Directions
- 1Trim the venison back straps and remove the silverskin.
- 2Cut the straps into three pieces each.
- 3Vacuum seal each piece of meat.
- 4Slice the venison to 1/4 inch thickness using a meat slicer.
- 5Mix 0.5 cup of water with the teriyaki seasoning using an immersion blender.
- 6Marinate the sliced venison for at least 8-24 hours.
- 7Preheat smoker to the lowest temp setting and add hickory sawdust.
- 8Place the marinated venison onto wire racks and place them in the smoker.
- 9Rotate the jerky and flip it over after about three hours.
- 10Cook the jerky for 4-8 hours, depending on the type of cooker you are using.
Ingredients
- 2 venison back straps
- 0.5 cup water
- 1 pack teriyaki seasoning
- 1 bag hickory sawdust
Equipment
knifevacuum sealerscalemeat slicerBrining bucketpower whiskwire racksvertical electric smoker
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