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Smoked or Oven-Baked Venison Jerky
**Smoked or Oven-Baked Venison Jerky**
Venison jerky is an incredible way to savor lean game meat with a smoky, savory kick. Whether you're heading out on an adventure, tailgating with friends, or just craving a protein-packed snack, this jerky hits the spot. By bringing out the best in venison, this recipe uses a perfectly balanced marinade that enhances its natural richness. You have the flexibility to smoke or bake it, so you can whip it up anytime—even if you don’t have access to a smoker.
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**Recipe**
**Ingredients:**
- 2 pounds of thinly sliced venison (about 1/8 to 1/4 inch thick, cut against the grain)
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar (omit for sugar-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon Sweet Heat Rub (optional, for extra flavor)
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**Instructions:**
1. **Marinade Prep**:
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. Mix thoroughly to create a flavorful marinade.
2. **Marinating the Venison**:
Add your sliced venison to the marinade, making sure every piece is evenly coated. Cover the bowl and refrigerate for at least 8 hours, or overnight for maximum flavor absorption.
3. **Prepping for Cooking**:
For smoking: Preheat your smoker to 160°F-175°F using hickory, applewood, or oak wood chips for that perfect smoky aroma.
For baking: Preheat your oven to 175°F. Line a baking sheet with a rack to catch any drippings.
4. **Drying the Meat**:
Remove the venison from the marinade and gently pat it dry with paper towels to remove excess moisture. This step ensures a firmer texture once cooked.
5. **Cooking the Jerky**:
If smoking: Arrange the venison slices on the smoker grate without overlapping.
If baking: Place the slices on a baking rack or directly on the lined baking sheet.
6. **Finishing Up**:
Whether smoking or baking, cook the jerky for 2-4 hours, or until it’s dry yet still slightly pliable. Once done, allow it to cool completely before storing in an airtight container in the fridge for up to two weeks.
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**Tips for Success**:
For optimal slicing, partially freeze the venison before cutting—it makes the process much easier. If using an oven, leave the door slightly ajar to let moisture escape, ensuring crispier results. You can also brush a little olive oil onto the grill or baking rack to prevent the jerky from sticking.
For added zing, try sprinkling a pinch of cayenne pepper into the marinade for some extra heat. Serve alongside smoked nuts, cheese, or your favorite cold drink for a complete snack experience.
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**Frequently Asked Questions**:
**Q: How do I know when the jerky is done?**
A: Your jerky is ready when it's dry and flexible—bend it slightly, and it shouldn’t break.
**Q: Can I use this recipe with other types of meat?**
A: Absolutely! Beef, elk, or bison work just as well. Just ensure the slices are thin and lean for best results.
**Q: How long does homemade jerky last?**
A: In the fridge, it’ll stay fresh for about two weeks. For longer storage, freeze it for up to three months.
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Give this recipe a shot and share your experience online—tag us, and let others know how it turned out! Don’t forget to subscribe to our newsletter for more exciting recipes, tips, and special offers delivered straight to your inbox. Happy snacking!
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