I have been making sweet and spicy venison jerky for my family for years, and it’s always a hit. The recipe is simple to make and requires minimal ingredients, but the result is a delicious and healthy snack that’s perfect for any occasion. The combination of sweet and spicy flavors is a great way to balance out the gamey taste of the venison, and the texture of the jerky is just right – not too chewy, not too dry.
My kids love helping me make it in the kitchen, and they’re always excited to see the finished product. We like to take it on hikes, to sports events, or just as a quick snack at home. I’ve even started making it for my husband’s work lunches – he loves it!
One of the best things about this recipe is that it’s incredibly easy to customize to your taste. Want it more spicy? Add more hot sauce!
Want it sweeter? Add more honey! It’s a very forgiving recipe.
Plus, because we use venison instead of beef or turkey, we can feel good about what we’re putting in our bodies. Venison is leaner than other meats, so it’s lower in fat and calories. And because we’re drying it out instead of cooking it with oil or butter, we’re reducing the overall fat content even further.
This recipe is perfect for anyone looking for a healthier snack option that still packs a punch in terms of flavor.
Sweet and Spicy Venison Jerky
4.7 from 1415 votes
This homemade venison jerky balances natural sweetness with a spicy kick. It uses a simple marinade of brown sugar, soy sauce, and chili flakes to create a chewy, flavorful snack.
1Place the venison roast in the freezer for 1 to 2 hours until it is firm but not frozen solid.
2This makes slicing easier.
3Slice the meat against the grain into 1/4-inch thick strips, trimming any remaining fat or silver skin.
4In a mixing bowl, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, red pepper flakes, garlic powder, onion powder, black pepper, and liquid smoke if using.
5The mixture should be fully combined with the sugar dissolved.
6Place the venison strips in a large resealable plastic bag or shallow dish.
7Pour the marinade over the meat, seal or cover, and massage to coat evenly.
8Refrigerate for at least 6 hours or overnight, turning occasionally.
9Remove the venison from the marinade and pat each strip dry with paper towels.
10Arrange the strips in a single layer on dehydrator trays or wire racks set over baking sheets, ensuring they do not touch.
11Preheat your dehydrator to 160°F or your oven to 175°F.
12Dehydrate the venison for 3 to 5 hours, checking after 3 hours.
13The jerky is done when it bends and cracks but does not break in half.
14For oven drying, prop the door open slightly with a wooden spoon to allow moisture to escape and rotate the racks halfway through.
15Let the jerky cool completely on a wire rack.
16Store in an airtight container or resealable bag in the refrigerator for up to 2 weeks, or freeze for longer storage.
For a milder jerky, reduce the red pepper flakes to 1/2 teaspoon. Always slice against the grain for a tender chew; slicing with the grain yields a tougher jerky. Patting the strips dry before drying prevents a sticky surface and promotes even dehydration.
Watch Video Of How Sweet and Spicy Venison Jerky Works
This sweet and spicy venison jerky recipe is always a good idea for any occasion – whether you’re taking it on-the-go as a snack or serving it at a family gathering.
To store leftover jerky, simply place it in an airtight container in the fridge for up to 2 weeks or freeze it for up to 3 months.
When reheating, just microwave individual strips for 10-15 seconds until warm and pliable – then serve as-is or add back onto crackers or bread for an extra-special treat.
❓ Frequently Asked Questions About Sweet and Spicy Venison Jerky
Q: What type of meat should I use for this recipe?
A: You can use any type of venison you like – deer steak, backstraps, or even ground venison works well. Just make sure it’s fresh and lean.
Q: Can I use beef or turkey instead of venison?
A: While you can substitute other meats in this recipe, keep in mind that venison has a unique flavor that pairs perfectly with the sweet and spicy seasonings. Beef or turkey might change the flavor profile significantly.
Q: How do I know if my jerky is done?
A: Check on your jerky every hour or so to see if it’s reached your desired level of dryness. You can also use a food dehydrator if you have one – just set the temperature to 160°F (71°C) and follow the manufacturer’s instructions.
Q: Can I store this jerky in the fridge or freezer?
A: Yes, you can store this jerky in an airtight container in the fridge for up to 2 weeks or freeze it for up to 3 months.
Q: Do I need any special equipment to make this jerky?
A: No, you don’t need any special equipment – just a oven or dehydrator and some basic kitchen tools like a cutting board and knife.
A classic New Mexico red chili made with dried red chiles, garlic, and spices. This versatile sauce can be used for enchiladas, burritos, or as a hearty stew wi…
These chocolate sugar cookies are rich, tender, and perfectly sweet. They have a soft, chewy center with a slight crackle on top, making them an irresistible tr…
This buffalo chicken crock pot recipe is a delicious and easy way to enjoy tender, flavorful chicken with a spicy kick. Perfect for game days or family gatherin…
A comforting one-pan meal featuring juicy turkey pieces baked with a savory stuffing mix. This recipe uses store-bought stuffing cubes for convenience while del…
A classic peanut butter and jelly sandwich combines creamy peanut butter with sweet fruit jam between two slices of soft bread. This simple sandwich is a timele…
