Print

Sweet and Smoky Venison Jerky

Close-up, sunlit photo of dark, seasoned venison jerky strips piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make reliable, flavorful venison jerky at home using a simple sweet and smoky marinade. This recipe works well for dehydrator or oven drying.

Ingredients

Scale
  • 2 lbs venison, trimmed of all fat and silver skin
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons liquid smoke
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Instructions

  1. Trim all visible fat and silver skin from the venison. Freeze the meat for 30 to 60 minutes until it is firm but not frozen solid.
  2. Slice the venison across the grain into uniform pieces, aiming for 1/8 to 1/4 inch thickness. Thin slicing is key for good jerky texture.
  3. In a medium bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, onion powder, black pepper, garlic powder, and ground ginger to create the marinade.
  4. Place the sliced venison into a large, resealable plastic bag or a non-reactive container. Pour the marinade over the meat, ensuring all pieces are coated.
  5. Refrigerate and marinate for a minimum of 6 hours, or up to 24 hours for deeper flavor. Turn the bag occasionally.
  6. Remove the meat from the marinade and pat each slice thoroughly dry with paper towels. Excess moisture prevents proper drying.
  7. Arrange the meat strips on your dehydrator trays or on oven racks lined with foil or a wire rack, making sure the pieces do not overlap.
  8. For a dehydrator: Set the temperature to 160 degrees Fahrenheit (71 degrees Celsius). Dry for 4 to 8 hours, checking for doneness periodically.
  9. For an oven: Set your oven to its lowest temperature, ideally between 160 and 170 degrees Fahrenheit (71 to 77 degrees Celsius). Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Bake for 4 to 8 hours.
  10. Jerky is done when it is dry to the touch and bends without breaking, showing small cracks. It should not feel soft or mushy.
  11. Cool the jerky completely on a wire rack before storing.

Notes

  • For gifting, store the finished jerky in airtight containers or vacuum-sealed bags at room temperature for up to one month, or refrigerate for longer storage.
  • If you prefer a spicier flavor, add 1/2 teaspoon of cayenne pepper to the marinade mixture.
  • If you are using a very lean cut of meat, you may need to add a small amount of fat back in, or the jerky may become too brittle.

Nutrition

Find it online: https://hearthbite.com/venison-jerky-sweet-smoky-recipe/