Grocery, specialty and convenience stores these days are typically stocked with many types of jerky – often good and always expensive. The Slim-Jim notwithstanding. There are also plenty good pre-made seasonings and kits on the market. I’ve had good results from several of them, including LEM Products and Hi Mountain Seasonings. However, why not take it a step further and create a batch from start to finish from recipes using your own ingredients? Either way, It’s hard to beat chewing on jerky made from something you previously shot, butchered and perhaps tracked.
Venison jerky is prepared many ways from resting in a dehydrator to hanging from a barbed-wire fence. Though good results come from several methods. smoked venison jerky is arguably the best and certainly worth a try. If you already enjoy preparing smoked meats, it definitely represents a new excuse to dust off the smoker. So, skip the jerky near the gas station cashier this time and create your own masterpiece for a lot less money. It’s also a way to free up space in your freezer to accommodate future outdoor successes. There are countless jerky recipes available these days. Below is one that yields a unique and tasty jerky. It’s tangy, yet sweet and has hints of Tex-Mex and southwestern flavors. Enjoy!
Smoked Tex-Mex Venison Jerky
Ingredients
- 2 lbs venison (e.g. roast or cutlets)
- 1 tbsp olive oil
- 1 cup soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp red pepper flakes
Directions:
Slice the venison into pieces about ¼-inch thick. Thoroughly mix the marinade and combine with the meat. Marinate in the fridge overnight (or at least 6 hours). Prepare your smoker to maintain a temperature around 180 degrees. Include wood chunks of your choice for smoke (e.g. oak, mesquire, pecan). Place the meat in a smoker and smoke it for approximately 5 hours. Check at around 4 hours for desired texture. Though preferences differ, you typically want to shoot for a slightly tough, yet chewy end product.
