No matter what big game animal we prepare, our family will eat anything that remotely resembles jerky, simply for the smoked flavors. Peppered Venison Jerky is one of our favorites.
Sweet Teriyaki Venison Jerky
Always the first to go in our house, we can’t keep enough Sweet Teriyaki Venison Jerky on hand. It is loved with any kind of wild game and is the first request from our boys when a deer or elk is brought home.
When slicing meat for jerky, the traditional cut is in strips that go with the grain. For an easy to chew cut, meat can be sliced across the grain.
Jerky could be considered a food group around our house. Fortunately, for our children, we are always testing out new jerky recipes. No matter what big game animal we prepare, our family will eat anything that remotely resembles jerky, simply for the smoked flavors.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.
3 cups apple juice
1 cup teriyaki sauce
1/4 cup non-iodized salt
1/3 cup brown sugar
1 teaspoon garlic juice or granulated garlic
2 to 3 pounds sliced venison
In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until the salt and sugar are dissolved. Add the venison, mix thoroughly, and put a plate on top to be sure all meat remains submerged. Refrigerate for 8 to 10 hours, stirring occasionally.
Drain the brine and remove the meat. Do not rinse the meat. Pat dry or place on racks and let air dry for up to 1 hour.
Follow smoking directions on your smoker. Cooking times vary greatly and depend on make and model of the smoker and outside weather conditions. Try to keep the temperature of the smoker between 150 and 200 degrees F (66 to 93 degrees C).
Check for doneness after 3 hours. Larger cuts of jerky can be finished on a baking sheet in the oven at 165 degrees F (74 degrees C), checking every 15 minutes.
When the jerky is done, place it in a glass bowl and cover with plastic wrap until cool. Keep refrigerated or freeze if storing for an extended period of time.