Ive never been able to get it right on a smoker.
I use my dehydrator. Equal parts wor. sauce/teryaki/ soy sauce, and tons of fresh black pepper. Maybe a splash of liquid smoke. Takes about 6 hours
put some honey in that teriaki/soy mix, it has antimicrobial properties + makes it taste better,imo. it is being used to treat wounds, prevent infection and promote healing. it is the only food that will never go bad, it may dry up and crystalize but not rot. also in a smoker, since with jerky the object is to dry the meat, do not add a water bowl over the coals or soak wood chips in water. I suppose you could smoke it normaly, then put it in a dehydrator to dry it out.
Ive never been able to get it right on a smoker.
Me neither. It is hard to hold my smoker under 200 degrees for a long enough time to smoke jerky correctly. I had the idea to hit the jerky with some heavy smoke for +/- 1 hour and then transfer to the dehydrator but haven't tried it yet.
OK, I gave up on the smoker that I got for Christmas. It does good on cooking meat but jerky it just can't get a low enough temp. I bought a dehydrator and had to jerk some of this venison. So far I've got one backstrap in the dehydrator one in the marinade and just cut up a shoulder and put in the marinade. Ready to eat, but first I have to mail a bag to one of my soldiers that had gone back to Kuwait on a mob. For some reason they say that I promised them some jerky some time back and don't remember that but hey they are in the some messed up country.
:saluting
This is how I do it on the smoker and its beef top round. I have not done deer on it just the dehydrator. Its propane and I set it on low, takes about 5-6 hours to get it rite. I don't smoke till its like shoe leather. I have some tricks to finish it.
