Smoked venison jerky has that deep, wood-fired chew hunters and cooks both crave. This version leans into coarse black pepper for bite, with a soy and Worcestershire marinade laying down the backbone.
Smoked slowly over hardwood, the strips finish with a smoky flavor and rich color. It’s so good, I now get requests to make this deer jerky every hunting season for my buddies.
Best Cuts of Venison for Jerky
The best venison jerky starts with whole-muscle cuts from the hindquarter. Top round, bottom round, and eye of round are all lean, uniform, and easy to slice across the grain. Backstrap works too, but I usually save it for steaks. If you want a full breakdown of these cuts, see my guide on Venison Hind Quarter Cuts.
Whatever cut you use, trim away all silverskin and connective tissue for a more tender jerky. Those tough fibers don’t break down in the smoker and will leave your jerky stringy. I personally don’t mind the extra chew, but it can turn some folks away. Aim for strips ¼ to ½ inch thick. Thinner strips dry quicker with a tougher chew, while thicker ones give you a meatier bite.
A quick trick: place the roast in the freezer for 45–60 minutes before slicing. Slightly firm meat makes it easier to cut even strips with a sharp knife or meat slicer. Consistent thickness is key for jerky that finishes at the same time.
Key Cooking Tips for Smoked Venison Jerky
Keep Temps Low
Run your smoker between 165°F and 180°F. Higher heat will quickly cook the meat instead of drying it. If your smoker only goes down to 225°F, you can still make jerky. Just crack the door slightly to let heat escape and keep the airflow moving. Check the strips more often since they have the possibility of drying with variable temperatures.
Slice Even
Cut venison into strips ¼–½ inch thick. Thin strips finish quicker with a tougher texture, and thicker strips have a softer chew. A half-frozen roast makes for cleaner slices.
Fridge-Dry for Better Smoke (Pro Tip)
After marinating, lay the strips on wire racks and refrigerate them uncovered overnight. This surface-dry step helps smoke stick to the meat, giving you deeper flavor.
Wood Choices
For bold flavors, go with hickory, oak, or mesquite. For a milder flavor profile, stick with apple, cherry, or pecan. Pellet grills (Traeger, Pit Boss) work great here. Your goal is to have a light veil of smoke coming from the stack, not billowing white, to avoid bitterness.
Watch Texture, Not Time
Smoked deer jerky usually takes 3–5 hours, depending on slice thickness and smoker temp. Bend a strip to test. It should crack slightly but not snap in half. That’s the slightly leathery chew you’re after.
Method Walkthrough
- Slice the venison. Trim away any silverskin or sinew, then cut the roast into ¼–½ inch strips. A slightly frozen roast makes this easier.
- Marinate. Mix the soy, Worcestershire, and spices in a bowl until the sugar dissolves. Coat the strips evenly and marinate in the fridge 8–12 hours.
- Optional fridge-dry. For deeper smoke, lay the strips on racks and refrigerate uncovered overnight.
- Set up the smoker. Preheat to 165–180°F with your choice of hardwood. If your smoker only goes down to 225°F, crack the door to help control heat and airflow.
- Smoke the jerky. Lay the strips in a single layer on smoker racks. Smoke for 3–5 hours, checking after 2 hours, until the strips are leathery and flexible but not brittle.
- Cool and store. Let the jerky cool completely before sealing. Store in an airtight container, refrigerate for longer shelf life, or freeze for months.
FAQ About Smoked Venison Jerky
Most batches take 3–5 hours at 165–180°F. Start checking at the 2-hour mark. The jerky is ready when it bends and cracks slightly but doesn’t snap in half.
Yes. Pellet grills like Traeger or Pit Boss hold steady low temps and produce clean smoke, making them great for jerky.
This recipe uses a marinade of soy sauce, Worcestershire, and spices. Some cooks prefer dry cures, but a liquid marinade adds savory depth and helps tenderize the meat before smoking
Let the jerky cool fully before sealing. At room temperature, it can last about a week. However, to be safe, store in the fridge for up to 2–3 weeks or in the freezer for several months.
More Venison Jerky Recipes
Check out my other venison jerky recipes below. If you’re looking for more ideas for how to use up all of the deer meat in your freezer, hop over to my complete venison recipes page.
- Ground Venison Jerky – The most tender jerky of them all.
- Spicy Venison Jerky – Chipotle heat with a little hint of sweet.
- Venison Snack Sticks – Smoked deer meat in grab-and-go form.
If you make this smoked venison jerky, leave a review and a comment! I love reading about your experiences with cooking venison! If you have any questions about jerky making, feel free to reach out to me on Instagram @Larry__White.
Smoked Venison Jerky
Ingredients
- 2 pounds venison sliced in long strips between ¼ and ½ inch thick
- ⅔ cup soy sauce
- ⅔ cup Worcestershire sauce
- 1 tablespoon ground black pepper coarse ground is best
- 1 tablespoon sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon red pepper flakes
Instructions
- Mix all of the marinade ingredients in a large bowl until the sugar dissolves.
- Add the venison strips to the bowl and cover evenly with the marinade.
- Cover the bowl with plastic wrap or transfer to a large zip-top bag and refrigerate for 8 to 12 hours.
- For better smoke adhesion, lay the strips on racks and refrigerate uncovered overnight.
- Preheat smoker to 165–180°F (or 225°F with the door slightly cracked).
- Lay the strips in a single layer on smoker racks.
- Smoke for 3–5 hours, checking after 2 hours, until strips are leathery and flexible but not brittle.
- Cool completely before storing.
