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5 lbs. Deer Meat cut into strips

1 c. Soy Sauce
½ c. Brown Sugar
¼ c. Molasses
¼ c. Worcestershire Sauce
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Canning Salt
1 Tbs. Red Pepper Flakes
1 Tbs. Black Pepper
2 tsp. Morton Tender Quick
1 tsp. Powdered Cayenne Pepper


Mix together marinade ingredients. Pour into Ziploc bag. Add meat and seal bag. Refrigerate overnight or at least 12 hours. Remove meat strips and place small pieces on a seafood grill and use jerky rods for larger meat strips.
Remove the top 3 shelves in the Amerique. Place seafood grill on the top rack and the jerky rods on the next side slots. Smoke at 160° for 2 hours with the door shut. Open door about 4 inches, turn temperature up to 200° and continue smoking for 2 hours or until done. Remove from smoker and serve.
Yields: 5 lbs. Deer Meat
Recommended Wood: 4 oz. Hickory Wood