Smoked Venison Jerky on the XT💪 📸@certified.creole.bbq Recipe: • 3 lbs venison sirloin tip roast, trimmed and sliced into 1/8 to 3/16 inch strips • 6 tbsp Worcestershire sauce • 1 tbsp curing salt • Dad’s Chile Dulce seasoning: 3 tbsp • 16.9 fl oz water Instructions: 1. Slice Meat: Trim venison of any silver skin or fat. Slice against the grain into thin strips, between 1/8 and 3/16 inch thick. 2. Prepare Marinade: In a large mixing bowl, combine Worcestershire sauce, water, curing salt, and Dad’s Chile Dulce seasoning. Stir well to dissolve the salt and distribute seasoning. 3. Marinate: Add sliced venison to the marinade. Mix to coat evenly. Cover and refrigerate for 24 hours, stirring or shaking the container a couple of times during the soak. 4. Smoke: Remove meat from marinade and arrange strips on the racks of your Masterbuilt XT smoker. 5. Smoking Process: • Use a combination of lump charcoal and post oak wood for that rich, traditional smoke flavor • Smoke at 160°F to 180°F for about 5 hours, or until the jerky is firm but flexible 6. Cool & Store: Let jerky cool completely. Store in airtight containers or vacuum seal. For longer shelf life, refrigerate or freeze. #jerky #venison #recipe #masterbuilt #xt #smoked #smoker #charcoal #grilling #bbq