Smoked Venison Jerky with Applewood & Cherry Wood

Venison jerky is a delicious, high-protein snack perfect for any outdoor adventure or just as a healthy snack at home. Today, we’re exploring a unique twist on this classic treat: Smoked Venison Jerky with Applewood and Cherry Wood. The delicate blend of applewood and cherry wood adds a distinctive smoky sweetness to this jerky, taking it to another level in both flavor and texture.

Making venison jerky at home may sound like a daunting task, but with the right preparation and techniques, it becomes a straightforward and incredibly rewarding process. In this detailed guide, I will walk you through the entire journey—from selecting the right cut of venison to achieving the perfect smoky flavor profile. Along the way, you’ll learn helpful tips, benefits, and answers to common questions about making smoked venison jerky.

Let’s dive into this recipe and create a snack that you’ll absolutely love!

Ingredients for Venison Jerky with Applewood

To make this Smoked Venison Jerky with Applewood and Cherry Wood, you will need:

• 1 lb venison, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for added heat)
• 1/2 tsp liquid smoke (optional for extra smoky flavor)

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes (plus marinating time)
• Marinating Time: 6-12 hours
• Cooking Time: 4-6 hours
• Total Time: 10-18 hours
• Servings: About 8 servings
• Calories per Serving: Approximately 90 kcal

Directions for Venison Jerky with Applewood

Step 1: Prepare the Venison

The first step in making smoked venison jerky is to properly slice the venison. For the best texture, slice the meat against the grain into thin strips, about 1/4 inch thick. This helps ensure that the jerky is tender and easy to chew.

• If the venison is too soft to slice easily, place it in the freezer for about 1-2 hours. This firms up the meat, making it much easier to handle and slice evenly.
• Make sure each slice is roughly the same thickness. This ensures consistent drying during the smoking process.

Step 2: Make the Marinade

A well-prepared marinade is the secret to adding tons of flavor to your jerky. In a medium-sized bowl, mix together the following ingredients:

• Soy sauce: Provides saltiness and umami.
• Apple cider vinegar: Adds a touch of acidity that balances the flavors and tenderizes the meat.
• Maple syrup: Adds sweetness, which pairs well with the smokiness of the wood chips.
• Worcestershire sauce: Adds a depth of savory, tangy flavor.
• Garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes: These spices add a mixture of sweet, spicy, and smoky notes to enhance the overall taste.
• Liquid smoke (optional): If you want to amplify the smoky flavor, consider adding liquid smoke.

Mix all the ingredients until well combined.

Step 3: Marinate the Meat

Place the venison strips in a resealable bag or shallow container, then pour the marinade over the meat. Seal the bag (or cover the container), ensuring that the marinade evenly coats all the strips.

• Refrigerate for 6-12 hours or overnight. This allows the flavors to fully penetrate the meat, resulting in a rich and delicious jerky.
• For best results, occasionally turn the bag or stir the meat to ensure even marination.

Step 4: Prepare the Smoker

The next step is to prepare your smoker. For this recipe, it’s recommended to use a combination of applewood and cherry wood chips to infuse a sweet, fruity smoke flavor.

• Preheat your smoker to 160°F (71°C). This temperature is perfect for drying the meat slowly, ensuring that it remains tender while achieving that desired chewy texture.
• Add applewood and cherry wood chips to the smoker. These woods complement venison well by adding a mild sweetness without overpowering the natural flavor of the meat.

Step 5: Smoke the Jerky

Now it’s time to smoke the marinated venison strips.

• Arrange the venison strips on the smoker racks in a single layer. Make sure the strips are not overlapping, as proper airflow is crucial for even smoking and drying.
• Smoke for 4-6 hours, or until the jerky reaches the desired texture. You’re aiming for the jerky to be firm but still slightly chewy. Avoid over-smoking, which can make the jerky too dry and tough.
• The jerky is ready when it bends slightly and cracks, but does not snap completely.

Step 6: Cool and Store

Once the smoking process is complete, remove the jerky from the smoker and let it cool to room temperature. This ensures the moisture is evenly distributed and the jerky retains its desired texture.

