Pennsylvania Fire-Grilled Deer Jerky Recipe

Introduction

Fire-grilled deer jerky is a timeless way to enjoy delicious, protein-packed venison. This recipe delivers full flavor, highlighting the gamey richness of Pennsylvania venison while locking in juices through high-temperature searing. Using the Arteflame Grill, we transform thin-sliced marinated deer into flavorful, chewy jerky with the perfect smoky char. With no lid or pans required, the solid steel flat cooktop does all the work. Let’s get grilling outdoors—Pennsylvania style!

Ingredients

• 2 lbs venison (deer meat), thinly sliced against the grain
• 1/3 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 2 tbsp butter (for grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame Grill.
2. Pour a little vegetable oil on the napkins to help ignite the firewood.
3. Stack firewood over the oil-soaked napkins.
4. Light the napkins with a long match or lighter.
5. Wait about 20 minutes until the center grate reaches searing temperatures (around 1,000F).

Step 2: Prepare the Venison Marinade

1. In a large bowl, mix soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using).
2. Add the thin-sliced venison to the marinade and mix well to coat all pieces.
3. Cover and refrigerate for 4-8 hours for maximum flavor.

Step 3: Grill and Sear the Venison

1. Remove venison from marinade and pat lightly dry.
2. Place a bit of butter on the flat griddle top near the center to melt.
3. Quickly sear each piece on the center grill grate at 1,000F for 15-30 seconds per side to lock in juices.
4. Move each seared slice to the flat cooktop to slow-cook and dry out slightly into jerky texture.

Step 4: Finish Cooking

1. Allow the meat to grill slowly on the flat cooktop until the texture becomes slightly firm but still chewy (this takes about 5–10 more minutes depending on thickness).
2. Rotate pieces as needed and move them to cooler or hotter zones depending on doneness.
3. Remove the slices when internal temperature is about 15°F below your desired final temperature (meat continues to cook slightly even after removing).

Tips

• Use a meat thermometer to avoid overcooking the jerky slices.
• The butter on the cooktop gives richness and sears the meat evenly without burning.
• Let the grilled jerky slices rest for 5–10 minutes before serving or storing.
• Slicing meat uniformly ensures even grilling.
• Store leftover jerky in a sealed container in the fridge for up to a week.

Variations

1. Sweet Maple Jerky: Add 2 tbsp pure Pennsylvania maple syrup to the marinade for a sweet-salty balance.
2. Spicy Sriracha Jerky: Add 1 tbsp sriracha and extra cayenne for heat lovers.
3. Smoky Chipotle Jerky: Mix in 1 tsp chipotle powder and a dash of liquid smoke.
4. Herb-Garlic Jerky: Include chopped rosemary and thyme for herbal aromatics.
5. Teriyaki-Style Jerky: Substitute soy sauce with teriyaki sauce and add minced ginger for an Asian-style twist.

Conclusion

Using the Arteflame Grill to make Pennsylvania fire-grilled deer jerky is a delicious way to savor local venison with rich, smoky character and satisfy your tastebuds. The high-temp sear followed by even cooking on the solid steel cooktop makes this recipe a standout every time. Happy grilling and enjoy your outdoor cooking adventure!

Best Pairings

• Roasted corn with smoked paprika and butter
• Fire-grilled sweet potatoes slices
• Smoky baked beans simmered on the flat top
• IPA or smoked porter beer
• Charred sourdough bread slices with garlic butter