Pellet Grill Deer Jerky Recipe at Neil Hanneman blog

Pellet Grill Deer Jerky Recipe. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Exactly how to make smoked venison jerky. Preheat your pellet smoker to about 180°f (we suggest hickory pellets). In a large mixing bowl, mix 3 pounds of ground venison with traeger jerky rub and mix into the meat. Carefully slice 2 pounds of venison roast in 1/4 inch slices. Remove the roast from the marinade and wipe off the excess. Arrange the meat in a single layer directly on the grill grate. Smoke the venison for 3 to 4 hours. Trim any fat or connective tissue. Remove the meat from the marinade and squeeze off excess liquid. Mix in hi mountain seasoning and cure and a ¼. Lay each piece of meat on a metal grid or pizza screen. In a large bowl, whisk together the. Remove venison from the marinade and dry thoroughly with with paper towels.

Smoked Spicy Venison Jerky Recipe Traeger Grills
from www.traegergrills.com

Mix in hi mountain seasoning and cure and a ¼. Lay each piece of meat on a metal grid or pizza screen. Preheat your pellet smoker to about 180°f (we suggest hickory pellets). In a large mixing bowl, mix 3 pounds of ground venison with traeger jerky rub and mix into the meat. Trim any fat or connective tissue. In a large bowl, whisk together the. Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Remove the roast from the marinade and wipe off the excess. Arrange the meat in a single layer directly on the grill grate. Smoke the venison for 3 to 4 hours.

Smoked Spicy Venison Jerky Recipe Traeger Grills

Pellet Grill Deer Jerky Recipe Trim any fat or connective tissue. Trim any fat or connective tissue. In a large mixing bowl, mix 3 pounds of ground venison with traeger jerky rub and mix into the meat. Smoke the venison for 3 to 4 hours. Exactly how to make smoked venison jerky. Preheat your pellet smoker to about 180°f (we suggest hickory pellets). Allow jerky to completely cool before storing in a tightly closed container for up to 2 months. Remove the roast from the marinade and wipe off the excess. Arrange the meat in a single layer directly on the grill grate. In a large bowl, whisk together the. Remove the meat from the marinade and squeeze off excess liquid. Carefully slice 2 pounds of venison roast in 1/4 inch slices. Mix in hi mountain seasoning and cure and a ¼. Remove venison from the marinade and dry thoroughly with with paper towels. Lay each piece of meat on a metal grid or pizza screen.

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