How to Make Venison Jerky at Home | Cracked Pepper, Honey BBQ & Teriyaki

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can add a similar smoky flavor.

beef jerky seasoning

💰Cheaper: homemade spice blend

Homemade blends can be tailored to taste.

Remove as much silver skin from the venison backstrap as possible.

Cut the backstrap into slices about 1/4 to 3/8 inch thick.

Prepare the jerky cure by mixing the cracked pepper seasoning with water.

In a large bowl, combine the seasoning mixture with the sliced venison, ensuring all pieces are well coated.

Cover the bowl and refrigerate overnight to allow the flavors to develop and the cure to set.

Preheat your smoker to 140°F (60°C).

Lay the jerky out on a jerky screen, ensuring there is plenty of room for air circulation and smoke.

Place the jerky in the smoker and keep the dampers wide open, smoking at 140°F for about 2 hours.

After 2 hours, add moistened sawdust to the sawdust pan and place it on the heating element.

Increase the smoker temperature to 170°F (77°C) and close the dampers to 2/3 closed, smoking for about 3 hours.

Remove the sawdust pan and reset the dampers to wide open, continuing to dehydrate the jerky until your desired texture is reached, which can take anywhere from 3 to 6 hours.

Once the jerky has reached the desired texture, turn off the smoker and let it rest for about 4 to 5 hours before trying or packaging.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens