📝 About This Recipe
This premium venison jerky captures the essence of the wild, combining the lean, earthy flavor of venison with a complex marinade of savory soy, sweet maple, and a bold kick of Kentucky bourbon. Slow-smoked over hickory wood at a precise low temperature, this jerky achieves a perfect balance between a tender bite and a satisfying chew. It's an artisanal snack that honors the tradition of preservation while elevating it with sophisticated, smoky depth.
🥗 Ingredients
The Meat
- 3 pounds Venison roast (Top round or bottom round, trimmed of all silver skin and fat)
The Bourbon Marinade
- 1 cup Soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 1/4 cup Kentucky Bourbon (a mid-shelf bourbon works best)
- 3 tablespoons Maple syrup (pure Grade A)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Liquid smoke (optional, for extra depth)
The Cure & Spice
- 1/2 teaspoon Prague Powder #1 (Pink curing salt; essential for food safety)
- 1/4 cup Dark brown sugar (packed)
- 2 tablespoons Coarse black pepper (freshly cracked)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
👨🍳 Instructions
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1
Place the venison roast in the freezer for 60-90 minutes. This firms up the meat, making it much easier to slice into uniform pieces.
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2
Using a very sharp knife, slice the venison into strips approximately 1/8 to 1/4 inch thick. Slice against the grain for a more tender 'easy-tear' jerky, or with the grain for a traditional, chewier texture.
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3
In a large glass or plastic bowl (avoid metal), whisk together the soy sauce, Worcestershire, bourbon, maple syrup, vinegar, and liquid smoke.
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4
In a separate small bowl, combine the curing salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and cayenne. Whisk this dry mix into the liquid marinade until the sugar and salt are fully dissolved.
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5
Add the venison slices to the marinade. Use your hands to massage the liquid into every piece of meat, ensuring no strips are stuck together.
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6
Cover the bowl tightly or transfer everything to a heavy-duty gallon-sized freezer bag. Refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
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7
Preheat your smoker to 160°F (71°C). Use hickory or oak wood chunks/pellets for a robust smoke profile that complements the bourbon.
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8
Remove the venison from the marinade and pat each strip dry with paper towels. This is crucial; removing surface moisture helps the meat form a 'pellicle' which the smoke adheres to.
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9
Arrange the strips on the smoker racks, ensuring they do not touch or overlap. This allows for even airflow and consistent drying.
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10
Smoke the jerky for 4 to 6 hours. Start checking the texture at the 4-hour mark. The jerky is done when it bends and cracks slightly but does not snap in half.
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11
Remove the jerky from the smoker and let it rest at room temperature for 30-60 minutes. This allows the internal moisture to redistribute so it doesn't become brittle.
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12
Store the finished jerky in an airtight container or vacuum-sealed bag. For long-term storage, keep it in the refrigerator or freezer.
💡 Chef's Tips
For the best results, trim every bit of visible white fat from the venison; fat does not dry out and will cause the jerky to go rancid quickly. If you don't have a smoker, you can use an oven set to its lowest temperature (170°F) with the door slightly propped open with a wooden spoon. Always use Prague Powder #1 (pink curing salt) when smoking at low temperatures to prevent the growth of harmful bacteria during the long drying process. To test for doneness, take a piece out and let it cool for a minute before bending it; warm jerky always feels softer than it actually is. If you prefer a stickier jerky, brush a light glaze of maple syrup and bourbon on the strips during the last 30 minutes of smoking.
🍽️ Serving Suggestions
Pair this smoky snack with a glass of neat bourbon or a dark, malty stout to complement the caramel notes. Chop up small pieces of the jerky and add them to a wild game charcuterie board alongside sharp cheddar and smoked nuts. Incorporate the jerky into a high-end trail mix with dried cherries, toasted pecans, and dark chocolate chunks. Serve as a rugged appetizer at a backyard BBQ while guests wait for the main course to finish on the grill. Wrap a few pieces in butcher paper for the perfect protein-packed gift for a hunter or outdoors enthusiast.