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Smoked Honey Pepper Venison Jerky in an Electric Smoker

Updated on December 28, 2016
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Whitney loves baking, grilling, smoking and cooking just about anything anyway.

One of the most common ways to make jerky at home is with a dehydrator, But, you can just as easily make a smoked jerky with an electric smoker with ready-to-eat jerky in about four to six hours after putting the meat in the smoker.

When making jerky, you can use beef, bison, elk, pork, turkey and venison. Beef may be the more common type of jerky, but venison jerky is a great way to mix up how you cook deer.

Venison is lean and high in protein. Plus, venison is typically going to be an organic meat, which means it doesn't have any chemicals and additives in the meat. When cooking venison, you're really consuming a better meat.

Cast your vote for Honey Pepper Venison Jerky

Cook Time

Prep time: 30 hours
Cook time: 5 hours
Ready in: 35 hours
Yields: 2 pounds of jerky


  • 2 pounds venison
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1 tablespoon cayenne pepper
  • 4 tablespoons lemon juice
  • 1 minced garlic clove
  • 1 pinch salt and pepper


  1. Along the grain of the venison, slice at at a 45-60 degree angle in 1/8" to 1/4" thick strips.
  2. Mix all ingredients.
  3. Marinate the venison in the marinade overnight in the refrigerator.
  4. Remove the strips from the marinade. Pat dry.
  5. Preheat your smoker, according to manufacturer directions. (The Charbroil Digital Smoker has a 45 minute preheat period.) Once your smoker is preheated, set the temperature to 165 degrees Fahrenheit.
  6. Smoke the venison for about 4 to 6 hours, or until the meat is firm.
Char-Broil Deluxe Digital Electric Smoker, 725 Square Inch
Char-Broil Deluxe Digital Electric Smoker, 725 Square Inch

Super easy smoker for beginners and advanced smokers who want to try something a little different with outdoor cooking. This is one of my favorite smokers. It's easy to set up and use, and you can smoke just about anything from ribs to macaroni and cheese to jerky.



  • What part of the deer should I use for jerky?

You can cut just about any part of the deer for jerky, but the the front shoulders and back straps are great so that you don't lose any roasts or steaks.

  • Can I overlap the meat when smoking?

You don't want to completely overlap the meat, but the pieces can touch.

  • How to tell if the jerky is done?

Take a piece and lightly shake it between your fingers. If it's floppy or limp, it needs to cook longer.

  • How to store jerky?

Store leftover jerky in a sealable bag.

  • How long will the jerky last?

If you've made too much, you can freeze the jerky. It should keep for about three months in the freezer.

  • What wood can I use to smoke venison?

You can use just about any wood, but for the best flavor to complement the meat, try hickory, mesquite, pecan or whiskey.


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