Smoked Venison Jerky

5 pounds venison, (sliced against the grain ¼ inch thick)

½ cup lime or lemon juice ((see below))

½ cup salt

¼ cup paprika

2 tablespoons cayenne or other chile powder

2 tablespoon garlic powder, (or 8 garlic cloves, minced and mashed)

1 tablespoon black pepper

1 tablespoon dried oregano ((optional))

1 tablespoon citric acid ((optional))

Mix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison with the spice mix well, pressing and massaging it into the meat. Put all this in a covered container in the fridge for a day, and up to 2 days. More than that and things might get too salty.
Get your smoker going at about 165°F and no hotter than 200°F. Wood choice is up to you, but I like mesquite. Remove the meat from the container and shake off any excess spices; you do want some on there, though. Lay the meat out in the smoker so they are not touching. Smoke until leathery, so not juicy and not brittle. Start checking on the meat at 2 hours, then every 20 minutes past that.
Once the jerky is to your liking, let this cool to room temperature before you put in the fridge.

Course🥨Snack

Diets🌾Gluten-free🥩Carnivore...

Category🥩Jerky

Cuisine🇺🇸American

Occasions📆Everyday🏞️Outdoor Activities

Season🔁Year-round

DifficultyMedium ⏰ 4h