We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Spicy Venison Jerky

20

5

Cherry

Take your wild game and turn it into wildly satisfying jerky. Thin sliced venison is marinated for richer flavor and seasoned with red pepper flakes, cayenne, and habanero for a spicy kick.

6

Activating this element will cause content on the page to be updated.

:

main

  • 2 Pound venison, trimmed

  • 1 Teaspoon apple cider vinegar

  • 1/2 Teaspoon onion powder

  • 1 Teaspoon garlic powder

  • 1 Teaspoon Kosher salt

  • 1/2 Cup soy sauce

  • 1/2 Cup Worcestershire sauce

  • 1 Tablespoon Brown sugar

  • 2 Teaspoon Freshly ground black pepper

  • 1 Teaspoon paprika

  • 2 Teaspoon cayenne pepper

  • 2 Teaspoon red pepper flakes

  • 2 Whole habanero peppers, minced

  • 1

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

    • 2 Pound venison, trimmed

  • 2

    In a large bowl, whisk together the apple cider vinegar, onion powder, garlic powder, salt, soy sauce, Worcestershire sauce, brown sugar, black pepper, paprika, cayenne, red pepper flakes, and habanero peppers. Add the sliced venison and toss to coat well.

    • 1 Teaspoon apple cider vinegar

    • 1/2 Teaspoon onion powder

    • 1 Teaspoon garlic powder

    • 1 Teaspoon Kosher salt

    • 1/2 Cup soy sauce

    • 1/2 Cup Worcestershire sauce

    • 1 Tablespoon Brown sugar

    • 2 Teaspoon Freshly ground black pepper

    • 1 Teaspoon paprika

    • 2 Teaspoon cayenne pepper

    • 2 Teaspoon red pepper flakes

    • 2 Whole habanero peppers, minced

  • 3

    Transfer the venison and its marinade to a large resealable bag and seal, removing as much air as possible. Marinate in the refrigerator overnight.
  • 4

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 5

    Remove the venison from the bag, discarding the marinade.
  • 6

    Arrange the meat in a single layer directly on the grill grates. For extra-spicy jerky, sprinkle with more cayenne pepper, red pepper flakes, and black pepper. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 4-5 hours.
  • 7

    Remove the jerky from the grill. Transfer to a wire rack and let cool for 1 hour. Store in an airtight container or resealable bag in the refrigerator. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.