How to Make Deer Jerky in a Smoker

When making deer jerky, raw deer meat must be heated to 160 degrees F, prior to dehydration, to kill any bacteria. This can be done by roasting or steaming. According to the United States Department of Agriculture, heating the venison after dehydration is not safe, as the dehydration process will make the bacteria heat-resistant, and bacteria may not die if the deer meat is heated after dehydration.

Things You'll Need

• Smoker
• Venison meat
• Marinade
• Pan (to marinade in)
• Charcoal
• Lighter
• Lighter fluid

Instructions

1. Wash your hands and all utensils with soap and water.

2. Freeze the meat to make it easier to slice. The meat should not be solidly frozen, just firm. The deer meat can be cut with or against the grain, depending on preference. It will be more visually appealing cut with the grain, yet will be less chewy if cut against the grain. Trim off any fat.

3. Marinade the slices overnight in the refrigerator. There are a variety of marinade recipes to choose from. Jerky marinated with a dry rub, as opposed to a liquid, will dehydrate quicker.

4. Heat the meat to 160 degrees F, using a food thermometer to gauge the temperature. This can be done in the oven or by steaming.

5. Place the coals in the smoker's firebox and soak with lighter fluid and light. Following the smoker manufacturer's instructions, adjust the smoker so that the temperature is around 150 degrees F. Add a few smoker wood chips, that have been soaked in water, to the charcoals to give it the smoky flavor.

6. Lay the strips out on the grills, do not overlap strips. Keep the heat around 150 degrees F. It should take over four hours for the deer jerky to dehydrate.

7. Test the jerky to see if it is done. It should bend easily. If it breaks, you have left it in the smoker too long.

Tips & Warnings

• Periodically add coal to maintain the heat.

• Do not reuse marinade.

Resources

• United States Department of Agriculture
• Venison jerky recipes