Hey there, fellow jerky enthusiasts! Today, we’re diving headfirst into the world of deliciousness with my all-time favorite snack: Smoked Venison Jerky Recipe! Now, I must admit, there’s nothing quite like the satisfaction of sinking your teeth into some homemade, flavorful jerky. So, grab your pellet grill, sharpen your knives, and let’s get this meaty party started!
How to make smoked venison jerky
Step 1: Gather your ingredients and gear. You’ll need some lean and mean venison meat, your choice of wood pellets (we’ll get to that later!), and a killer marinade (also coming up!). Oh, and don’t forget your pellet grill – it’s the real MVP in this jerky-making journey!
Step 2: Prep that venison! Now, you want to pick the right cut of venison for the job. You know what they say, “Choose wisely, my friend!” A nice, lean cut like the hindquarters works like a charm. Trim off any excess fat or silver skin – we want pure meaty goodness here!
Step 3: Time to marinade! This is where the magic happens. Whip up a marinade that’ll blow your taste buds away. Get creative, people! Soy sauce, Worcestershire sauce, garlic, onion powder, a dash of liquid smoke, and some secret spices (shh, don’t tell anyone) make for an explosive combo!
Step 4: Marinate that venison like it’s going out of style! Let it soak up all those delightful flavors for at least 12 hours, or even better, overnight. Patience is a virtue, my friends, but trust me, it’s worth the wait.
Step 5: Let the smoking begin! Fire up your pellet grill and set it to about 160-180°F (or around 71-82°C for my British buddies). Toss in your wood pellets (we’ll discuss those in a sec), and once it’s all smoking hot, it’s showtime!
Step 6: Time to smoke that marinated goodness. Lay out the venison strips on the grill grates, and let the magic unfold. The low and slow smoke will transform that meat into jerky perfection!
Step 7: Patience is key here too. Depending on the thickness of your slices, it might take anywhere from 4 to 6 hours to reach jerky nirvana. Keep an eye on it, and when it’s dried and chewy but not brittle, it’s good to go!
What wood pellets to use
Ah, the burning question! When it comes to picking wood pellets, it’s like assembling your dream team. Hickory brings the bold flavor, while cherry adds a touch of sweetness. Mesquite is for the daring souls who crave a strong punch, and applewood offers a fruity and mild experience. Mix and match or go all-in with one type – the choice is yours!
What cut of venison to use
Alright, folks, this is where you can get creative. While the hindquarters are a popular choice for their lean meat, the eye of round, bottom round, and even the sirloin can also be jerky superstars! Choose a cut that tickles your fancy and get slicing!
What marinade to use
Ah, the marinade – the secret weapon of all jerky-making gurus! As a seasoned jerky enthusiast, I’ll spill the beans on my favorite concoction: soy sauce for the saltiness, Worcestershire sauce for that tangy kick, garlic and onion powder for some aromatic charm, and don’t forget a splash of liquid smoke for that smoky goodness! Now, if you’re feeling adventurous, throw in some brown sugar, honey, or hot sauce for that extra oomph! Trust me, your taste buds will thank you.
How to slice the jerky
Now, slicing is an art form in itself. You want to go against the grain, folks, so those jerky strips are tender and easy to chew. Sharpen your knives and cut them about 1/8 to 1/4 inch thick – depending on your preference, you can go thin and crispy or chunky and chewy!
So, there you have it, my jerky-loving amigos! A smokin’ guide to crafting the most delectable Smoked Venison Jerky you’ll ever feast on. Get ready to be crowned the Jerky King or Queen among your friends and family!
Overall, making smoked venison jerky can be a delightful adventure. It may take some trial and error to find the perfect blend of flavors and smoking time, but that’s half the fun! Once you get the hang of it, you’ll be jerky-making like a pro!
Finally, I want to thank y’all for joining me on this jerky journey. Remember, the best part of making this mouthwatering snack is sharing it with loved ones and seeing their faces light up with joy! As they say, “The jerky that’s shared is the jerky that’s enjoyed!”
And here’s a cute catchphrase to leave you with: “Keep it smokin’ and keep it jerkylicious!” Until next time, my fellow flavor fanatics! Happy jerky-making!
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Smoked Venison Jerky Recipe
Elevate your snacking game with our irresistible smoked venison jerky recipe. The perfect blend of smoky, tender, and delicious flavors awaits you.
Ingredients
- 2 pounds approx. 900g of lean venison (hindquarters, eye of round, bottom round, or sirloin), thinly sliced against the grain
- 1 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 teaspoon hot sauce optional, adjust to your spice preference
- 1 teaspoon liquid smoke
- Wood pellets of your choice hickory, cherry, mesquite, applewood, etc.
Instructions
Marinating the Venison Jerky
- In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, ground black pepper, hot sauce (if using), and liquid smoke. Mix everything together until the sugar is dissolved and you have a tasty marinade.
- Take your thinly sliced venison and add it to the marinade. Make sure each slice is well coated in the flavorful goodness. Time to get your hands dirty and give that meat some love!
- Transfer the marinated venison into ziplock bags or airtight containers. Seal them up tight and pop them in the fridge. Let those flavors mingle and work their magic for at least 12 hours, or better yet, let it marinate overnight. Patience, my friends, patience!
Smoking the Venison Jerky
- Now comes the fun part - smoking time! Fire up your pellet grill and set the temperature to about 160-180°F (around 71-82°C). The low and slow approach is the key to achieving that tender, smoky goodness.
- While the grill is getting hot, take the marinated venison out of the fridge and let it come to room temperature. Trust me, your jerky will thank you for it!
- Load up your pellet grill with the wood pellets of your choice. The type of wood you choose will influence the final flavor, so pick wisely!
- Lay out the venison strips on the grill grates or jerky racks. Make sure they are evenly spaced and not touching each other for even smoking.
- Close the lid and let the smoking magic happen. Resist the urge to peek too often - we want to keep that heat and smoke locked in!
- Depending on the thickness of your slices, it will take anywhere from 4 to 6 hours to reach jerky perfection. Use a food thermometer to check for doneness - the internal temperature should be around 160°F (71°C).
Enjoying the Fruits of Your Labor
- Once your venison jerky is done smoking, take it off the grill and let it cool down for a bit. The aroma alone might make you want to devour it right away, but a little patience goes a long way!
- Once cooled, it's time to indulge! Store any leftovers in an airtight container, but let's be real - this jerky is so tasty; it's doubtful you'll have much left!