Smoked Venison Jerky on a GMG Grill
With hunting season around the corner, it's time to start cleaning out the freezer. Smoking venison on a Green Mountain Grill pellet grill is a great and easy way to make jerky. This particular jerky is going to fuel a few of us on our upcoming mule deer hunt in Colorado.
Here is a recipe that we've been using to make jerky on our GMG pellet grill.
3 LBs Venison (top round, bottom sirloin)
1 Cup Soy Sauce
1 Cup Teriyaki Sauce
3/4 Cup Worcestershire Sauce
2T - Garlic Powder
2T - Onion Powder
2T - Black Pepper
2T - Cayenne Pepper
2 Limes (juice)
Cut venison into 1/4" slices. It's easiest to have the venison slightly froze so it can be easily sliced.
Marinate venison using the above ingredients for 24-48 hours.
Remove slices from marinade and coat jerky slices with Tone's Garlic Sriracha Seasoning
Set GMG Pellet Grill to 155*F
Smoke for 5-6 hours until jerky is done (flipping jerky once at the halfway mark)