Jerky is hundreds of years old. From indigenous people to cowboys to soldiers to now, jerky has been beloved over the years. It’s a salty and hardy snack that lasts for quite some time. The best kind of jerky? Smoked venison jerky. It’s a little leaner, but just as tasty and David Bancroft knows just how to prep it.
When David Bancroft’s not steering the ship at his famed Acre and Bow & Arrow Barbecue restaurants, the Iron Chef Showdown winner loves enjoying backyard life with his wife, kids and dogs. But, the James Beard semifinalist always manages to find time for a date with largemouth bass or whitetail bucks (just a few of the many species he loves catching or harvesting). And, every deer season, Bancroft makes it a point to craft as many batches of smoked venison jerky as he can. Here’s his tried-and-true recipe!
Smoked Venison Jerky Tips and Tricks
- Refrigerating the meat helps you to better slice the meat, especially given that you have to cut against the grain.
- Using a drip pan in your smoker can help minimize the messes you have to clean afterwards.
- If you’re unsure if your smoked venison jerky has been smoking for long enough, you can determine based on the bend. It should bend, but should not snap cleanly through.
- It can be helpful to place a shallow pan of water in the back of your smoker in order to keep the jerky from becoming overly dry.
- The type of wood you use makes a difference! Be sure to consider what sorts of pellets or logs you’re using and how they may pair with or effect your seasonings.