• Store the cooled jerky in an airtight container or resealable bag.
• Refrigerate for longer shelf life. When properly stored, the jerky can last up to 1-2 weeks at room temperature, or up to a month in the fridge.

Tips for the Perfect Smoked Venison Jerky with Applewood

• Use Fresh Venison: The quality of the meat greatly impacts the final product. Fresh venison is best, but frozen can also work if thawed properly.
• Marinate Thoroughly: Don’t rush the marination process. Allowing the venison to marinate overnight will ensure it absorbs all the flavors.
• Monitor Temperature: Keep your smoker at a consistent temperature of 160°F. Fluctuating temperatures can result in unevenly cooked jerky.
• Avoid Overcrowding: Arrange the strips on the smoker racks in a single layer without overlapping to allow proper airflow.
• Check for Doneness: The jerky is done when it feels firm but not brittle. It should bend without breaking immediately.

Benefits of Venison Jerky with Applewood

• High in Protein: Venison jerky is an excellent source of protein, providing long-lasting energy and helping with muscle repair.
• Low in Fat: Compared to beef, venison is lower in fat, making it a healthier option for those watching their fat intake.
• Rich in Vitamins and Minerals: Venison contains important nutrients such as B vitamins, iron, and zinc, which support energy levels, immune function, and overall health.
• No Additives or Preservatives: When you make jerky at home, you control the ingredients, avoiding the artificial additives often found in store-bought versions.
• Portable Snack: Jerky is an ideal on-the-go snack, perfect for hiking, camping, or just keeping handy for when you need a quick protein boost.

Frequently Asked Questions (FAQs)

1. What Cut of Venison is Best for Jerky?

The best cuts for venison jerky are lean cuts, such as the round, loin, or flank. These cuts have less fat, which helps prevent the jerky from becoming rancid during storage. It’s essential to trim any excess fat before slicing.

2. Can I Use a Dehydrator Instead of a Smoker?

Yes, you can use a dehydrator to make venison jerky if you don’t have a smoker. Set the dehydrator to 160°F and dry the meat for 4-6 hours. However, using a smoker adds a unique smoky flavor that is hard to replicate with a dehydrator alone.

3. How Long Does Homemade Venison Jerky with Applewood Last?

When stored in an airtight container at room temperature, venison jerky will last 1-2 weeks. For longer storage, refrigerate or freeze the jerky to extend its shelf life to 1-2 months.

4. Can I Make Venison Jerky with Applewood in the Oven?

Yes, you can make venison jerky in the oven. Set your oven to 160°F and arrange the venison strips on a baking rack over a lined baking sheet. Bake for 4-6 hours, keeping the oven door slightly ajar to allow moisture to escape.

5. Is Venison Jerky with Applewood Healthy?

Venison jerky is generally a healthy snack, as it is high in protein, low in fat, and free of the additives found in many commercial jerky products. The homemade version is especially healthy since you control the ingredients and can avoid excess sodium or sugar.

Conclusion

Making Smoked Venison Jerky with Applewood and Cherry Wood is a rewarding experience that results in a delicious, high-protein snack that’s perfect for any occasion. By using a combination of applewood and cherry wood chips, you’ll achieve a unique smoky flavor that perfectly complements the rich taste of venison. With the right preparation, patience, and attention to detail, you can create jerky that’s far superior to anything store-bought.

Follow this guide, and you’ll be well on your way to making venison jerky that’s flavorful, healthy, and sure to impress friends and family. Enjoy your homemade smoked venison jerky, and happy smoking!

Additional Tips for Achieving the Best Jerky

• Experiment with Flavors: Feel free to customize the marinade to your taste. You could add honey for more sweetness, cayenne for extra heat, or even ginger for a bit of spice.
• Use Quality Wood Chips: The type of wood you use for smoking greatly affects the flavor. Applewood and cherry wood provide a sweet, subtle smokiness, but you can experiment with other types like hickory or mesquite for a stronger flavor.
• Store Properly: Always store your jerky in a cool, dry place. A vacuum-sealed bag works great for long-term storage.