Smoked Venison Jerky

Smoked Venison Jerky Recipe - USA

Region / culture: USA | Preparation time: 24 hours | Cooking time: 16 hours | Servings: 10

Introduction

Smoked Venison Jerky is a delicious and savory snack that is perfect for on-the-go or as a protein-packed treat. This recipe combines the rich flavors of venison with a blend of spices and seasonings to create a mouthwatering jerky that is sure to satisfy your taste buds.

History

Jerky has been a popular food preservation method for centuries, dating back to ancient civilizations who needed to preserve meat for long journeys or harsh winters. The process of smoking meat to create jerky has been passed down through generations, with each culture adding their own unique twist to the recipe. In this recipe, we use lean venison to create a flavorful and tender jerky that is perfect for snacking.

Ingredients

5 lb (2.27 kg) of lean venison (shoulder)
0.33 cup of granulated sugar
0.25 cup of kosher salt
2 cups of soy sauce
1 cup of water
1 cup of red wine
0.5 tsp of onion powder
0.5 tsp of garlic powder
0.5 tsp of pepper
2 tbsp of cayenne pepper (add more for extra spiciness)
3 tbsp of your favorite hot sauce (such as tabasco)

How to prepare

Trim all fat from the meat.
Slice the meat into 0.5-inch slices.
Place the venison in a cool marinade and let it marinate overnight.
Remove the venison from the brine and let it air dry without rinsing.
Place mesquite chips in the smoker and smoke the venison for 16 hours.

Variations

Use different spices and seasonings to customize the flavor of the jerky.
Substitute venison with beef or turkey for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to trim all fat from the meat before slicing, as fat can cause the jerky to spoil more quickly.

- Marinate the venison overnight to allow the flavors to fully penetrate the meat.

- Use mesquite chips in the smoker for a rich and smoky flavor.

- Adjust the amount of cayenne pepper and tabasco to suit your spice preference.

Serving Suggestions

Serve Smoked Venison Jerky as a snack on its own, or pair it with cheese and crackers for a delicious appetizer.

Cooking Techniques

Smoking the venison for 16 hours infuses the meat with a rich and smoky flavor that is perfect for jerky.

Ingredient Substitutions

If you don't have venison, you can use beef or turkey as a substitute.

Make Ahead Tips

Smoked Venison Jerky can be made ahead of time and stored in an airtight container for up to 2 weeks.

Presentation Ideas

Arrange the jerky on a wooden cutting board for a rustic and appetizing presentation.

Pairing Recommendations

Pair Smoked Venison Jerky with a cold beer or a glass of red wine for a delicious snack.

Storage and Reheating Instructions

Store Smoked Venison Jerky in an airtight container at room temperature for up to 2 weeks. To reheat, place in a 200°F (93°C) oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Smoked Venison Jerky contains approximately 70 calories.

Carbohydrates

Each serving of Smoked Venison Jerky contains approximately 2 grams of carbohydrates.

Fats

Each serving of Smoked Venison Jerky contains approximately 1 gram of fat.

Proteins

Each serving of Smoked Venison Jerky contains approximately 15 grams of protein.

Vitamins and minerals

Smoked Venison Jerky is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy sauce, which may contain gluten. Please check the label for allergen information.

Summary

Smoked Venison Jerky is a low-carb, high-protein snack that is perfect for fueling your body on the go.

Summary

Smoked Venison Jerky is a flavorful and protein-packed snack that is perfect for on-the-go or as a tasty appetizer. With a rich and smoky flavor, this jerky is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Smoked Venison Jerky. It was a hot summer day, and I had decided to take a leisurely stroll through the woods near our cabin. As I walked along the familiar path, I noticed some deer tracks leading off into the underbrush. Curious, I followed them deeper into the forest, where I stumbled upon a clearing with a makeshift smoker set up.

Intrigued, I approached the smoker and saw a man tending to the fire, the fragrant smell of hickory wood wafting through the air. The man looked up and smiled, inviting me to sit and chat while he smoked his venison jerky. As we talked, he shared with me the secrets of his recipe - the perfect blend of spices, the ideal thickness for slicing the meat, and the importance of letting it marinate for just the right amount of time.

I listened intently, taking mental notes of each step as he walked me through the process. I could tell this man was a seasoned outdoorsman, with years of experience hunting and preparing his own food. His passion for cooking was evident in the way he spoke about each ingredient and technique, and I knew I had stumbled upon a rare opportunity to learn something truly special.

After several hours of smoking and chatting, the man finally deemed his jerky ready to eat. He sliced off a piece and handed it to me, watching expectantly as I took my first bite. The flavor exploded in my mouth - smoky, savory, and just a hint of sweetness from the marinade. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Before I left the clearing, the man handed me a handwritten recipe for his smoked venison jerky. He insisted I keep it safe and use it to impress my friends and family back home. I thanked him profusely, promising to cherish the recipe and pass it down through the generations.

When I returned to the cabin, I immediately set to work gathering the necessary ingredients. I carefully sliced the venison into thin strips, making sure to remove any excess fat or sinew. I mixed together the spices and marinade, following the man's instructions to the letter. As the meat soaked up the flavors, I couldn't help but feel a sense of excitement and anticipation.

The next day, I fired up the smoker and carefully arranged the marinated venison strips on the racks. The hickory wood smoke curled around the meat, infusing it with a rich, smoky aroma that filled the air. I watched over the smoker like a hawk, adjusting the temperature and adding more wood chips as needed.

After several hours, the jerky was finally done. I carefully removed each strip from the smoker, marveling at how perfectly it had turned out. The meat was tender, yet chewy, with a deep, complex flavor that lingered on the palate. I couldn't wait to share my creation with my family and see their reactions.

As they tasted the smoked venison jerky, their eyes widened in delight. They couldn't believe how delicious it was, each bite a symphony of flavors and textures that captivated their taste buds. They begged me for the recipe, wanting to try their hand at making it themselves.

And so, that is how I learned to make the recipe for smoked venison jerky - a chance encounter in the woods that led to a culinary masterpiece. I have since shared the recipe with countless friends and family members, each one amazed by the unique and unforgettable taste of this special dish. It is a recipe that will always hold a special place in my heart, a reminder of the joy of cooking and the power of sharing good food with those we love.