Are you looking for a delicious and satisfying snack or a unique addition to your next appetizer spread? Look no further! This venison jerky recipe, perfect for your smoker, is a fantastic way to transform lean venison into a flavorful and long-lasting treat. Homemade jerky offers unparalleled control over ingredients, ensuring a healthier and tastier alternative to store-bought options. Whether you’re an experienced outdoorsman or a kitchen novice, this recipe provides a simple, step-by-step guide to creating mouthwatering venison jerky. Let's dive in!
Ingredients:
- 2 lbs venison sirloin or round steak, thinly sliced (about 1/8 inch thick)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for added heat)
- 1 teaspoon liquid smoke (optional, for enhanced smoky flavor)
Equipment:
- Meat slicer (highly recommended for even thickness)
- Large bowl
- Ziploc bags or airtight container
- Smoker (electric, propane, or charcoal)
- Meat thermometer
Instructions:
Preparing the Venison:
- Slice the Venison: Using a meat slicer, cut the venison into thin, even strips approximately 1/8 inch thick. Consistency in thickness ensures even cooking and prevents some pieces from drying out while others remain tough. If you don't have a meat slicer, you can carefully slice it by hand, but be as consistent as possible.
- Marinate the Meat: In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and liquid smoke (if using). Add the sliced venison, ensuring all pieces are evenly coated in the marinade. Seal the mixture in a Ziploc bag or airtight container, and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to fully penetrate the meat.
Smoking the Jerky:
- Preheat Your Smoker: Preheat your smoker to 150-170°F (65-77°C). Maintaining a consistent low temperature is crucial for achieving tender jerky.
- Arrange the Jerky: Arrange the marinated venison strips in a single layer on your smoker racks, ensuring they don't overlap. Overlapping will hinder even drying and smoking.
- Smoke and Dry: Smoke the jerky for 6-8 hours, or until it reaches a dry and firm consistency. The jerky should feel slightly pliable, but not moist. Use a meat thermometer to check the internal temperature. It should read around 160°F (71°C) for optimal safety.
- Cool and Store: Once the jerky has reached the desired dryness and temperature, remove it from the smoker and let it cool completely. Store the cooled jerky in an airtight container in a cool, dry place. Proper storage will extend its shelf life considerably.
Cooking Tips for the Best Venison Jerky:
- Thin Slices are Key: Thinly sliced venison cooks faster and more evenly, resulting in tender, flavorful jerky.
- Don't Overcrowd the Smoker: Ensure adequate airflow around the jerky strips to prevent uneven cooking and promote proper drying.
- Monitor the Temperature: Consistent temperature control is essential for perfect jerky. Avoid temperature fluctuations that could result in tough or dry jerky.
- Experiment with Spices: Feel free to customize the marinade with your favorite spices and seasonings to create your own unique flavor profile.
Variations:
- Sweet and Spicy Jerky: Increase the brown sugar and add a pinch of chipotle powder for a sweet and spicy kick.
- Garlic Lover's Jerky: Add more garlic powder and a touch of fresh minced garlic to the marinade.
- Teriyaki Venison Jerky: Replace the soy sauce with teriyaki sauce for an Asian-inspired twist.
Nutritional Information (per ounce, approximate):
- Calories: 70-80
- Protein: 10-12g
- Fat: 3-5g
- Carbohydrates: 1-2g
This recipe provides a healthy and delicious way to enjoy venison. Remember to always prioritize food safety and handle your meat properly. Enjoy your homemade venison jerky!