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.

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.

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.

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.