Skip to Main Content
Smoked Venison Holiday Jerky

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 Hr

Cook Time

4 Hr

Pellets

Big Game Blend

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurment:
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!

My Notes

In order to add notes for this recipe, you must log in or create an account.