- 2 LB VENISON, TRIMMED
- 1 TSP APPLE CIDER VINEGAR
- 1 TSP GRANULATED GARLIC
- 1 TSP SALT
- 1/2 CUP SOY SAUCE
- 1/2 CUP WORCESTERSHIRE SAUCE
- 1 TBSP BROWN SUGAR
- 2 TSP WHITE PEPPER
- 1 TSP GROUND CLOVE
- 2 TSP GROUND CINNAMON
- 2 TSP STAR ANISE
- 1 TSP GROUND NUTMEG
With a sharp knife, slice the venison into 1/4″ inch thick slices. Trim any fat or connective tissue.
Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine.
Transfer contents of bowl to a large zip-top bag and seal removing as much air as possible. Place in fridge to marinate overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the venison and discard the marinade.
Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or zip top bag in the refrigerator. Enjoy!
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