Smoked Spicy Venison Jerky

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 2 Pound venison, trimmed

• 2

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

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  Ingredients

  • 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

• 3

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

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• 4

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.

  

  Grill: 180 ˚F

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• 5

  Remove the venison from the marinade and discard marinade.

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• 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.

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• 7

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

  

  Grill: 180 ˚F

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• 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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