I'm sure someone here has to have done this. I am going to make some ground venison jerky sometime soon (hopefully in the next few weeks). Who has used a smoker for at least part of this? I was thinking get it mostly done (80% or so?) in the dehydrator, then throw it on the smoker the rest of the way to add flavor. Thoughts?
Smoking ground venison jerky
- Thread starter Creamer
- Start date
For the best smoke flavor. I would start out on the smoker then finish in dehydrator if you want. I know several have done it completely on the smoker.
Completely on a pellet grill. We have done ground venison, ground beef a and sliced venison now. All fantastic! I even went to rural king for more grates. Cut some boards and added more space inside the grill. 200* for 2-2.5 hours.
Actually, that was the cut meat. I don't remember the time on the ground. Might want to check the pellet grill thread. I think I posted times in that.
