recipe is what we have been making for years using 2 little chief electric
smokers. We clean
out the freezer before the new season. All of the meat from last years
deer is made into jerky. Thaw out in refrig.
Lay the meat on racks. Try
to make sure they are all the same thickest on each rack. Put the thicker
ones on the bottom. The thin pieces on top.
Below is more information and my
meat for a month before jerky is made insures that it will be free from live
parasites which are sometimes found in game meat.
A few tips from my experience making jerky using these recipes:
Soy sauce has a strong flavor, I only use half of what they are asking for. Liquid smoke is also strong, only use if cooking in oven.
Simple is sometimes better! Try our simple recipe w/ 1 batch. Cooking time is the key!
Again, Most important is the cooking time. I have ruined a lot of batches because of over cooking, the jerky was brittle.
The little chief smoker has a very slow cooking time with great results. The brinkman electric water smoker produces a lot of heat. You really have to watch the times. I use the brinkman for sausage only. You can easily over cook jerky. The smoke flavor is sometimes very strong,
Write down your cooking times and keep track of them for future batches. Remember the outdoor temps will also effect times. I do most of my jerky during the winter months.
Good luck and enjoy.
Below is a list of great Jerky links I have collected.
Jerky Recipes - Search 100s of Free Beef Jerky Recipes and Find The Best Beef Jerky Recipe For You. Search Jerky Recipes by: meat type, flavor, and cooking method.
Game Meat Recipes
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