Colorado Venison Jerky - Smoky Grilled Perfection

Introduction

Experience the bold flavors of Colorado with this venison jerky recipe. Marinated in a smoky-mesquite seasoning, these strips are grilled low and slow on the Arteflame Grill for the perfect jerky-style texture. The flat cooktop griddle ensures an even sear, locking in flavor and moisture while keeping the meat tender. Follow this step-by-step guide to create a delicious homemade jerky that’s ideal for snacking or taking on your next outdoor adventure.

Ingredients

• 2 lbs venison, sliced into 1/4-inch strips
• 1/3 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the soaked napkins.
3. Light the paper and allow the fire to build for about 20 minutes before grilling.

Step 2: Marinate the Venison

1. In a bowl, mix together soy sauce, Worcestershire sauce, liquid smoke, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Add the venison strips, ensuring each piece is well-coated.
3. Cover and refrigerate for at least 3 hours, preferably overnight, for maximum flavor.

Step 3: Grill the Venison Strips

1. Once the grill is ready, spread butter on the flat cooktop griddle.
2. Lay the marinated venison strips on the outer section of the cooktop, allowing them to cook evenly at a lower heat.
3. Grill the strips for about 3-4 minutes per side, turning occasionally to ensure even cooking.

Step 4: Achieve the Perfect Jerky Texture

1. Move the venison strips to a slightly hotter zone on the cooktop to help dehydrate and firm them up.
2. Continue cooking, turning occasionally, until the strips reach your preferred jerky consistency, about 15-20 minutes.
3. Remove from the grill when the venison is firm yet still slightly tender, keeping in mind that the meat will continue to firm up as it cools.

Tips

• Cut venison strips against the grain for a more tender bite.
• For a chewier jerky, slice slightly thicker pieces.
• Store finished jerky in an airtight container for up to a week.

Variations

1. Spicy Chipotle: Add 1 tsp ground chipotle pepper and 1 tsp red pepper flakes for an extra kick.
2. Teriyaki Style: Replace brown sugar with honey and add 1 tbsp grated ginger.
3. Peppered Jerky: Increase black pepper to 1 tbsp for a bolder, peppery flavor.
4. Maple Bourbon: Swap brown sugar for 2 tbsp maple syrup and add 1 tbsp bourbon.
5. Garlic Herb: Add 1 tbsp finely chopped fresh rosemary and thyme for an herby twist.

Conclusion

Grilling venison jerky on the Arteflame Grill brings out its rich, smoky flavors while keeping it tender and juicy. With the right marinade and cooking method, you can create a delicious, homemade jerky perfect for any occasion. Try out different variations to find your favorite flavor profile!

Best Pairings

• Smoky grilled vegetables
• Sweet potato fries cooked on the flat-top griddle
• Roasted corn with butter
• A hearty stout beer or bold red wine