Start by brining your wild game meat in cold salt water (or your favourite brine) for 8-12 hours. This will help tenderize and flavour the meat.

After brining, dry the meat off with a paper towel and set the meat in the freezer for about an hour. This will firm it up and make it easier to slice.

Once partially frozen, cut the meat into 1/4" thin slices. Be sure to cut against the grain to ensure tender jerky.

In a large dish or freezer bag, mix together the cooled coffee, soy sauce, brown sugar, onion powder, garlic powder, Worcestershire sauce, salt, and peppercorns.

Add the meat slices to the marinade, making sure each piece is fully submerged.

Marinate in the fridge for 24 hours, turning the meat occasionally to ensure even coverage.

After 24 hours, remove the meat from the marinade. Let any excess marinade drip off, and remove the peppercorns if desired.

Place the slices on a thin rack, making sure they are spaced out to allow airflow.

Set your smoker to 160°F (70°C). Smoke the meat for 2 hours, then continue dehydrating for an additional 6 hours at the same temperature.

Alternatively, if you don't have a smoker, you can add a few drops of liquid smoke to the marinade and dehydrate the meat in a dehydrator or oven at 160°F for 8 hours.

If you prefer a full smoke flavor, smoke the meat for the entire 8 hours.

Once the jerky is fully dried, remove it from the rack and allow it to cool.

Store the jerky in an airtight container. It can be kept in the fridge or freezer for longer shelf life.