For a more intense smoky flavor, consider adding a dash of smoked paprika to the marinade. When slicing the venison, partially freezing it for about 30 minutes can make it easier to achieve uniform, thin strips. If you don't have a food dehydrator, you can use your oven. Set it to the lowest possible temperature (ideally below 200°F or 93°C), prop the door open slightly to allow moisture to escape, and dry the venison on a wire rack placed on a baking sheet for 3-6 hours, or until it reaches the desired consistency. Spice level can be adjusted to your preference. For less heat, reduce the amount of hot pepper sauce. For more, add a pinch of cayenne pepper.
Sweet and Spicy Venison Jerky
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PREP TIME15 mins
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COOK TIME4 hrs
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TOTAL TIME28 hrs 15 mins
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SERVING8 People
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VIEWS192
Embark on a culinary adventure with this Sweet and Spicy Venison Jerky, a tantalizing treat that balances the sweetness of brown sugar with the savory depth of Worcestershire and the fiery kick of hot pepper sauce. Perfect for snacking on the go or as a gourmet addition to your charcuterie board.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol48 mg
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Fiber1 g
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Protein15 g
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Saturated Fat1 g
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Sodium2186 mg
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Sugar18 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large glass or ceramic bowl, whisk together the teriyaki sauce, Worcestershire sauce, brown sugar, soy sauce, liquid smoke, black pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce until well combined. (5 minutes)
02 Step
Recipe View 24 hrs Add the venison strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap, pressing it against the surface of the venison to eliminate air pockets. Marinate in the refrigerator for 24 hours, stirring or turning the strips occasionally to promote even flavor absorption. (24 hours)
03 Step
Recipe View 15 mins Remove the venison strips from the marinade and gently squeeze off any excess liquid. Discard the remaining marinade. Arrange the venison strips in a single layer on the racks of your food dehydrator, ensuring they are not touching. (15 minutes)
04 Step
Recipe View 4 hrs Dry the venison on High heat (typically around 160°F or 71°C) until it is dry but still pliable, approximately 4 hours. The jerky should bend without breaking when it's ready. Drying times may vary depending on your dehydrator, so check the jerky periodically. (4 hours)
05 Step
Recipe View 0 mins Once the jerky is properly dried, remove it from the dehydrator and let it cool completely. Store the Sweet and Spicy Venison Jerky in an airtight container or a resealable plastic bag in a cool, dark place. It will keep for several weeks.
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Please Rate
Andreane Hirthe
Mar 24, 2025I've tried several venison jerky recipes, and this one is by far the best. The instructions were clear, and the jerky turned out perfect – tender and flavorful.
Bernhard Gerhold
Mar 20, 2025This jerky is absolutely addictive! The perfect balance of sweet, spicy, and smoky. My family devoured it in minutes!
Boris Hansen
Oct 26, 2024Great recipe! I added a bit of ginger to the marinade and it gave it an extra zing. Will definitely be making this again.
Oral Mitchell
Aug 12, 2024The marinating time is key! Don't skimp on the 24 hours; it really allows the flavors to penetrate the venison.