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Smoked Spicy Venison Jerky

Difficulty 3/5
|
Prep time 20 mins

Cook time 5 hrs
|
Serves 6-8

Hardwood Big Game Blend

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.

Ingredients

2 lb venison, trimmed

1 tsp apple cider vinegar

1/2 tsp onion powder

1 tsp granulated garlic

1 tsp salt

1/2 cup soy sauce

1/2 CUP Worcestershire sauce

1 Tbsp brown sugar

2 tsp black pepper

1 tsp paprika

2 tsp cayenne pepper

2 tsp red pepper flakes

2 Habanero peppers, minced

Preparation

With a sharp knife, slice the venison into 1/4” 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, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Remove the venison from the marinade and 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 airtight container or zip top bag in refrigerator. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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