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Sweet and Spicy Venison Jerky

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Kristi Hartsfield Whittington

Sweet, with a kick to it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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.
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Reviews

recipes need gluten
48
11/15/2010

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.

Adorkable
43
12/1/2010

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 same marinade which I put in the fridge a second time the following day to make more deer jerky and hubby really liked it. He said the flavors weren't as "intense". Thank you so much for this recipe.

Gally
43
7/6/2010

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 (tabasco) as we like it spicy. It's also much easier to slice the roast if it's partially frozen making the slices more even. Thank you for sharing this recipe!