Recipe Source - Chef Mitch Maier
Prep Time - 20 Minutes
Cook Time - 5 Hours
Total Time - 5 Hours 20 Minutes
2 lb venison, trimmed
1 teaspoon Worcestershire sauce
1/2 tsp onion powder
1 tsp granulated garlic
1 tsp salt
1/2 cup soy sauce
1/2 cup Chef Mitch Maier Black Garlic Sauce & Marinade
1 Tbsp brown sugar
2 tsp black pepper
1 tsp paprika
2 tsp cayenne pepper
2 tsp red pepper flakes
2 Habanero peppers, minced
Slice the venison into 1/4” thick slices. Trim any fat or connective tissue.
Except venison add all ingredients to a bowl and whisk. Add venison slices and mix to combine.
Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.
When ready to cook, set temperature on grill to 180℉ and preheat, lid closed for 15 minutes.
Remove the venison from the marinade and discard marinade.
Arrange the meat in a single layer directly on the grill grate. For extra spicy jerky, sprinkle with more cayenne pepper, red pepper flakes and black pepper.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.
Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or zip top bag in refrigerator. Enjoy!
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com