Traeger beef jerky

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By submitting your email, you agree to our Terms and Privacy Notice. Smoked venison jerky may well be the finest expression of this type of food. Lean, meaty, smoky, chewy and a little spicy, this is the Platonic Ideal of jerky. Here’s how to make it yourself. You should know that either of those other recipes I just linked to can be made into smoked venison jerky, too. After all, the smoking step is merely an alternative method of drying your venison jerky. The best meat for venison jerky, in my opinion, are slices from whole muscle roasts from the animal’s hind leg.

These will be clean of sinew, and you can easily slice them across the grain, which makes them easier to eat. It doesn’t matter what animal you are using, either. And there is no reason you can’t use caribou, wild goat or sheep, or hell, beef. Any red meat works — and yes, that means slices of Canada goose breast work really well, too.

When you are making slices for smoked venison jerky, you will want to only partially thaw your roasts. When they are sort of half-frozen, it is far easier to make nice, even slices. 4 inch thick, which results in a chewy jerky, not a brittle one. In practical terms, this generally means 12 to 24 hours after you have moved a roast from the freezer to the fridge. The spice mix I use changes pretty much every time I make smoked venison jerky. But it is always, more or less, like Mexican Tajin, which is a combination of powdered chiles, lime and salt. For the acidity, you can do one of a few things.

You can either wet your venison with vinegar or citrus juice, or you can include citric acid in your spice blend. As for the smoke, remember you are drying the venison here, not really cooking it — although yes, it gets cooked. Wood choice is up to you, but here I really do like mesquite, hickory and pecan, which are all assertive woods. Fruit and nut woods are all good choices. Once made, the jerky will keep for months in the fridge, weeks at room temperature, and until the Second Coming in the freezer. I mostly use slices against the grain from whole-muscle, hind leg roasts to make this jerky. Do not use overly sinewy cuts.

Wood choice is up to you, but I like mesquite. Lay the meat out in the smoker so they are not touching. Once the jerky is to your liking, let this cool to room temperature before you put in the fridge. For those of you who get a lot of deer in a year, backstrap is great for this.

I mostly use roasts from the hind leg. Keep the salt to meat ratio as it is in this recipe, but the other spices you can play with. Some variations could be to add allspice or coriander, cinnamon, or hell, just use Tajin from a Mexican market. 2 cup of sugar, let it sit no longer than 8 hours, then smoke it. Soy is very salty, so you don’t want to oversoak it. Definitely try a batch with just the salt and black pepper once.