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With a sharp knife, slice the venison into 1/4-inch thick slices. Trim any fat or connective tissue.
Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine. Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the venison from the marinade; discard marinade.
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.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an air tight container or zip top bag in refrigerator. Enjoy!
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