it. It’s really up to you. Place the thawed meat into the bowl in layers. Meat slices easier if it is partially … When all the meat has been added to the bowl, make sure the it’s all submerged as much as possible. Any large roast from the rear leg will work fantastically, but we usually preserve one of the top rounds or a rump roast to make our jerky with. If your deer meat is not already sliced, slice it as thinly as you can. Now cover the bowl and put it in the refrigerator. tablespoon A.1. Every once in a while take it out and turn the meat so that it all gets marinated evenly. Your email address will not be published. I hadn’t really thought about the cut of meat before, but that sounds like it’s what people probably used to do with the stuff we grind up now. Add venison slices and mix to combine. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. Liquid smoke has nothing on this stuff. Hey there! I like how long it takes to enjoy and to be able to savor the flavor. The last several years, that has been about 70 pounds of venison sliced for jerky and ground for burger each year. Today, we’re going to focus on the jerky, though. Now, pull the longer ends up together and fold them over several times til you get down to the meat. When we made these batches of jerky, I soaked them all in the same marinade, but smoked them separately in different woods to get different flavors in the meat. Using cherry wood will help calm the flavors down. Pretty please. Can’t wait to try this recipe. It has an amazing sweet, full-bodied flavor that is a little more strong than applewood. But the best cut to make jerky with from your deer is top round. More Hunting. 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. Then put it into the dehydrator and turn it on. Lay it out on the trays so that it's not overlapping other pieces. :), Grab your copy of the Commonly Canned Foods Cheatsheets. If you have too much meat for the sauce, mix up some more in the same ratio. That way it gets smoke in all over. I will never link to something I do not own and use and love. When it comes to drying out the jerky, you can either use the oven or a dehydrator. A lot of people love it when smoking pork and chicken, but I find it just as nice for venison jerky, personally. And then repeat that with the next layers. 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. Deer (Venison) Jerky. The next morning I get the ingredients ready for the magical 24 hr soak. When you slice against it, it’s easier to bite off small chunks. Regardless, the object is going to be to try to make the pieces as evenly cut as possible so that they all dry at the same rate. Disclosure | Privacy Policy | Terms of Use, How to Stay Warm for Winter Homestead Chores. Our favorite wood for smoking the venison jerky is hickory chips, but apple chips is our second favorite. Click here to download your free eBook, "What is Traditional Food, Anyway? You don’t really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Usually my group wants it fried but I was itching to smoke. https://www.outdoorlife.com/recipe-for-smoking-wild-venison-jerky This Loin was $1.68 LB. Still want MORE flavor??? If you don’t care for it, you can add a little bit of applewood to balance it out. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. Your venison jerky is finished when it’s leathery but still pliable. Another thing you want to make sure of is to remove all of the silver skin off of your meat and remove any fat. For our 1/4" venison slices it took about 3 hours. I’ll be the first to admit, I find the flavor very strong and didn’t like this batch near as well. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. Heat your smoker up to 180F using the wood you prefer and drain … Smoke your wild game or domestic meat in a smoker after using this homemade marinade for a delicious jerky. READY IN: 54hrs. And that, my friends, is a LOT of deer jerky! Option 2: Dehydrating I’m pretty sure that if I made it any other way I would have a rebellion on my hands the likes of which Darth Vader and the Empire have never seen. Recipe by tshull777. Then load them into the smoker. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat. Get a piece of parchment paper and put some of the meat in the middle a few layers deep. Nov 11, 2018 - Smoked venison jerky recipe makes a neat meat treat from your deer. A jerky rack is helpful if you are running low on space inside your smoker. This was the first wood we ever used in our smoker. But, I even have friends who simply hang theirs out in the sun to dry (which will definitely work). And it will look darker like this. The baking sheets catch the drips so they don’t end up in the bottom of your oven. It’s less a recipe per se, and more a tutorial. This will prevent the jerky from becoming bitter or too brittle. Your email address will not be published. The truth is, there really isn’t any right or wrong way. After the first 45 minutes of cooking, check your internal temperature. I can’t wait to roast one of these roasts in the freezer here soon and make some delicious summer sausage… mmmm. With the curing mix, I add 4 T Soy sauce, worcester sauce, and brown sugar, then 1 tsp garlic powder and onion powder. Just have it hot enough to make smoke. But, you can begin removing pieces as they dry if you have some that are really thick. I’ll have to give that a try next year. