Carnivore's Kitchen | December 17, 2020

Sweet, salty and snack-worthy. Thin venison slices are given a bath in a sweet and salty marinade and smoked over our classic Big Game hardwood for some big time flavor. Stick that in your back pocket.

Prep Time– 20 MINUTES

Cook Time– 4 HOURS



  • 2 Pound venison
  • Teaspoon apple cider vinegar
  • 1 Teaspoon granulated garlic
  • 1 Teaspoon salt
  • Cup soy sauce
  • Cup Worcestershire sauce
  • 1 Tablespoon brown sugar
  • 2 Teaspoon white pepper
  • 1 Teaspoon ground cloves
  • 2 Teaspoon ground cinnamon
  • 2 Teaspoon star anise
  • 1 Teaspoon ground nutmeg


  1. With a sharp knife, slice venison into 1/4 inch thick slices. Trim any fat or connective tissue.
  2. Add all ingredients except venison to a bowl and whisk. Then add venison slices and mix to combine.
  3. Transfer contents of bowl to a large resealable bag and seal, removing as much air as possible. Place in fridge to marinate overnight.
  4. When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  5. Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.
  6. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.
  7. Remove from Traeger and transfer to a cooling rack. Allow to cool for 1 hour. Store in an air tight container or resealable bag in refrigerator. Enjoy!

Check out other great wild game recipes from Traeger here.