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Easy-to-Make Maple Venison Jerky

Over the weekend I thought I would try adding a touch of maple syrup while making jerky to give it a hint of sweetness and the results were delicious.

This jerky was made out of a doe I shot in Texas while out filming for Winchester Life. To start I pulled the meat out of the freezer and let it thaw to a point where it was slightly frozen, but no longer a brick of ice!
Easy-to-Make Maple Venison Jerky

Here is what you will need:

  • 3lbs of Venison Roast


  • 1/2 Cup Soy Sauce 
  • 1/2 Worcestershire Sauce 
  • 1 Garlic Clove; Minced 
  • 3 Tablespoons of Boxler Maple Syrup (note the self-promotions…but it’s great stuff!)

If you are using fresh venison that has never been frozen, put it in the freezer for an hour or so before slicing. I find that this allows the meat to slice more easily and evenly. 


You will want to start by slicing the venison into 1/4” inch pieces. I used a meat slicer as this makes the process quicker and you won’t be left with pieces that are overcooked or undercooked.


Once the venison is sliced, mix the slices with the marinade and allow them to sit in the refrigerator overnight. 


Now we are about ready to get to smoking! 


Fill your Traeger (or other) with pellets and turn it on to the smoke setting. I used mesquite pellets for this batch. (I wanted to use maple but I didn’t have any of those left….so I’ll be making this recipe again soon with maple pellets.) 


Before placing the jerky on the grill, take them out of the marinade and pat them dry so they do not have any pooled liquid on them. Next, place them flat on the grill making sure that none are overlapping.


Let them smoke for about 3-4 hours, or until desired doneness. 


Remove the jerky from the grill and place it in a Ziploc bag allowing it to sit for about an hour. Or if you are like my family allow them to sit in a bag while snacking, even toddlers will approve!

Maple Jerkey


If there are any leftovers, remove any excess air from the bag and put it in the refrigerator. It should keep for 3-4 weeks!


This is a great snack to enjoy anywhere, especially in the tree stand!


Let me what your special Venison Jerky ingredient is by commenting below and be sure to follow Winchester’s social media channels for more hunting and shooting tips and updates on Winchester supported events and promotions on FacebookYou TubeInstagram and Twitter.

Nikki Boxler
Nikki Boxler
Nikki Boxler grew up on a large dairy farm in Western New York and continues to reside there today. This setting has shaped her love of the outdoors and is how she developed a passion which drives her to spend as much time hunting and fishing as possible. For her, hunting is not about the kill, it is about the experience, the memories, the moments and having fun. Her most memorable adventures take place not only in the woods but also around the grill. Nikki thoroughly enjoys her role as co-host of Winchester Life.