Smoked Venison Jerky
User Reviews
5
Smoked Venison Jerky
Description
This recipe begins by coating thin venison slices with a lime juice rinse and a spice blend of salt, paprika, cayenne, garlic powder, black pepper, oregano, and optional citric acid. It marinates refrigerated up to two days to infuse flavors and cure the meat slightly. The venison is then smoked low and slow at temperatures between 165°F and 200°F until it achieves a leathery texture that is dry but not brittle. The choice of wood, such as mesquite, impacts the smoke aroma and depth.
The jerky presents a concentrated, spicy, and savory flavor profile with a firm, chewy bite from the cured venison. The balance of spices highlights the gamey meat without overpowering it. Smoking rather than dehydrating imparts a distinctive smoky taste and preservation.
This jerky stores well at room temperature for several weeks and can be frozen indefinitely. It is ideal as a snack on outdoor trips or as a high-protein food. Careful slicing and trimming of the venison before curing ensure tender results and avoid chewy silverskin. Variations include modifying spices or soaking briefly in soy sauce and sugar for different flavor notes.
Ingredients
- 5 pounds venison sliced against the grain 1/4 inch thick
- 1/2 cup lime juice see below, or lemon juice
- 1/2 cup salt
- 1/4 cup paprika
- 2 tablespoons cayenne chile powder or other chile powder
- 2 tablespoon garlic powder or 8 garlic cloves, minced and mashed
- 1 tablespoon black pepper
- 1 tablespoon oregano optional, dried
- 1 tablespoon citric acid (optional)
Instructions
- Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days. More than that and things might get too salty.
- Get your smoker going at about 165°F and no hotter than 200°F. Wood choice is up to you, but I like mesquite. Remove the meat from the container and shake off any excess spices; you do want some on there, though. Lay the meat out in the smoker so they are not touching. Smoke until leathery, so not juicy and not brittle. Start checking on the meat at 2 hours, then every 20 minutes past that.
- Once the jerky is to your liking, let this cool to room temperature before you put in the fridge.
Notes
- Trim all silver skin and sinew from venison slices for the best jerky texture.
- Slicing against the grain into 1/4 inch thick strips yields chewable jerky pieces.
- Do not marinate more than 2 days to prevent excessive saltiness from the cure.
- The jerky stores for several weeks at room temperature and indefinitely in the freezer.
- Experiment with spice blends but maintain the salt ratio for proper curing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 4815mg | 201% |
| Potassium | 710mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1470IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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