Steps

• Step 1

  In a medium bowl, combine the soy sauce, mirin, sugar, ginger, garlic, onion powder, and pepper.

  Ingredients

  • 1/2 Cup soy sauce

  • 1/4 Cup mirin

  • 2 Tablespoon sugar

  • 3  1/4-inch-thick rounds of fresh ginger

  • 1 Clove garlic, crushed

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon freshly ground black pepper

• Step 2

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

  Ingredients

  • 2 Pound venison, trimmed

• Step 3

  Place the meat slices in a large resealable plastic bag. Pour the marinade over the venison and massage the bag so that all of the slices are evenly coated with the marinade. Seal the bag and refrigerate for at least 3 hours, or overnight.

• Step 4

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove the venison from the marinade and discard the marinade. Dry the meat slices between paper towels.

• Step 6

  Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 3 hours, or until the jerky is dry, but still chewy and somewhat pliant when bent.

  03:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  While still warm, transfer the jerky to a resealable plastic bag, leaving the top open. Let the jerky rest for an hour at room temperature.

• Step 8

  Squeeze any air from the bag and seal. The jerky will keep in the refrigerator for several weeks. Enjoy!