I always make jerky when I have friends over for beer and soccer. And when I found a lean cut of deer tenderloin in the freezer I had to try to make venison jerky of it.
Essentially you can make jerky of all kinds of meat as long as it is lean meat. Fat meat doesn’t cure well while drying and goes rancid.
- Venison tenderloin
For the marinade
- ¼ cup of red wine vinegar
- ½ cup of olive oil
- 1 tbsp of worcestershire sauce
- 1 tbsp of ground black pepper
- 1 clove of garlic
- ½ onion
- 1 tbsp of salt
For the dry rub
- ½ part salt
- ½ part sugar
- 1 part ground black pepper
- 1 part paprika powder
- 1 part onion powder
- ¼ part garlic powder
- Put the venison in the freezer. This makes it easier to cut in thin slices. The thinner the slices the less jerky the jerky.
- Make the marinade and put the slices in. Put this in the fridge for 2 days to marinate.
- Place some paper towels on your work surface and lay out the slices of venison. Put a layer of paper towels on top and pat the meat dry.
- Mix the dry rub and sprinkle it on both sides of the meat.
- Start your grill with the lowest temperature and the maximum amount of airflow. Try to get it close to 70°C (158F).
- Hang the slices of venison like laundry on your grill grates. Place the grill grates in the grill and close the lid.
- After 6 to 7 hours the venison will be dry enough. They are ready to be eaten but will be way better when you keep them in the fridge for a few days.
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BBQ gear used
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