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Sweet and Smoky Venison Jerky

A pile of dark, richly seasoned venison jerky strips stacked on a white plate.
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Make flavorful homemade venison jerky using a simple sweet and smoky marinade. This recipe works well for dehydrator or oven drying.

Ingredients

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  • 2 lbs venison, trimmed of all fat
  • 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 teaspoon black pepper, ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Trim all fat and silver skin from the venison. Freeze the meat for 30 to 60 minutes until firm but not frozen solid.
  2. Slice the venison thinly against the grain into strips about 1/8 to 1/4 inch thick. Uniform thickness helps with even drying.
  3. In a bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper until the sugar dissolves.
  4. Place the sliced venison into a large zip-top bag or 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 preferably overnight (up to 24 hours) for deeper flavor penetration.
  6. Remove the meat from the marinade and pat the strips dry with paper towels. This step is crucial for safe drying.
  7. Arrange the strips on dehydrator trays or oven racks, ensuring they do not overlap.
  8. For a dehydrator: Set the temperature to 160 degrees Fahrenheit (71 degrees Celsius) and dry for 4 to 8 hours, checking for doneness periodically.
  9. For an oven: Set the 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. Dry for 4 to 8 hours.
  10. The jerky is done when it is dry to the touch, pliable, and bends without breaking, though it should crack slightly in the middle.
  11. Cool the jerky completely on a wire rack before storing.

Notes

  • For gifting, cool the jerky completely, then store in airtight containers or vacuum-sealed bags. Properly dried jerky can last for several weeks at room temperature or months if frozen.
  • If you prefer a less intense smoke flavor, reduce the liquid smoke to 1 tablespoon.
  • If you do not have a dehydrator, the oven method works well for making homemade jerky.

Nutrition

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