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Course
Small Bites
Duration
8 hours prep, 4-5 hours cooking
Serves
4-6
Chef’s notes
When I first smelled MeatEater’s Sabertooth Slayer Coffee Chili Rub, I instantly thought of jerky. I judge a good jerky by my desire to constantly snack on the strips. I’ll only eat subpar jerky when I’m hungry; whereas a good jerky will have me breaking off a piece every time I pass through the kitchen. This jerky barely lasted long enough for me to get pictures.
Have no fear if coffee isn’t your thing. The coffee and chili flavors are subtle and balanced with the other liquid and dry ingredients. I used alder wood for smoking, but there’s no wrong pellet choice for this recipe.
Ingredients
- 2 lb. venison roast, slightly frozen
- 1 cup slightly sweetened cold brew coffee
- 1 tbsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 1 tbsp. MeatEater’s Sabertooth Slayer Coffee Chili Rub
- 2 tbsp. maple syrup
- 1 tbsp. Morton’s Tender Quick
- Additional Coffee Chili Rub for seasoning before the grill
Also works with
Any wild game meat
Special equipment
Meat mallet, smoker, plastic bag
Preparation
- Remove as much silver skin and tendons from the roast as you can. I prefer to work with a slightly frozen roast for jerky because it makes it easier to cut and trim. Slice approximately ¼-inch-thick strips of meat. They can range in length and width, but bigger the better.
- Lay out all the strips of meat on your cutting board and give them a once-over with your meat mallet. I used the textured side of my mallet to help tenderize. Don’t smash the meat into particles; one pass on each side is good.
- In medium bowl, combine the coffee, Worcestershire sauce, soy sauce, coffee chili rub, maple syrup, and Tender Quick. You can also use pink curing salt if you can’t find Morton’s Tender Quick.
- Mix the marinade well to incorporate the spices into the liquid. Add the strips of meat to a gallon bag and pour in the marinade.
- Place the bag in the refrigerator and allow it to marinate for 8-12 hours.
- Preheat your wood or pellet smoker to 180 degrees.
- Remove the meat marinade from the fridge. Lay out each piece of meat and pat dry with a towel. Season on both sides with Sabertooth Slayer Coffee Chili Rub.
- Place all the strips in single layers on the grate of the smoker. Allow the meat to cook for 4-5 hours, and flip once halfway through. The meat should be flimsy, but not brittle.
- Once cooked, remove the meat from the grill and allow to cool to room temperature. Store in the refrigerator for up to several weeks.
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Chef’s notes
When I first smelled MeatEater’s Sabertooth Slayer Coffee Chili Rub, I instantly thought of jerky. I judge a good jerky by my desire to constantly snack on the strips. I’ll only eat subpar jerky when I’m hungry; whereas a good jerky will have me breaking off a piece every time I pass through the kitchen. This jerky barely lasted long enough for me to get pictures.
Have no fear if coffee isn’t your thing. The coffee and chili flavors are subtle and balanced with the other liquid and dry ingredients. I used alder wood for smoking, but there’s no wrong pellet choice for this recipe.
Ingredients
- 2 lb. venison roast, slightly frozen
- 1 cup slightly sweetened cold brew coffee
- 1 tbsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 1 tbsp. MeatEater’s Sabertooth Slayer Coffee Chili Rub
- 2 tbsp. maple syrup
- 1 tbsp. Morton’s Tender Quick
- Additional Coffee Chili Rub for seasoning before the grill
Also works with
Any wild game meat
Special equipment
Meat mallet, smoker, plastic bag
Preparation
- Remove as much silver skin and tendons from the roast as you can. I prefer to work with a slightly frozen roast for jerky because it makes it easier to cut and trim. Slice approximately ¼-inch-thick strips of meat. They can range in length and width, but bigger the better.
- Lay out all the strips of meat on your cutting board and give them a once-over with your meat mallet. I used the textured side of my mallet to help tenderize. Don’t smash the meat into particles; one pass on each side is good.
- In medium bowl, combine the coffee, Worcestershire sauce, soy sauce, coffee chili rub, maple syrup, and Tender Quick. You can also use pink curing salt if you can’t find Morton’s Tender Quick.
- Mix the marinade well to incorporate the spices into the liquid. Add the strips of meat to a gallon bag and pour in the marinade.
- Place the bag in the refrigerator and allow it to marinate for 8-12 hours.
- Preheat your wood or pellet smoker to 180 degrees.
- Remove the meat marinade from the fridge. Lay out each piece of meat and pat dry with a towel. Season on both sides with Sabertooth Slayer Coffee Chili Rub.
- Place all the strips in single layers on the grate of the smoker. Allow the meat to cook for 4-5 hours, and flip once halfway through. The meat should be flimsy, but not brittle.
- Once cooked, remove the meat from the grill and allow to cool to room temperature. Store in the refrigerator for up to several weeks.