Savory Wild Game Jerky on a Pellet Grill

1.Trim any excess fat from the wild game meat and slice it into thin strips, about 1/4 inch thick. For easier slicing, partially freeze the meat for about 1-2 hours before cutting.

2.In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, and liquid smoke. Mix well until the sugar is dissolved and all ingredients are combined.

3.Add the sliced meat to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Refrigerate for at least 6 hours, or overnight for best flavor.

4.Preheat your pellet grill to 160°F (71°C). If your grill has a smoke setting, use it to infuse more flavor into the jerky.

5.Remove the meat from the marinade and pat it dry with paper towels to remove excess moisture. This helps the jerky to dry properly and prevents it from becoming too soggy.

6.Arrange the meat strips in a single layer on the grill grates, making sure they do not overlap. Close the lid of the grill.

7.Smoke the jerky for 4-6 hours, checking periodically for doneness. The jerky is ready when it is dry to the touch and bends without breaking. It should not be brittle but should have a firm texture.

8.Once done, remove the jerky from the grill and let it cool completely on a wire rack. This will help it firm up further as it cools.

9.Store the jerky in an airtight container or vacuum-sealed bag. It can be kept at room temperature for a week or refrigerated for longer shelf life.