Smoked Spicy Venison Jerky
By Traeger Kitchen
Take your wild game and turn it into wildly satisfying jerky. Thin sliced venison marinated in some rich flavor and seasoned with red pepper flakes, cayenne and habanero for some lingering spice.
Prep Time
20 Minutes
Cook Time
5 Hours
Pellets
Big Game Blend
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Pound | venison, trimmed |
| 1 Teaspoon | apple cider vinegar |
| 1/2 Teaspoon | onion powder |
| 1 Teaspoon | granulated garlic |
| 1 Teaspoon | 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 |
Step
1
With a sharp knife, slice the venison into 1/4 inch thick slices. Trim any fat or connective tissue.
2
Add all ingredients except venison to a bowl and whisk. 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 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
5
Remove the venison from the marinade and discard marinade.
6
Arrange the meat in a single layer directly on the grill grate. For extra spicy jerky, sprinkle with more cayenne pepper, red pepper flakes and black pepper.
7
Smoke for 4 to 5 hours or until the jerky is dry but still chewy and somewhat pliant when you bend it.
180 ˚F / 82 ˚C
05:00
8
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or resealable bag in refrigerator. Enjoy!
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