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)