Cold Weather BBQ | Smoked Venison Jerky | 4 recipes
Channel: George LaBarge
Date: 27/12/2017

With some venison in the freezer, I decided to do some cold weather BBQ in December and make some smoked venison jerky.  I made 4 lbs of jerky with 4 recipes (all recipes are below).  

I didn't record the process of doing the marinades, but the recipes are below.  I marinaded all the meat for about 20 hours before bringing them out the the smoker.

I did this recipe on my offset smoker with an outside temperature in the upper 20s.  During this video, I share a tip that I use when bbq in the cold weather to hold heat in the smoking chamber of the offset smoker.  

I smoked the meat with oak wood at a temperature of 150 - 190 degrees for about 3 hours until dry enough to crack the meat, but not break apart.  This leaves a little moisture in the meat.  For some of the larger pieces, I finished them off indoors in the oven.

Great website for jerky recipes:  http://www.jerkyholic.com/

Teriyaki Jerky

Meat:
  - 1 lb of lean venison or beef

Marinade:
  - 1 cup Teriyaki marinade
  - 2 tbsp liquid smoke (only if using dehydrator or oven)
  - 1/4 tsp curing salt (prague powder #1)

Sriracha Jerky

Meat:
  - 1 lb of lean venison or beef

Marinade:
  - 1/2 cup of unseasoned rice vinegar
  - 1/2 cup + 2 tbsp sriracha sauce
  - 1/4 cup brown sugar
  - 2 tsp granulated ginger
  - 1 tsp granulated garlic
  - 1 tsp salt
  - 1/4 tsp curing salt (optional)

Original Jerky

Meat:
  - 1 lb of lean venison or beef

Marinade:
  - 1 1/2 tsp pickling salt
  - 1/4 tsp curing salt
  - 1/4 tsp coriander, ground
  - 1/4 tsp onion powder
  - 1/2 tsp garlic powder
  - 1/2 tsp liquid smoke (optional for dehydrator or oven)
  - 1 1/2 tsp ground black pepper
  - 1 1/2 tsp granulated sugar
  - 1/2 cup cold water

Jerky Lovers Jerky

Meat:
  - 1 lb of lean venison or beef

Marinade:
  - 1 tbsp onion powder
  - 1 tbsp garlic powder
  - 2 tsp cracked black pepper
  - 1/2 cup brown sugar
  - 2/3 cup soy sauce
  - 1/4 cup teriyaki sauce
  - 1/4 cup worcestershire sauce
  - 1/3 cup balsamic vinegar
  - 5 tbsp liquid smoke (optional)
  - 1/2 cup pineapple juice
  - 1/4 tsp curing salt

Topping:
  - 1 tsp red pepper flakes