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smoked big game jerky

Smokey Wild Game Jerky

Carson Morby
An easy way to marinate, cure, and smoke meats like deer, elk, duck, and goose for delicious jerky that stores well in the freezer
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Ingredients
  

  • 4-8 Lbs Wild Game Meat
  • 5 Cups Water
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Worcestershire Sauce
  • 1.25 tsp Pink Curing Salt
  • 5 Tbsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 7 Tbsp Brown Sugar

Instructions
 

  • Mix all ingredients except for the meat in a marinating container. I prefer to use a briner bucket.
  • Once the mixture is evenly incorporated, add the meat. Make sure it all gets some of the marinade on it.
  • Add a lid to the container, and place in the fridge for 12-24 hours.
  • Remove the meat from the marinade, and place on a paper towel-lined cookie sheet. Pat each piece of meat dry with paper towels. Lightly sprinkle with coarse ground pepper
  • Preheat smoker to 170 degrees F. Place the meat on the smoker and cook until meat is dehydrated. To make sure each piece is done, you can do the bend test, where you bend the piece of jerky in half. If the meat fibers start to split the jerky is done.
  • Remove the meat from the smoker, let cool, and store in vacuum sealed, or zipper bags in the freezer. The jerky is cured, but to ensure food safety, keep it refrigerated. Jerky will last 5-7 days in the fridge, or several months in the freezer.