Sweet and Spicy Venison Jerky

Sweet and Spicy Venison Jerky

22
Kristi Hartsfield Whittington 3

"Sweet, with a kick to it."

Ingredients

1 d 4 h 15 m {{adjustedServings}} servings 208 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 2186 mg
  • 87%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  2. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  3. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Footnotes

  • Cook's Note
  • If you don't have a food dehydrator, you may also place it in a 160 degree F oven for 6 to 8 hours.
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Reviews

22
  1. 26 Ratings

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this was very good, I used it for goose jerky. I left out the liquid smoke, and used the smoker. Racks were full 4 hrs at 160 degrees. I can't wait to try it on deer.

This was one of the best jerky I have ever tasted. Hubby thought it was a little too sweet for him. He doesn't really care for sweet jerky much but I thought it was just amazing. I did use the s...

This was very good - I have to admit though, that I'm always looking to find ways to use less salt so I used granulated garlic and Bragg Soy substitute. I also used more hot pepper sauce (tabasc...