Scotch'D Venison Jerky

Two deer-camp favorites collide in this addictive snack.

- Jonathan Miles

This big-tasting jerky gets its inspiration (and kick) from a staple of many deer camps: Scotch whisky. The peaty, malty flavors of Scotch make a potent addition to a traditional marinade of soy (for salt) and brown sugar and maple syrup (for sweet). We like to dry this jerky in a smoker, to add some wood smoke tang, but drying it in a low oven—or a dehydrator, if you’re so equipped—works just as nicely, especially if you dash in the optional liquid smoke. As with all jerky, stop drying it when it feels almost- but- not quite done; it’ll firm up as it cools.

1 Trim any fat, silver skin, and bones from the roast. Wrap the meat in freezer paper or foil and put it in the freezer for about an hour, until it’s firm but not frozen.This makes for much easier slicing.

2 In the meantime, make the marinade by combining the rest of the ingredients in a large bowl and whisking to dissolve the sugar. (If you’re smoking the jerky, leave out the liquid smoke.)