Braswell's Chipotle Venison Jerky


  • 5 lb Venison Round or Rump
  • 1 Bottle Braswell's Mr. Albert's Steak Seasoning & Marinade
  • 1 Jar Braswell's Chipotle Mustard


1. Slightly freeze venison round whole. About 1.5 - 2 hrs. or until meat is mostly firm to the touch. This will help with slicing the meat thin.
2. Remove fat and silver skin.
3. Slice venison round, with the grain, quarter inch thick. This step in important. Helps the texture of the final product. You will lose 70-80 percent of the sliced meat during the cooking process.
4. Place in a non-reactive bowl large enough to allow plenty of room for you to mix in the marinade.
5. Combine venison and marinade and mix well.
6. Cover and place in refrigerator for 12 hrs.
7. After 12 hrs. remove and let come to room temperature
8. Preheat smoker/oven/grill to 170 degrees.
9. Arrange venison slices on rack so that air can circulate completely around each piece.
10. Dust with Braswell's Feather-N-Fowl Seasoning
11. If using oven, place rack on baking sheet to prevent dripping onto oven surfaces.
12. If using smoker, place directly on grill grate or on grill grate over indirect heat if using a grill.
13. Allow to cook at 170 degrees for 4.5-5 hrs. or until meat is completely cooked through and no moisture is visible.
14. Remove and allow too completely cool.
15. Place in a paper towel lined Ziploc bag or in a paper bag for storage. Store jerky in a cool, dry place at room temperature for up to a month, in a refrigerator for up to 6 months, and in the freezer for up to a year.