Cola Venison Jerky
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Ingredients:
- 4lb of “frozen” venison round roast
- 2 cups of cola (I recommend using a cola with true cane sugar)
- 1⁄3 cup apple cider vinegar
- 1⁄2 cup soy sauce
- 1⁄2 cup brown sugar
- 1 teaspoon pink curing salt
- Fire & Smoke BBQ Company Windy City BBQ rub
Directions:
- Put the venison in the freezer for about 2 hours. This will make slicing much easier.
- Slice the venison into 1⁄4” slices with the grain.
- Mix the cola, apple cider vinegar, soy sauce, brown sugar & curing salt in a gallon zip lock bag.
- Submerge the venison in the marinade for 12-24 hours.
- Remove venison & pat dry.
- Coat in Fire & Smoke Windy City bbq rub.
- Place the venison on the smoker at 160-200 degrees, keep it as low as possible while maintaining a clean fire.
- Smoke till the meat has a nice leathery texture, I like to see some white when bending it not it cracking.
- Cool on a cookie rack & vacuum seal to help with storing.