Small Batch Smoked Homemade Deer Jerky Recipe
This is the best small batch smoked homemade deer jerky recipe and easy to make if you have a small deer roast and a smoker. There’s nothing quite like biting into a soft, chewy slice of deer jerky you made yourself at home.
Servings: 4 servings
Ingredients
- 2 pounds deer roast
- ⅓ cup liquid aminos
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons water
- 1 Tablespoon onion powder
- 1 Tablespoon black pepper
Instructions
- In a large mixing bowl, make the deer jerky marinade by whisking together the liquid aminos, Worcestershire, onion powder, and black pepper.
- On a cutting board, use a sharp knife to cut the deer roast against the grain into ¼-inch slices.
- Add slices of deer roast to the marinade and toss to coat. Cover bowl with a lid or plastic wrap and refrigerate for 8 to 12 hours or overnight.
- Preheat smoker to 180 degrees F.
- Place meat slices on a mesh cooling rack.
- Smoke the deer jerky for about 3 hours or until meat is dry but still pliable. Start checking on the jerky after 2 hours, then every 20 minutes after that. Store at room temperature or in the refrigerator in an airtight container for a couple of weeks or freeze for longer storage until ready to eat.
