Properly smoked jerky can be kept indefinitely if it's stored in an airtight container.
For many hunters, smoked deer jerky is one of the rewards of the annual deer hunt. Smoking deer jerky requires a smoker of some type, because it cannot be made in an indoor oven. Properly smoked jerky can be kept indefinitely if it's stored in an airtight container. The color of jerky can range from brown to black depending on how much myoglobin, which is natural color, is in the meat.
Instructions
1. Combine the salt, sugar and your choice of spices in a glass or stainless-steel bowl.
2. Add the soy or Worcestershire sauce and stir to blend thoroughly.
3. Slice the deer meat with the grain into thin slices. Remove any fat and connecting tissue.
4. Add the meat to the spice mixture. Coat all pieces evenly and let it marinade in the refrigerator overnight.
5. Prepare your smoker by bringing the temperature up to 170 degrees.
6. Soak the hardwood pieces in water while you wait for the smoker to reach the appropriate temperature.
7. Remove the hardwood pieces from the water and shake off any excess moisture. Lay these pieces on the coals. If you are using an electric smoker, put the pieces in the tray provided.
8. Drain the sliced meat to remove the excess moisture. Lay the pieces in a single layer on the rack of the smoker.
9. Dry the meat for six to eight hours until it has reached the desired consistency. Jerky should be dry to the touch and slightly flexible. Add presoaked hardwood as needed to maintain the excess smoke.
Tags: airtight container, deer jerky, excess moisture, hardwood pieces, indefinitely stored
