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Smoked Spicy Venison Jerky

Prep Time

20 Minutes

Cook Time

5 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

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 black pepper

  • 1 Teaspoon paprika

  • 2 Teaspoon cayenne pepper

  • 2 Teaspoon red pepper flakes

  • 2 habanero peppers, minced

Steps

  • 1

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

    Ingredients

    • 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.

    Ingredients

    • 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 black pepper

    • 1 Teaspoon paprika

    • 2 Teaspoon cayenne pepper

    • 2 Teaspoon red pepper flakes

    • 2 habanero peppers, minced

  • 3

    Transfer contents of 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 180℉ and preheat with the lid closed for 15 minutes.

    Grill180 ˚F

  • 5

    Remove the venison from the marinade and discard 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!

    Grill180 ˚F

Cooking Notes

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