How Do You 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. Step 1 Wash your hands and all utensils with soap and water. Step 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. Step 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. Step 4 Heat the meat to 160 degrees F, usi
