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–+ servings

Smoked Venison Jerky - Old School Style

Author: Larry White
Old-school smoked venison jerky with coarse black pepper and a soy-Worcestershire marinade. Dried low and slow in the smoker. You get dark, smoky strips that bend without breaking and a doneness test that works every batch.
5 from 13 votes
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Servings: 12
Prep Time: 20 minutes
Cook Time: 4 hours
Course: Snack
Cuisine: American

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.

NOTES

  • Storage: At room temp, smoked jerky can last about 1 week. For safety measures, store in the refrigerator for up to 2-3 weeks. It can be frozen for several months.
  • Cuts: Hindquarter roasts, such as top round, bottom round, or eye of round, work best. Trim silverskin for the cleanest chew.
  • Pellet grills: Traeger, Pit Boss, or other pellet smokers work great. Stick to hardwood pellets (hickory, mesquite, apple, cherry).
  • Texture: Jerky is ready when it bends and cracks slightly but doesn't snap in half.
  • Adjusting flavor: Adjust pepper, red pepper flakes, and other seasonings for spicier or milder batches.

Nutrition

Calories: 118kcal | Carbohydrates: 6g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 960mg | Potassium: 409mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!