Smoked Lemon Pepper

Ingredients:

• 2lbs Venison cut into 1/4" strips

• 1.5 tsp black pepper

• 1 tsp garlic powder

• 1.5 tsp lemon pepper

• 1 tsp salt

• 1/2 cup soy sauce

• 1/2 cup water

• 1/2 tsp curing salt

Instructions:

1. Cut venison into 1/4" thick strips and place in bowl to marinade

2. Mix all ingredients and pour into marinade with meat

3. Mix well and let rest for ~24 hours (the longer the marinade rests the better)

4. Dry meat on paper towels and place on smoking trays with space between each piece of meat (air needs to flow between pieces)

5. Setup smoker to 180° and maximum smoke setting

6. Close the lid and smoke until the jerky is dry but still pliant, this can be 4-5 hours

7. Pick jerky off grates and place in plastic bag and allow to cool for 1 hour at room temp before sealing