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
Activating this element will cause content on the page to be updated.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!
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