Smoked Venison Season #2

I'm back on the smoker again, but this time with a new recipe! Feel free to give this one a shot, you won't be disappointed.

12/27/20241 min read

Smoked Venison Jerky Season #2

1 Cup - Worcestershire Sauce

1/2 Cup -Soy Sauce

1 Cup - Dark Brown Sugar

3 Tablespoons - Black Pepper

1 Tablespoon - Paprika

3 Tablespoons - Red Pepper Flake

1 Tablespoon - Onion Flake

1 Tablespoon - Garlic Powder

2 Tablespoons - Molasses

1/4 Cup - Kinders Honey Hot Barbeque Sauce

1/4 Cup - Lemon Juice

Mix all ingredients. Pour over meat. Allow marinate to fully cover the meat. Place everything in ziplock bag or air tight container in fridge for 24 hours.

After 24 hours pull meat out and place on cooking sheet. Pat dry each piece.

Pre-heat smoker to 140-160 degrees farenheit. Place meat on grill rack. Let smoke for 3-4 hours depending on the texture you want.

I used a 1/2 Mesquite and 1/2 Apple mix for smoking with this one.