How to Make Delicious Deer Jerky in a Smoker: Easy Recipe Revealed

How to Make Deer Jerky in a Smoker

Deer jerky is a popular and delicious snack that can be enjoyed by hunters and non-hunters alike. Making deer jerky at home in a smoker is not only cost-effective but also allows you to customize the flavors to your liking.

Step 1: Preparing the Deer Meat

Start by selecting a lean cut of deer meat, such as the hind quarter or backstrap. Trim off any excess fat, as it can become rancid during the smoking process.

Cut the meat into thin strips, about 1/4 inch thick and 1 inch wide. This will help the jerky to cook evenly.

Step 2: Marinating the Meat

Marinating the deer meat will not only add flavor but also help to tenderize it. You can use a store-bought marinade or make your own using a combination of soy sauce, Worcestershire sauce, brown sugar, garlic powder, and black pepper.

Place the meat strips in a resealable plastic bag or a glass dish and pour the marinade over them. Make sure that all the pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for maximum flavor.

Step 3: Preparing the Smoker

While the meat is marinating, you can prepare your smoker. Set the temperature to around 160°F to 180°F (71°C to 82°C). Soak wood chips in water for about 30 minutes and then drain them.

Fill the smoker’s water pan with water and add the soaked wood chips to the smoker box or directly on the heat source if your smoker doesn’t have a box.

Step 4: Smoking the Deer Jerky

Once the smoker is ready, remove the marinated meat from the refrigerator and pat it dry with paper towels. Arrange the meat strips on the smoker racks, making sure they are not touching each other.

Place the racks in the smoker, close the door, and let the jerky smoke for about 4 to 6 hours. Rotate the racks halfway through the smoking process for even cooking.

Check the jerky for doneness by bending it slightly. It should be firm and crack when bent, but not break. Keep in mind that the jerky will continue to dry as it cools, so don’t overcook it.

Step 5: Storing the Deer Jerky

Once the deer jerky is cooked and cooled completely, store it in an airtight container or resealable bags. Properly stored jerky can last up to 1 to 2 months.

If you want to extend the shelf life, you can vacuum-seal the jerky or store it in the freezer for up to 6 months.

Frequently Asked Questions Of How To Make Delicious Deer Jerky In A Smoker: Easy Recipe Revealed

Q: How Long Does It Take To Make Deer Jerky In A Smoker?

A: The typical cooking time for deer jerky in a smoker is around 4 to 6 hours.

Q: What Temperature Should I Smoke Deer Jerky At?

A: It is recommended to smoke deer jerky at a temperature of around 160 to 180°F for best results.

Q: What Wood Chips Are Best For Smoking Deer Jerky?

A: For smoking deer jerky, woods like hickory, mesquite, or applewood chips can add delicious flavors.

Q: Can I Marinate Deer Jerky Overnight Before Smoking?

A: Absolutely! Marinating deer jerky overnight allows the flavors to penetrate the meat and enhances its taste.


Making deer jerky in a smoker is a fun and rewarding process. By carefully following these steps, you can create mouthwatering jerky that will be a hit with family and friends. Experiment with different flavors and enjoy the perfect blend of smoky, savory goodness!

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