Smoked Venison Jerky

Smoked Venison Jerky Season #1

1 Cup - Soy Sauce

1 Cup - Dark Brown Sugar

1/2 Cup - Worcestershire Sauce

1 Tablespoon - Paprika

2 Tablespoons - Black Pepper

2 Tablespoons - Red Pepper Flake

1 Teaspoon - Onion Flake

1 Teaspoon - Garlic Salt

1/4 Cup - Lemon Juice

2 Tablespoons - Molasses

Mix all ingredients and pour over the meat, making sure all the meat is soaking in the marinade. Place in the fridge in a Ziplock back or air tight container for 24 hours.

After 24 hours pull the meat out and place on a baking sheet. Pat dry each piece.

Pre-heat your pellet smoker to 140-160 degrees Fahrenheit. Once smoker is ready, place meat on grill rack. Allow to smoke for 2-3 hrs. You can go an hour longer if you like your jerky tougher.

The wood I used for this recipe was 1/2 Mesquite mixed with 1/2 Apple.