To make this tasty recipe, start by marinating thin strips of venison roast overnight to infuse the sweet and spicy flavors of pineapple and habanero peppers. Then place the marinated jerky directly on the grill and smoke for 4 to 5 hours. (Photo courtesy of Traeger)
April 05, 2019
By Traeger
Print Recipe
Serves: 6-8 Prep time: 8-10 hours Cook time: 4-6 hours Recommended wood chips/pellets: Hardwood Maple
Ingredients:
2 pounds venison roast, trimmed ½ teaspoon onion powder 2 garlic cloves ½ cup soy sauce ½ cup Worcestershire sauce ¼ cup pineapple juice 1 tablespoon brown sugar 2 teaspoons red pepper flakes 2 habanero peppers, minced Directions:
With a sharp knife, slice the venison roast into 1/4-inch-thick slices, slicing against the grain. Trim any fat or connective tissue. Set venison slices aside. To make the marinade, place all other ingredients (onion powder, garlic, soy sauce, Worcestershire, pineapple juice, brown sugar, red pepper flakes, and habaneros) in the pitcher of a blender. Puree until smooth. Combine marinade and venison jerky in a zip-top bag; place in the refrigerator to marinate overnight. When ready to cook the venison jerky, set smoker temperature to 180 degrees F and preheat with lid closed for 15 minutes. Remove the venison jerky from the marinade; discard marinade. Arrange marinated venison slices in a single layer directly on the grill grate. If you like your venison jerky a little spicier, sprinkle the wet jerky with additional red pepper flakes. Smoke meat for 4 to 5 hours, or until jerky is dry but still chewy and somewhat pliant when you bend it. Remove venison jerky from grill and transfer to a cooling rack; allow to cool for 1 hour. Store Smoked Habanero Venison Jerky in an airtight container or zip-top bag in refrigerator for up to two weeks or one month in the freezer. Enjoy! For more Traeger recipes, visit: https://www.traegergrills.com/recipes
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