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Smoked Venison Holiday Jerky

Smoked Venison Holiday Jerky

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 time flavor. Stick that in your back pocket.

Prep Time

20 Min

Cook Time

4 Hr

Pellets

Pecan

Ingredients

This recipe serves:

6

Units of Measurement:
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

Steps

  • 1

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

  • 2

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

  • 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 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F / 74 ˚C

    Super Smoke

  • 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.

    165 ˚F / 74 ˚C

    05:00

    Super Smoke

  • 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!

My Notes


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