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Vension Jerky
by Martin Reinhardt - Saturday, March 31, 2012, 4:11 PM

Cut about 2-2 ½ lbs of venison strips about ¼ inch thick so that all of the pieces are roughly the same thickness so they get done about the same time. The length doesn’t really matter. Cut them with the grain so they don’t fall apart into smaller pieces when dry. Soak them overnight in brine consisting of sea salt and maple sugar. Using a gallon size bucket, fill the bottom with half sea salt and half maple sugar. Fill half way with water put strips in and sprinkle more sea salt and maple sugar over meat and top it off with water. Mix the meat and cover over night in refrigerator. Place on smoker grill and let brown and dry until they reach a jerky consistency. Remove and store in a dry zip-lock baggie.