Venison Jerky Recipe
I wanted to put the last instruction as "Now hoard it all for yourself and don't tell anyone you made this delicious treat." But that would be unfair to the people who have not tasted this amazing treat. You remember that Beef Jerky I wrote about? It was phenomenal. This jerky has a little less pow on first contact, but has a robust taste that is subtle and addictive. I promised that I would give half of what was made to the person who kindly gifted the roast to me. But I can tell you that it was nearly impossible to divide it in half and harder still not to just eat it all. There was a lot of nibbling on this day.
Venison Jerky Recipe
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Method
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1
venison roast, at least 2 lbs.
4 tbsp.
soy sauce
4 tbsp.
Worcestershire sauce
2 tbsp.
brown sugar
¼ tsp.
garlic powder
¼ tsp.
onion powder
¼ tsp.
Bone Dust Barbecue Seasoning and Rub
Sriracha to taste
freshly ground salt and pepper
- Thaw your venison or freeze it, until it is nearly frozen, but not quite, you want the meat stiff but pliable. Slice it carefully so that you have pieces that are about ⅛-inch thick. Don’t worry if you mess up a couple of pieces, you can use them for Venison Stuffed Sweet Peppers.
- In a bowl, whisk together the soy, Worcestershire, brown sugar, garlic, onion, Bone Dust, Sriracha, salt and pepper.
- In a large zip-lock bag or non-reactive bowl, combine the marinade and the venison. If using the bag, make sure that all slices of meat are coated and squeeze out as much air as possible. Refrigerate until needed.
- Prepare your smoker when the venison has marinated for at least 24 hours. You want it to be about 200°F for this.
- When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes.
- Flip the venison over at the half-way point and smoke for another 5 to 15 minutes, or until it has become dehydrated and stiff.
I have some pretty awesome friends! Some give us presents of meat like venison, others are amazingly creative, they did the photography for this week's adventure in grilling and also let us smoke at their place... and by smoke, I mean MEAT. This weekend was fantastic. We used the Apollo® to smoke up some pretty delicious things. One such was some Venison Jerky from a roast that we were gifted. I marinated it for 24 hours immediately after slicing and then smoked it for a scant 30 minutes to create something ridiculously addictive.
Slice the venison
Smoke at 200°F for 30 minutes
Remember to share
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Really this is a Ted Reader signature seasoning. If you’re really lucky and see him live at a show like the Cottage Life show, then you can go to his booth and buy some. BUT when you run out and need more, here is the recipe to make it yourself.
Slice the venison
Smoke at 200°F for 30 minutes
Remember to share