Venison Jerky Made on the Quick
Slice up the venison. I suggest using a meat slicer to ensure that your venison is uniform in thickness. This will help the meat cook evenly so you don’t end up with pieces that are too dry or too moist. I always like to slice the meat while it is still a little frozen, this makes slicing quick and easy!
Whisk all of the ingredients together, and pour into a zip lock bag with the sliced venison.
Once you have the ingredients and the sliced venison in the bag, shake the bag and put it in the refrigerator to marinade overnight.
Remove the venison from the marinade and dry the slices by placing them between paper towels. Then arrange in a single layer on the grill grate.
Allow the venison to smoke for about 4-6 hours or until the jerky is dry but still chewy – length of time will depend on the thickness of your slices. Remove from the grill and enjoy! For longer storage place the jerky in a plastic bag and squeeze any air from the bag and refrigerate.
Side note: I used Big Game pellets when smoking the venison
Nikki Boxler is a small town girl whose love for hunting, fishing, food, and fitness began at a young age on her family farm.
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