This Smoked Venison Jerky recipe makes chewy and smoky jerky with a tasty but mild flavour to let the venison shine through. Using coconut aminos, apple cider vinegar, ginger and a touch of coconut sugar, this recipe ensures a balanced snack that's perfect for any adventure. It's also Paleo!
Ingredients
- 500 g venison semi-frozen for easier slicing
- ½ cup coconut aminos
- ¼ cup apple cider vinegar
- 1 tsp grated ginger
- 1 tbsp coconut sugar
- Salt and pepper to taste
Instructions
Method:
- Place the venison in the freezer for 30 minutes to firm it up for slicing.
- Slice the venison into thin strips.
- Combine coconut aminos, apple cider vinegar, grated ginger, coconut sugar, salt, and pepper in a bowl to create the marinade.
- Add the venison strips to the marinade, ensuring all pieces are fully coated.
- Cover and marinate in the fridge overnight.
- Remove the venison from the marinade, wiping off any excess.
- Let the venison come to room temperature before smoking.
- Preheat your smoker to 70°C (160°F) and use lump charcoal and oak wood for flavour.
- Place the venison strips on the smoker rack, ensuring they are not overlapping.
- Smoke at 70°C (160°F) for 4–5 hours, depending on the thickness of the strips.
- Check the jerky—when it can be folded in half without snapping but is fully dehydrated, it’s ready.
- Allow the jerky to cool completely.
- Transfer the jerky to a sealed container and refrigerate to maximise shelf life.
Further Tips:
- Adjust smoking time depending on the thickness of the venison strips.
- Always allow the jerky to cool fully before sealing to prevent condensation.
- Experiment with other wood types for varied smoke flavours, such as hickory or cherry.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
