Serves 6


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

Habanero peppers, minced





Cooking Instructions:


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 --


Black Garlic Smoked Venison Jerky