Sweet, smoky, skewered with pineapple... What's not to love about these shish kabobs?
Makes 6 skewers
- Ingredients -
¾ lbs venison, cubed
3 tablespoons Weston Teriyaki Jerky Seasoning
½ cup cubed pineapple
½ red pepper, cut into one inch squares
1 yellow onion, quartered
salt & pepper, to taste
- Tools -
Weston Vacuum Sealer
smoker wood chips (something sweet like cherry is best)
In a large bowl, toss the venison with Teriyaki seasoning until well coated. Transfer to a Vacuum Sealer Bag or Canister, then use a Vacuum Sealer to seal. Marinate in the refrigerator overnight.
Soak the smoker chips Preheat your Smoker to 175°F.
Slice the pineapple, red pepper, and yellow onion into 1 inch chunks. Skewer the venison, onion, pepper, and pineapple so that they alternate.
Place the skewers on the Smoker racks and smoke under heavy smoke for one hour, or until they reach your preferred internal temperature.
|We like to smoke our venison to 130-135°F - medium rare, so we keep the dampers open and the smoke flowing to get it good and smoky in a short period of time in the smoker|
Remove from skewers and serve.