By Traeger Kitchen
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 flavor. Stick that in your back pocket.
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|1 Teaspoon||apple cider vinegar|
|1 Teaspoon||granulated garlic|
|1/2 Cup||soy sauce|
|1/2 Cup||Worcestershire sauce|
|1 Tablespoon||brown sugar|
|2 Teaspoon||freshly ground white pepper|
|1 Teaspoon||ground cloves|
|2 Teaspoon||ground cinnamon|
|2 Teaspoon||star anise|
|1 Teaspoon||ground nutmeg|
|2 Pound||venison, trimmed|
With a sharp knife, slice the venison into 1/4" inch thick slices. Trim any fat or connective tissue.
Add all ingredients besides venison to a bowl and whisk. 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 freshly ground white pepper
1 Teaspoon ground cloves
2 Teaspoon ground cinnamon
2 Teaspoon star anise
1 Teaspoon ground nutmeg
2 Pound venison, trimmed
Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Remove the venison and discard the marinade.
180 ˚F / 82 ˚C
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.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or zip top bag in refrigerator. Enjoy!
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