Sweet and Spicy Venison Jerky

Name: Sweet and Spicy Venison Jerky
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 1/2 cup soy sauce; 1/2 cup brown sugar (packed); 1/4 cup Worcestershire sauce; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper (freshly ground); 1 tsp red pepper flakes (adjust for spice level); 1/2 tsp cayenne pepper (optional); 1 kg venison (sliced 5mm thick)

270 min 10 servings Medium

All Recipes

Enjoy this flavourful sweet and spicy venison jerky, perfect for snacking or as a gift for game meat lovers.

Prep

30 min

Cook

240 min

Total

270 min

Servings

Difficulty

Medium

Venison jerky is a beloved snack for those who appreciate the rich, gamey flavour of deer meat. This version balances sweetness and spice, creating a taste explosion that will leave you reaching for more. Perfect for hunters and outdoor enthusiasts, this jerky is an excellent way to preserve your venison haul. By marinating the meat in a blend of brown sugar, soy sauce, and spices, you're guaranteed a mouth-watering treat. Whether you're new to making jerky or a seasoned pro, this recipe provides a straightforward guide to achieving the perfect texture and taste.

Instructions

Prepare the Marinade

In a large bowl, mix soy sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and cayenne pepper until the sugar dissolves.

Pro tip: Ensure the sugar is fully dissolved for even flavour distribution.

Marinate the Venison

Place venison slices in a resealable plastic bag. Pour marinade over the meat, seal, and massage to coat evenly. Refrigerate for at least 12 hours or overnight.

Pro tip: Marinating overnight enhances the flavour.

Preheat the Oven

Preheat your oven to 70°C (160°F). Line baking sheets with aluminum foil and place wire racks on top.

Pro tip: Using wire racks allows air to circulate around the meat for even drying.

Arrange the Venison

Remove venison from marinade and pat dry with paper towels. Arrange strips on the wire racks in a single layer, ensuring they do not touch.

Pro tip: Patting dry helps achieve a better texture.

Dry the Jerky

Place trays in the oven and prop the door open slightly to allow moisture to escape. Dry for 4-5 hours, flipping halfway through, until the jerky is firm but pliable.

Pro tip: Check the jerky every hour after the third hour to avoid over-drying.

Cool and Store

Remove jerky from the oven and let cool completely on racks before storing in an airtight container.

Pro tip: Cooling ensures the jerky retains its texture and flavour.

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Tips & Tricks

Use fresh venison for the best flavour.
Trim all visible fat to prevent spoilage.
Adjust spice levels to your preference.
Ensure even thickness for uniform drying.

Frequently Asked Questions

How long does venison jerky last?

Venison jerky lasts up to two weeks at room temperature in an airtight container, or up to three months if refrigerated or frozen.

Can I make venison jerky without a dehydrator?

Yes, you can dry venison jerky in the oven set to 70°C (160°F) with the door slightly open to allow moisture to escape.

How many calories are in venison jerky?

One serving of sweet and spicy venison jerky contains approximately 180 calories.

How do I make venison jerky sweet and spicy?

Add brown sugar for sweetness and a combination of red pepper flakes and cayenne pepper for spice to the marinade.

What is the best cut of venison for jerky?

Lean cuts such as the hindquarter or backstrap are ideal for making venison jerky due to their low fat content.

Serving Suggestions

Serve your sweet and spicy venison jerky as a protein-packed snack on road trips, hikes, or as part of a charcuterie board with cheeses and nuts. Store the jerky in an airtight container at room temperature for up to two weeks. For longer storage, keep it refrigerated or freeze it for up to three months.