Ingredients

2 pounds venison roast, trimmed
½ teaspoon onion powder
2 garlic cloves
½ cup soy sauce
½ cup Worcestershire sauce
¼ cup pineapple juice
1 tablespoon brown sugar
2 teaspoons red pepper flakes
2 habanero peppers, minced

Directions

With a sharp knife, slice the venison roast into 1/4-inch-thick slices, slicing against the grain. Trim any fat or connective tissue. Set venison slices aside.

To make the marinade, place all other ingredients (onion powder, garlic, soy sauce, Worcestershire, pineapple juice, brown sugar, red pepper flakes, and habaneros) in the pitcher of a blender. Puree until smooth.

Combine marinade and venison jerky in a zip-top bag; place in the refrigerator to marinate overnight.

When ready to cook the venison jerky, set smoker temperature to 180 degrees F and preheat with lid closed for 15 minutes.

Remove the venison jerky from the marinade; discard marinade.

Arrange marinated venison slices in a single layer directly on the grill grate. If you like your venison jerky a little spicier, sprinkle the wet jerky with additional red pepper flakes.

Smoke meat for 4 to 5 hours, or until jerky is dry but still chewy and somewhat pliant when you bend it.

Remove venison jerky from grill and transfer to a cooling rack; allow to cool for 1 hour.

Store Smoked Habanero Venison Jerky in an airtight container or zip-top bag in refrigerator for up to two weeks or one month in the freezer. Enjoy!