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Today's recipe Friday post feature deer jerky!
2 Pound venison, trimmed
1 Teaspoon apple cider vinegar
1/2 Teaspoon onion powder
1 Teaspoon granulated garlic
1 Teaspoon salt
1/2 Cup soy sauce
1/2 Cup Worcestershire sauce
1 Tablespoon brown sugar
2 Teaspoon black pepper
1 Teaspoon paprika
2 Teaspoon cayenne pepper
2 Teaspoon red pepper flakes
2 habanero peppers, minced
1 With a sharp knife, slice the venison into 1/4 inch thick slices. Trim any fat or connective tissue.
2 Add all ingredients except venison to a bowl and whisk. Add venison slices and mix to combine.
3 Transfer contents of bowl to a large resealable bag and seal removing as much air as possible. Place in fridge to marinate overnight.
4 When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
5 Remove the venison from the marinade and discard marinade.
6 Arrange the meat in a single layer directly on the grill grate. For extra spicy jerky, sprinkle with more cayenne pepper, red pepper flakes and black pepper.
7 Smoke for 4 to 5 hours or until the jerky is dry but still chewy and somewhat pliant when you bend it.
8 Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or resealable bag in refrigerator. Enjoy!