Let’s talk jerky. It’s high on protein, delicious, and an all-around awesome game time staple…
Here’s how to make beef and venison jerky 3 different ways, to satisfy even the most demanding jerky connoisseur!
Smoked Beef And Venison Jerky
Step one is probably the most important of all: choosing the meat. When buying meat for jerky, look out for leaner cuts of meat (as little fat as possible). A great venison cut comes from the hind quarter, while good beef cuts include the eye of round and sirloin tip.
Of course even the leaner meat will have some fat in it. Trim off as much as you deem necessary.
Next, slicing the jerky. To make it easier to cut thin slices, cut the meat while it is semi-thawed (while it has been out of the fridge for a while but still has that frozen texture to it). You can cut the individual slices into thinner strips if you want. Stay across the grain to end up with jerky that’s a bit easier to chew.
For this guide we’re trying 3 different jerky recipes. Mix the ingredients for the marinade you want to use, place the meat in a food-grade ziploc bag and pour the liquid on top. Marinade & Seasoning portions are for 4 lbs of meat.
Recipe #1: Traditional Jerky
- ¾ tsp Pink (Curing) Salt
- 2 oz Jerky Seasoning
- 2 Cups Water
Recipe #2: Asian Style Jerky
- 12 oz Soy Sauce
- 1/4 cup Honey
- 2 Tbsp Cilantro
- 1 Tbsp Sesame Oil
- 4 cloves Fresh Garlic (minced)
- 2 Tbsp Fresh Ginger (minced)
- 1 Tbsp Red Chili Paste
- 1 tsp Crushed Red Pepper flakes
Recipe #3: Sweet & Spicy Sirracha Jerky
- 1 cup Worcestershire Sauce
- ½ cup Sriracha Sauce
- 1 Tbsp Crushed Red Pepper Flakes
- 1 tsp Granulated Garlic
- ½ cup Brown Sugar
- 1 tsp Ground Black Pepper
- 1 tsp Kosher Salt
Once you have the meat and the marinade in the bag, seal it with as little air as possible and let it marinate in the fridge for 12 hours.
When done, drain the liquid and place the meat on racks to allow as much of the moisture to drip off. Try to spread the slices out to help the cooking process. In the meantime, get your smoker up and running at 140-160F°. Hickory wood works wonders with jerky.
Place the racks on your smoker. From this point on you will mainly be maintaining the temperature, as the meat slowly dries out. Check at about 4 hours, and every 30 minutes after that. Thinner slices will dry faster, and some of it may need to come off.
Once done, let the beef and venison jerky racks sit out in room temperature for a little while to cool.
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