Little Help!

[Reed Creek]

I just got an electric smoker for my birthday and am in need of a recipe for venison jerky for an electric smoker. Any help would be greatly appreciated! Thx!

[Matthew Bolton]

Pretty much any recipe for jerky can be used on a smoker however this one is my all time favorite. Forgive me for not being exact with it because it is all out of memory      

Get you some strips of venison maybe a pound or two cut 1/2 inch wide or so.

Put them in a big metal bowl and cover them with enough soy sauce to get them covered good (again I apologize for generalizing this whole thing.)

To that add garlic, a few dashes of hot sauce, and a dash or two of liquid smoke then mix it all up good and make sure all of the meat is covered.

Let this mix sit covered in the fridge overnight.

Get your smoker or even your oven to 180 degrees and pop them in for 8 hours give or take. I always like to check on them around the 7 hour mark for a progress report.

Side note: I like using hickory wood for them smoke simply because it's what seems to be at the house.

I still haven't played with this using ground meat but I'm working on it.

[Michigan Mark]

The best over the years I found was in Traditional Bowhunter a lot of years ago as follows. About 2 lbs. of venison strips (when cleaning your deer put some of the bigger pieces of the cleaned free of silver skin and tallow, hams in the freezer and when firm but not froze then you can make thin slices of meat).
1 Cup Dark Beer (Becks Dark ads a good flavor, my preference).
1 Tablespoon lemon juice (freshly squeezed).
1 Tablespoon Soy sauce.
1 Tablespoon Worcestershire sauce.
 1/2 to 1 teaspoon salt as dictated by your blood pressure and taste.
1/2 to 1 teaspoon coarse ground black pepper.
1 clove fresh minced garlic.
Marinate at least 1 hour. I place meat in large bowl covering all meat and cover with plastic wrap in fridge over night. If you cut your meat thin you will not have to dry as long. Smoke meat strips (I use apple wood and a little cherry for a milder smoke flavor you can use the hickory if you like strong smokiness). The temperature outside and in smoker dictates the time to smoke/dry. You do not want saw dust.