• 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

Steps

1

With a sharp knife, slice the venison into 1/4" inch thick slices. Trim any fat or connective tissue.

2

Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine.

3

Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.

4

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Remove the venison and discard the marinade.

5

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.

6

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.

7

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!