Steps

• Step 1

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

  Ingredients

  • 2 Pound venison, trimmed

• Step 2

  In a large bowl, whisk together the apple cider vinegar, onion powder, garlic powder, salt, soy sauce, Worcestershire sauce, brown sugar, black pepper, paprika, cayenne, red pepper flakes, and habanero peppers. Add the sliced venison and toss to coat well.

  Ingredients

  • 1 Teaspoon apple cider vinegar

  • 1/2 Teaspoon onion powder

  • 1 Teaspoon garlic powder

  • 1 Teaspoon kosher salt

  • 1/2 Cup soy sauce

  • 1/2 Cup Worcestershire sauce

  • 1 Tablespoon brown sugar

  • 2 Teaspoon freshly ground black pepper, plus more to taste

  • 1 Teaspoon paprika

  • 2 Teaspoon cayenne pepper, plus more to taste

  • 2 Teaspoon red pepper flakes, plus more to taste

  • 2  habanero peppers, minced

• Step 3

  Transfer the venison and its marinade to a large resealable bag and seal, removing as much air as possible. Marinate in the refrigerator overnight.

• Step 4

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

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove the venison from the bag, discarding the marinade.

• Step 6

  Arrange the meat in a single layer directly on the grill grates. For extra-spicy jerky, sprinkle with more cayenne pepper, red pepper flakes, and black pepper. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 4-5 hours.

  04:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  Remove the jerky from the grill. Transfer to a wire rack and let cool for 1 hour. Store in an airtight container or resealable bag in the refrigerator. Enjoy!