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Smoked Venison Holiday Jerky

20

4

Pecan

Sweet, salty and snack-worthy. Thin venison slices are given a bath in a sweet and salty marinade and smoked over our classic Big Game hardwood for some big time flavor. Stick that in your back pocket.

6

:

main

  • 2 Pound venison

  • 1 Teaspoon apple cider vinegar

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon Salt

  • 1/2 Cup soy sauce

  • 1/2 Cup Worcestershire sauce

  • 1 Tablespoon Brown sugar

  • 2 Teaspoon white pepper

  • 1 Teaspoon ground cloves

  • 2 Teaspoon ground cinnamon

  • 2 Teaspoon star anise

  • 1 Teaspoon ground nutmeg

  • 1

    With a sharp knife, slice venison into 1/4 inch thick slices. Trim any fat or connective tissue.

    • 2 Pound venison

  • 2

    Add all ingredients except venison to a bowl and whisk. Then add venison slices and mix to combine.

    • 1 Teaspoon apple cider vinegar

    • 1 Teaspoon granulated garlic

    • 1 Teaspoon Salt

    • 1/2 Cup soy sauce

    • 1/2 Cup Worcestershire sauce

    • 1 Tablespoon Brown sugar

    • 2 Teaspoon white pepper

    • 1 Teaspoon ground cloves

    • 2 Teaspoon ground cinnamon

    • 2 Teaspoon star anise

    • 1 Teaspoon ground nutmeg

  • 3

    Transfer contents of the bowl to a large resealable bag and seal, removing as much air as possible. Place in fridge to marinate overnight.

  • 4

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 165 ˚F

  • 5

    Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.

  • 6

    Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.

  • 7

    Remove from Traeger and transfer to a cooling rack. Allow to cool for 1 hour. Store in an air tight container or resealable bag in refrigerator. Enjoy!

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