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.
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