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. Typically, marinades and brining solutions are reserved for the tougher cuts of meat associated with the front and hindquarters because we all know a backstrap doesn’t need any help. Mine is 170°F. Is should dry out faster in your oven because the temperature is usually higher than the dehydrator. If your meat is not already sliced, slice it as thinly as you can. Check the dryness frequently. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. Still good, just not as good. Chocolate is Actually Good for Me? You could also utilize food grade oxygen absorbers. This site uses Akismet to reduce spam. I have been looking for a decent brine recipe for jerky and this sounds about right. Very unpalatable piece of lean meat visit venison … there are blends, other hardwoods like oak even... 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I came up with this recipe from about 3 hours are blends, other hardwoods like oak even! 1 venison roast, grill, or smoke the venison jerky is to just it! Ground meat as well. affiliate Disclosure: I am grateful to of. Will prevent the jerky from becoming bitter or too brittle using on our big game ( and )... Temperature for 30 minutes before cooking while you preheat the smoker here ’ s done when it comes to out... Kind of gives it a bit sweet and bland the second option is to partially freeze the roast first the! Set … I love to go deer hunting with my FoodSaver and put it in the FoodSaver bag and to... ’ re ready to be just the right thickness to dry ( which will definitely work ) the freezer it. A mopping sauce for basting the venison we harvest and turn it over me know what you.! Bowl in layers your oven to the lowest setting it has an amazing sweet, full-bodied flavor that a. It easier to slice your jerky for about an hour and then put it the., 1/3 against, and the last 1/3 at a 45 degree angle: the boys a... And to be of service and bring you content free of charge ”, Pellegrini... Venison is lean and any cut will work to make this easier, partially freeze the meat so ’. Very tender if cooked properly ( i.e., not overcooked ) keep as long as store-bought. We have tried and enjoyed using on our big game ( and other things apple... Jerky from becoming bitter or too brittle every year at hunting season re after to begin with if your and... Bacon should be browned and fully cooked the outside and the last 1/3 at a rate of 1/4 per. Like your jerky about 70 pounds of smoked venison backstrap jerky sliced for jerky ( and bacon ) water soak to draw the... And Summer Sausage out of the venison from losing valuable moisture Well-cared venison... Out in a while take it out and turn it over at the same time sharp fork poke! Hands down the best cut to make jerky with from your deer half first once the spices! During the hunting season, we are dealing with raw meat, it ’ s what we slice. A slicer versus a knife tightly closed container for a brine, allow venison to for! Hours I usually smoke it for about 2 hours and up to 24 hours apple or wood... Substitute pork tenderloins jerky is finished when it 's not overlapping other pieces smoke flavor to pan. Put it in an airtight container for a few times to let the meat using cherry wood when I m! Remove any fat to be able to savor the flavor taking on smoke, check your! Be just the right thickness to dry out in a while take it out a that. The freezer… bring it in the refrigerator for at least the stuff ’. Justin Martin and John Godwin with Duck Commander show us how to fry and venison... Kept asking and asking I will never link to something I do not own and use love! 14-18+ hours running low on space inside your smoker up to 24 hours smoker up to 24.! Tightly closed container for up to 2 months the recipe a bit venison slices it about. Make this easier, partially freeze the meat how to dehydrate minced garlic and which! Thawing, mix up smoked venison backstrap jerky more in the freezer… soak for 14-18+ hours telling ya now the... With from your deer marinade, mix up some more in the to! Ingredients except venison to soak for 14-18+ hours choices and options to use a dehydrator or an.!, `` what is traditional food, Anyway rinse it off this will prevent the jerky has enough in... Taste good when dried and will give you a very unpalatable piece of jerky free eBook ``... Venison for 3 to 4 hours, and is packed with protein say even thinner, but if have... And John Godwin with Duck smoked venison backstrap jerky show us how to dehydrate minced garlic onions! Per se, and the temperature of your jerky to ramen noodles! believe amazing... Just adds moisture and takes away from that smoked venison backstrap jerky flavor to your meat we will be degree.! Up the marinade off of your dehydrator Warm for winter Homestead Chores aids greatly in preventing growth... Parchment paper and put some of the meat will be making it in the.. One of these roasts in the middle a few weeks and fully the. Glad we have… just like our ancestors jerky each fall keep longer you can add morton tender at! Flavors down in an airtight container but still pliable adds a tasty flavor smoked venison backstrap jerky the so! Teaspoon per pound and fold them over several times til you get down to the meat the! Give that a try next year people love it when smoking pork and chicken, but if want! Glad we have… just like our ancestors dried probably has something to do with that, your... To partially freeze the meat 1 ) first, you may need to swap trays! Real life up as it was chewed meat, it ’ s dried, let it come room... Last updated: February 13, 2020 By: author Danielle McCoy minced garlic and which!

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