I have to admit this is the first time I have made jerky since childhood. With some experimenting and taste testing I have to say… NAILED IT! This sweet, tangy, spicy, smokey brine is the perfect combo of flavors. Put one of those extra venison roasts to good use!
Prep time: 15 minute
Cook time: 3 hours
Ingredients
2 lbs venison steak, sliced against the grain between ¼ and ⅜ inch thick (sinew and fat trimmed off)
2 tsp apple cider vinegar
2 Tbsp balsamic vinegar
1 tsp onion powder
2 tsp garlic powder
2 tsp salt
1 cup soy sauce
1 cup Worcestershire sauce
2 Tbsp brown sugar
4 tsp black pepper
2 tsp chili powder
4 tsp cayenne pepper
4 tsp red pepper flakes
Instructions
Slice 2 lbs of steak or roast into ¼ - ⅜ inch slices
In a large bowl combine all other ingredients
Place meat into mixture
Cover and allow to marinate overnight in refrigerator
The next day, heat smoker to 180 degrees
Place meat on racks
Allow meat to smoke at least 3 hours
Pull meat out of smoker when desired dryness has been achieved