smoked venison holiday jerky


  • Teaspoon apple cider vinegar

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon salt

  • Cup soy sauce

  • Cup Worcestershire sauce

  • 1 Tablespoon brown sugar

  • 2 Teaspoon freshly ground white pepper

  • 1 Teaspoon ground cloves

  • 2 Teaspoon ground cinnamon

  • 2 Teaspoon star anise

  • 1 Teaspoon ground nutmeg

  • Pound venison, trimmed




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, set temperature to 180℉ and preheat, lid closed for 15 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 refrigerator. Enjoy!