Over the weekend I thought I would try adding a touch of Maple syrup while making jerky to give it a hint of sweetness and the result was delicious.
Here is what you will need:
3lbs of Venison Roast
1/2 Cup Soy Sauce
1/2 Cup Worchestire Sauce
1 Garlic Clove (Minced)
3 Tablespoons of Boxler Maple Syrup
This jerky was made out of a deer I shot in Texas this past fall. To start I pulled the meat out of the freezer and let it thaw to a point where it was slightly frozen but no longer a brick of ice!
If you are using fresh venison that has never been frozen, put it in the freezer for a hour or so before slicing, I find that this allows the meat to slice more easily and evenly.
You will want to start by slicing your venison into 1/4” inch pieces, I used a meat slicer as this makes the process quicker and you wont be left with pieces that are overcooked or undercooked.
Once the venison is sliced, mix the slices with the marinade and allow them to sit in the refrigerator overnight.
Now we are about ready to get to smoking!
Fill your Traeger with pellets and turn it on to the smoke setting. I used mesquite pellets for this batch. (I wanted to use Maple but I didn’t have any of those left….so I’ll be making this recipe again soon with Maple pellets.)
Before placing the jerky on the grill take them out of the marinade and pat them dry so they do not have any pooled liquid on them. Next place them flat on the grill, making sure that none are overlapping.
Let them smoke for about 3-4 hours, or until desired doneness.
Remove the jerky from the grill, and place it in a ziplock bag, allowing it to sit for about an hour. Or if you are like my family allow them to sit in a bag while snacking, even toddlers will approve!
If there are any leftovers, remove any excess air from the bag and put it in the refrigerator. It should keep for 3-4 weeks!
This is a great snack to enjoy anywhere, especially in the tree stand!