Honey Garlic Venison Jerky

Combine all marinade ingredients (clover honey, low sodium beef stock, low sodium soy sauce, finely minced garlic, water, Apple cider vinegar, Worcestershire sauce, garlic powder, kosher salt, butcher grind black pepper, onion powder) in a small pot and bring to a boil. Remove from heat and cool completely. Pour the cooled marinade into a gallon size ziploc bag and add the 2 lbs of trimmed venison slices. Marinade in the fridge for 24-48 hours. Remove venison slices from marinade, shaking off excess. Preheat your Traeger Grills to 165F. Place venison strips on the grill and smoke for 3-4 hours, or until the venison has dehydrated to the point where it is still pliable but not dry and cracking. This time may vary based on thickness, so check often starting at the 3-hour mark. Cool jerky completely and then refrigerate or freeze. Due to the fresh minced garlic, it is not recommended to leave this out at room temperature.