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Sweet and Smoky Venison Jerky

A close-up of a pile of dark, richly seasoned venison jerky strips stacked on a white plate.
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A simple recipe for making flavorful venison jerky with a sweet and smoky marinade using a dehydrator or oven.

Ingredients

Scale
  • 2 lbs venison, trimmed of all fat
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons liquid smoke
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Trim all visible fat from the venison. Freeze the meat for 30 to 60 minutes until it is firm but not completely frozen.
  2. Slice the venison thinly, about 1/8 to 1/4 inch thick, cutting across the grain for tender jerky, or with the grain for chewier jerky.
  3. In a bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, black pepper, onion powder, garlic powder, and cayenne pepper until the sugar dissolves.
  4. Place the sliced meat into a large, resealable plastic bag or non-reactive container. Pour the marinade over the meat, ensuring all pieces are coated.
  5. Refrigerate and marinate for at least 6 hours, but preferably 12 to 24 hours for deep flavor penetration.
  6. Remove the meat from the marinade and pat the pieces dry with paper towels. Discard the remaining marinade.
  7. Arrange the strips on dehydrator trays or on oven racks placed over baking sheets, ensuring the strips 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 your oven to its lowest temperature, ideally 160 to 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. The jerky is done when it is dry, firm, and bends without breaking, though it may crack slightly.
  11. Let the jerky cool completely before storing.

Notes

  • For best results, use a meat slicer or a very sharp knife to achieve uniform thickness.
  • If you do not have liquid smoke, increase the smoked paprika to 2 tablespoons.
  • Store finished jerky in an airtight container at room temperature for up to two months, or in the refrigerator for longer freshness.

Nutrition

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