Traeger Venison Jerky

You ever had one of those days where you’re just staring at a freezer full of venison, thinking, “What am I gonna do with all this?” Yeah, me too. Last fall, my buddy Joe bagged a buck and was generous enough to share the spoils. Now, I’ve made my fair share of chili and stews, but there’s something about the idea of jerky that just makes my heart sing. So, I figured it was high time I dust off the ol’ Traeger and get to work on some smoked venison jerky.

How to Make Smoked Venison Jerky on a Traeger (Quick and Dirty)

Alright, enough chit-chat. Let’s get down to business. Making venison jerky on a Traeger is surprisingly straightforward if you’ve got a bit of patience and the right tools. Here’s the skinny:

1. Slice it Thin, Slice it Right: You want to start with some good, lean cuts of venison. I usually go for the hindquarter or backstrap. Get that meat nice and cold—almost frozen—before slicing it. This makes it easier to cut super-thin strips, about ¼ inch thick. Any thicker, and you’re veering into steak territory.
2. Marinate Like You Mean It: Here’s where you can really get creative. My go-to is a mix of soy sauce, Worcestershire sauce, a bit of brown sugar, garlic powder, onion powder, and a hefty pinch of black pepper. Sometimes, I throw in some red pepper flakes for a kick. Let that venison soak up all those flavors for at least 12 hours, but 24 is better. Patience is a virtue, folks.
3. Prep the Traeger: While that meat’s getting all juicy, fire up your Traeger. I like to set mine to about 165°F. Now, here’s the trick: use hickory or mesquite pellets for that rich, smoky flavor. Apple or cherry can work too if you want something a little sweeter, but hickory is where it’s at for that classic jerky vibe.
4. Lay It Out: Once your venison is ready, lay it out on the grill grates, making sure the pieces don’t overlap. You want them to dry evenly.
5. Smoke ‘Em Slow: Now, this is where the magic happens. Let that venison smoke for about 4 to 5 hours. Keep an eye on it, though—every Traeger is a little different. The jerky’s done when it bends and cracks, but doesn’t break. You know what I’m talking about.

The Great Pellet Debate: Which Wood to Choose?

Ah, the age-old question: “Which pellets should I use?” I’ve been down that rabbit hole more times than I care to admit. For venison jerky, you really can’t go wrong with hickory. It’s got that bold, smoky flavor that just screams “jerky.”

But hey, if you’re feeling adventurous, try mixing hickory with a bit of applewood. The sweet undertones from the apple can balance out the strong gamey taste of the venison. Mesquite is another solid choice, especially if you’re looking for something with a bit more bite. Whatever you do, though, avoid softwoods like pine—they’ll ruin your jerky faster than you can say “rookie mistake.”

Additional Tips from the Trenches

Now that you’re armed with the basics, let me hit you with a few pro tips I’ve picked up along the way:

• Don’t Overload the Grill: It might be tempting to cram as much meat as possible onto the grill, but resist the urge. Give each piece some breathing room, or you’ll end up with unevenly cooked jerky.
• Rotate the Racks: If your Traeger has multiple racks, rotate them halfway through the smoking process. This helps ensure all your jerky cooks evenly. Nobody likes playing favorites with their meat.
• Keep the Lid Closed: I know it’s tempting to keep checking on your precious jerky, but resist the urge. Every time you open that lid, you’re letting out the smoke, and the smoke is where all the flavor’s at. So just let it do its thing.

What to Serve with Venison Jerky?

Alright, you’ve got your jerky—now what? I’m all about balance, so I usually serve my venison jerky with a side of something light and refreshing, like a crisp apple or some fresh veggies. The sweetness of the apple pairs perfectly with the smoky, savory jerky.

But let’s be honest here. Jerky is a snack that’s best enjoyed on its own, preferably with a cold beer in hand. I’ve been known to bring a bag along on hikes, road trips, or just keep it around for those late-night cravings. It’s basically the snack of champions.

Leftovers? Yeah, Right.

If you somehow find yourself with leftover venison jerky, first of all, congrats on your self-control. That’s impressive. But more realistically, if you do have leftovers, you can store them in an airtight container at room temp for up to a week. For longer storage, throw them in the fridge, or even the freezer if you want to keep them for a few months.

But here’s the thing—venison jerky makes a killer ingredient in other dishes too. Toss some into a salad for a protein boost, or chop it up and add it to a pot of chili for some extra flavor. Heck, I’ve even crumbled it over a baked potato. The possibilities are endless, my friend.

There’s something downright satisfying about making your own jerky, especially when you’re working with a gamey meat like venison. It’s a bit of a labor of love, but man, the payoff is worth it. So next time you’ve got a freezer full of venison and a hankering for a snack, dust off that Traeger and get to work. Your taste buds will thank you, and so will your buddies when they get a whiff of what you’re cooking.

Traeger Venison Jerky

Print Recipe

"Unlock the secrets to perfect venison jerky on your Traeger. Smoky, tender, and packed with flavor—this recipe will be your new favorite snack!"

Course Snack

Prep Time 1 hour hr

Marinating 12 hours hrs

Servings 8

Ingredients

For the Jerky:

• 2 pounds venison backstrap or hindquarter
• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes optional, for a bit of heat
• ½ teaspoon smoked paprika
• ¼ teaspoon liquid smoke optional, for extra smokiness

For the Marinade (Optional Variation):

• ¼ cup apple cider vinegar
• ¼ cup maple syrup or honey
• 2 tablespoons Dijon mustard
• 1 tablespoon hot sauce for extra spice

Instructions

Preparing the Venison

• Begin by placing the venison in the freezer for about 30 minutes. This will make slicing easier.
• Using a sharp knife, slice the venison into thin strips, about ¼ inch thick. Aim for uniform thickness so the jerky cooks evenly. Slicing against the grain will give a more tender bite, while slicing with the grain will result in chewier jerky.
• Pat the venison slices dry with paper towels to remove any excess moisture. This helps the marinade to adhere better.

Marinating the Venison

• In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, smoked paprika, and liquid smoke. Whisk until all the ingredients are well blended.
• Add the venison slices to the bowl, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap or transfer the venison and marinade to ziplock bags. Refrigerate for 12-24 hours. The longer it marinates, the deeper the flavor.
• For a slightly tangier, sweeter jerky, mix apple cider vinegar, maple syrup (or honey), Dijon mustard, and hot sauce with the original marinade. This adds an extra layer of complexity to the flavor profile.

Smoking the Venison Jerky

• Set your Traeger grill to 165°F. If your model doesn’t go that low, set it to the lowest setting possible. Use hickory, mesquite, or a blend of hickory and applewood pellets for the best flavor.
• Remove the venison from the marinade and pat dry with paper towels. This step is crucial to ensure the jerky doesn’t end up too wet. Discard the marinade.
• Lay the venison strips on the wire rack, ensuring they don’t overlap. This allows the smoke to circulate evenly around each piece. If using multiple racks, remember to rotate them halfway through the smoking process.
• Smoke the venison at 165°F for 4-5 hours. Start checking the jerky around the 4-hour mark. The jerky is ready when it bends and cracks but doesn’t break completely.

Finishing and Storing the Jerky

• Once the jerky is done, remove it from the Traeger and let it cool to room temperature. This allows the jerky to firm up a bit more. Store it in an airtight container at room temperature for up to a week, in the fridge for up to a month, or in the freezer for several months.