Making your own smoked venison jerky is a great way to preserve your harvest and have a delicious, protein-rich snack on hand. The jerky is made by smoking the venison for several hours, which gives it a delicious smoky flavour.
Smoked Venison Jerky
Smoked Venison Jerky is a delicious and healthy snack that is easy to make at home. Venison is a lean, nutritious meat that is high in protein and low in fat, making it a great choice for those looking for a healthy snack option.
Smoked Venison Jerky has a unique flavor that is perfect for those who enjoy the taste of smoked meats. It is also a great option for those who are looking for a leaner jerky option. We hope you enjoy this recipe to make your own Smoked Venison Jerky at home!
Smoked Venison Jerky FAQs
What is Smoked Venison Jerky?
Smoked venison jerky is a type of jerky made from smoked venison. It is a popular snack food, and can be made at home with a few simple ingredients and a smoker. It is typically made from lean cuts of venison, such as the neck, loin, or round steak.
How is Smoked Venison Jerky made?
Smoked venison jerky is made by smoking venison meat over a period of time. This can be done in a smoker or oven.
What does Smoked Venison Jerky taste like?
Smoked venison jerky has a smoky, slightly sweet flavor. It is chewy and slightly tough.
Is Smoked Venison Jerky good for you?
Yes, Smoked Venison Jerky is a good source of protein and low in fat. It is also a good source of zinc and iron.
Smoked Venison Jerky Recipe
- 5 lbs venison sliced against the grain 1/4 inch thick
- 1/2 cup lime or lemon juice
- 1/2 cup salt
- 1/4 cup paprika
- 2 tbsp cayenne or other chile powder
- 2 tbsp garlic powder or 8 garlic cloves, minced and mashed
- 1 tbsp black pepper
- 1 tbsp dried oregano
- Combine all spices together in a bowl.
- Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days. More than that and things might get too salty.
- Get your smoker going at about 165°F and no hotter than 200°F. Wood choice is up to you, but I like mesquite. Remove the meat from the container and shake off any excess spices; you do want some on there, though. Lay the meat out in the smoker so they are not touching. Smoke until leathery, so not juicy and not brittle. Start checking on the meat at 2 hours, then every 20 minutes past that.
- Once the jerky is to your liking, let this cool to room temperature before you put in the fridge.