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 flavor. Stick that in your back pocket.
Prep Time
8 Hours
Cook Time
4 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
| 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 | freshly ground white pepper |
| 1 Teaspoon | ground cloves |
| 2 Teaspoon | ground cinnamon |
| 2 Teaspoon | star anise |
| 1 Teaspoon | ground nutmeg |
| 2 Pound | venison, trimmed |
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 besides venison to a bowl and whisk. Add venison slices and mix to combine.
3
Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.
4
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Remove the venison and discard the marinade.
180 ˚F / 82 ˚C
00:15
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.
05:00
7
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or zip top bag in refrigerator. Enjoy!
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