Back in July I got a new Traeger smoker and have been using it on everything I can. I was curious how it handled smoking meats at lower temps, and figured I’d have to make some jerky. I mixed a marinade and sliced up a venison top round roast. To do that, I used a favorite trick of mine for slicing meat: When you thaw a cut like that, let it thaw for only about 4 or 5 hours, so that it is still slightly frozen in the middle. The roast will hold its shape a little better and make it easier to slice. I used a 2-pound roast with a wet marinade. I don’t use any extra salt in the marinade because the soy sauce and Worcestershire contain plenty of sodium. The end result was a well-balanced sweet and salty marinade that let the flavor of the meat come through.
Click here for this recipe: http://www.outdoorlife.com/recipe-for-smoking-wild-venison-jerky