Smoked Deer Jerky Recipe | Smoked Venison
How to Smoke Deer Jerky
Most people assume a food dehydrator is the only modern way of dehydrating deer meat in order to make jerky. However, we actually prefer combining the smoking method first and then dehydrating the deer jerky in order finish cooking it. Smoking the deer jerky for 3 hours before putting it on the dehydrator will add a smoky flavor that can't be achieved with a liquid smoke seasoning. The key to smoking deer jerky is trying to keep a low temperature of 140-160 degrees which is a similar temperature that you will use when putting it on the dehydrator. If you are looking for a convenient method of making this deer jerky recipe, just substitute a store bought package of seasoning mix for all of the seasoning ingredients below. Since store packaged seasoning is fairly bland, we recommend adding the spicy ingredients of paprika, crushed red pepper, and hot sauce to whatever you buy to give your deer jerky some added kick.
Smoked Deer Jerky Ingredients
Smoked Deer Jerky Directions