Step-by-Step Guide to Campfire Smoked Venison Jerky 1. Prep the Venison Start with fresh or thawed venison. Trim off any fat or connective tissue—fat can go rancid and mess up your jerky. Pop ...

Venison of all kinds is popular ... A bit of curing salt is good insurance that your jerky won’t make you or your friends and family sick. Smoked jerky has a great campfire flavor that's hard to beat.

Yes, goose breasts. They are lean, dark red meat and taste like venison jerky when done. I’m not a fan of liquid smoke, which imparts sort of an imitation smoke flavoring to the meat ...

Pat beef dry with a paper towel. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend ...

Snackmasters Original Beef Jerky Large slabs of this slightly too leathery, but nicely flavored beef offer a tasty balance of sweetness, spice and smoke. 80 calories, 2 g fat, 560 mg sodium ...