Venison is growing in popularity, and chances are you have some in your freezer chest. Many people avoid cooking these types of meats because of the gamey flavor they produce.
Not only that but if the meat is cooked too fast or incorrectly, you’re left with tough meat no one wants to eat. This article will walk you through step by step how to make venison jerky on a Pit Boss pellet grill that everyone will love.
How to Make Venison Jerky On A Pit Boss Pellet Grill?
In order to make the perfect venison beef jerky, you’ll need to prepare the meat properly, by trimming as much fat as possible, brine the meat, choose the right pellets and cook at the right temperature until it reaches an internal temperature of 140°F.
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What Is Deer Meat?
Deer meat aka venison is meat that comes from any kind of deer. Venison is leaner than beef you buy from the supermarket. That’s why it’s harder for people to cook.
You can’t cook it the same way you do as supermarket purchased meat. Venison is extremely lean meat that can dry out easily when cooked incorrectly.
Tips for Making Venison Jerky
To grill the perfect venison jerky on the Pit Boss pellet grill, you need the following:
- Using aged deer meat
- Preparing the meat properly
- Proper tools
- The right cooking technique
- Brining the deer meat
- Instant read thermometer to check doneness
- The proper cooking temperature
- The right P-setting
- Patience
This all sounds complicated, especially, if you’ve never cooked dear meat on the Pit Boss. Don’t worry, I’ll cover the steps in complete detail below.
By the time you finish reading this guide, you’ll feel more confident about smoking deer meat on the Pit Boss.
Can You Smoke Deer Meat?
Deer meat aka venison is tender, lean meat that is great for smoking. That said, it’s not as easy to cook as other cuts of meats such as beef briskets, pork butt, tri-tip and etc.
Trimming and Butchering Deer Meat
As soon as the deer is harvested, have a plan for getting it processed by removing the intestines and other inedible tissues.
Remove as much as the gristle, fat, sinew, and silver skin as possible. When processed properly, the less likely it will taste gamey when cooked.
This video will walk you through the process of butchering the deer at home if you’re into hunting and preparing your own foods.
If you’re trimming the meat yourself, ensure you use sharp knives and trip anything that is not muscle. This will ensure the meat will be as tender as possible.
Most people will purchase venison meat from their local butcher shop. Regardless of where you get it from, the preparation of the meat is the most important part.
Pro Tip: The secret to creating succulent, tender deer meat is to let it age before cooking it!
Preparing the Deer Meat for Smoking
You’ve likely had the meat in the freezer for a while, so you’ll want to make sure it’s thawed out before cooking. Venison can be cooked when frozen, but it can take up to 1.5 times longer than thawed meat.
Can You Brine Deer Meat?
You can brine deer meat, and it will help prevent the gamey flavor. It will also tenderize the meat by breaking down the proteins, as the salt soaks into the fibers that have a lower salt concentration.
Once the meat has been trimmed and prepared, you can find several brining recipes online this site has a great one.
However, a basic brine recipe such as the one below is great for beginners.
What You Need:
- 1 Gallon water
- 1 Tablespoon Rosemary
- 1/4 Cup Worcestershire sauce
- 1/2 Cup Brown sugar
- 1/2 Cup Molasses
- 2 Tablespoons Black Pepper
- 1/2 Cup Soy sauce (Not Low Sodium)
- 3/4 Cups Kosher salt
Once you’ve mixed the ingredients, place both the meat and the brine in a Ziplock bag.
Ensure the brine is covering all the meat and place it in the refrigerator for no more than 24 hours.
What Spices Go Well With Deer Meat?
Like most meats, the meat goes great with several herbs and spices. It mostly comes down to your taste buds.
Here are a few of the herbs and spices that are ideal for venison.
- Rosemary
- Bay
- Thyme
- Juniper
- Allspice
- Black Pepper
When in doubt you can invest. in a venison jerky kit such as the Hi Mountain Jerky seasoning. It contains five flavors from Mandarin Teriyaki, Sweet & Spicy, etc.
- AUTHENTIC WESTERN FLAVORS – Kit includes five delicious flavors: Mandarin Teriyaki, Pepperoni, Sweet & Spicy, Inferno, and Pepper.
- AMAZING TASTE -- Hi Mountain Jerky Seasonings are carefully crafted to produce the perfect jerky flavors for beef, wild game (venison, deer, elk, caribou), poultry, and fish. They will transform even the most ordinary meat into scrumptious treats!
- KIT INCLUDES -- The jerky kit provides you with all the essential spices you need to make homemade jerky in your oven, smoker, or dehydrator. It includes five seasoning packets, one cure packet, a shaker mixing bottle, and detailed instructions that are easy to follow.
- EASY TO MAKE -- Simply follow the instructions included with the kit. Simply put, you will cut the meat into strips, mix the spices and cure, and cover the strips evenly. Store strips in a plastic container and refrigerate for 24 hours. Cook or smoke your jerky for 1 to 2 hours at 200 degrees Fahrenheit. Meat MUST REACH INTERNAL TEMPERATURE of 165 degrees Fahrenheit. If using a dehydrator, follow the manufacturer's instructions. When finished, refrigerate and enjoy.
- SEASONS UP TO 20 LBS OF FRESH MEAT – Each of the 5 flavor packets will season 4 lbs of whole muscle meat.
I’ve personally never tried any of the jerky kits, as I like experimenting with my cooks. However, you can’t go wrong and it can be a great way to season the meat if you’ve never cooked deer mea