Steps

• Step 1

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

  Ingredients

  • 2 Pound venison

• Step 2

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

  Ingredients

  • 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

• Step 3

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

• Step 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

• Step 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.

• Step 6

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

  05:00

  165 ˚F / 74 ˚C

  Super Smoke

• Step 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!