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The best smoked venison jerky recipe

October 30, 2023
smoked venison jerky venison jerky recipe smoker

There’s nothing like a good smoked venison jerky. Everyone, no matter how they feel about wild game, can appreciate its salty charms. It’s a great snack to share or to take into the field. In this recipe we used our Pit Barrel Cooker, which is an excellent smoker and really made making this jerky easy. This is the best recipe for venison jerky in the smoker.

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Why you should be smoking venison jerky

Smoking deer jerky is a great way to make use of all the trimmings created from the butchering process. After a successful hunt and all the effort that goes into harvesting a deer, we want to make sure that we use every part to the best of our ability.

It is the right thing to do.

There are a few ways to use these trimmings and scraps: grind them into burger, cut them up into stew meat, or turn them into deer jerky.

I prefer smoked venison jerky and it’s very easy to do!

Another reason to make venison jerky is because most people enjoy it. Even extremely picky people who would never dream of eating a deer steak enjoy delicious smoked deer jerky.

It’s a great snack to share and this recipe will be irresistible to everyone around you.

But why make deer jerky in the smoker instead of the oven?

Other deer jerky marinades call for liquid smoke, which is a chemical that imparts a fake smoke flavor. While it’s possible to make decent jerky this way but it’s definitely not as good as the real thing.

The natural smoke flavor that comes from the smoker simply can not be replicated. Making venison jerky on the smoker results in the highest quality product.

The best reason is that it’s fun to get the smoker out; what else do you need?

The best smoked venison jerky recipe

The best smoked venison jerky recipe

Recipe by Hunt Kill CookCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

1.5

lbs
Prep time

1

hour 
Cooking time

2

hours 
Total time

3

hours 

Our delicious smoked venison jerky recipe. Taste the complexity of real hardwood smoke infused into tender venison.

Ingredients

  • 3-5 lbs Sliced venison (1/4″ thick)

  • Marinade:

  • 2 tsp. Garlic powder

  • 2 tsp. Onion Powder

  • 2 Tbsp. Coarse black pepper

  • 1 tsp. Prague powder #1 (sodium nitrite)

  • 1/2 cup Brown sugar

  • 1/4 cup Honey

  • 1 cup Soy Sauce

  • 1 cup Worcestershire sauce

  • 2 Tbsp. White vinegar

  • 1 tsp. Chili flakes (optional)

  • Materials

  • Wooden skewers

  • 1 gal. Ziploc bag

Directions

  • Prepare the venison by trimming all of the fat and silver skin off and then slicing the meat into roughly 1/4″ slices. The idea is to make all the pieces even with one another so that they cook evenly.
  • Place venison slices into a 1 gallon Ziploc bag.
  • Add all of the marinade ingredients into a large mixing bowl and whisk together.
  • Pour marinade over the venison in the Ziploc bag. Shake the bag and make sure that all the meat is covered. Squeeze the air out of the bag, seal, and place in the fridge for 8-24 hours.
  • After the meat is finished marinating, light your smoker. Any hardwood is good for jerky, we use whatever is on hand. Oak or hickory is fine.
  • Take the marinated venison out of the fridge and begin to work the slices onto the skewers with about an inch between each slice.
  • Place the meat slices in the smoker. Be sure that the pieces are not touching and that there is enough room for airflow.
  • The cook time really depends on your smoker. Ours takes 2 hours at 160 degrees. Be sure to check the smoker at least every hour.
  • To determine doneness, take a piece off the smoker and check the texture and consistency. It should be firm to the touch and slightly flexible. It should bend but not break.
  • Remove the jerky from the smoker and enjoy!

Recipe Video

Key products that were used in this recipe:

Last updated on May 5, 2024