sweet and spicy deer jerky recipe

Written ByJenny Smyth Posted on
sweet and spicy deer jerky recipe
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The Best sweet and spicy deer jerky recipe

I’ve been making sweet and spicy deer jerky for years, and it’s always a hit with my family. We love the combination of flavors and textures in this recipe.

Deer jerky is a classic American snack that’s been around for centuries, and it’s perfect for on-the-go eating or as a topping for salads and sandwiches. The key to making great deer jerky is to use high-quality ingredients and to pay attention to the cooking process.

This recipe uses a combination of brown sugar, soy sauce, and hot sauce to give it a sweet and spicy flavor that’s hard to resist. My kids love it because it’s a fun twist on traditional beef jerky, and I love it because it’s so easy to make in large batches.

We often take it on camping trips or pack it in our lunchboxes for a quick energy boost. Plus, it’s a great way to preserve venison and make the most of our hunting season.

I’ve experimented with different recipes over the years, but this one remains my favorite. The sweet and spicy flavors complement each other perfectly, creating a truly addictive snack that we can’t get enough of.

Whether you’re looking for a healthy snack option or just want something new to try, this sweet and spicy deer jerky recipe is sure to please.

Sweet and Spicy Deer Jerky

Sweet and Spicy Deer Jerky

4.7 from 1350 votes

This homemade deer jerky combines the natural richness of venison with a sweet and spicy marinade. The result is a chewy, flavorful snack that balances brown sugar sweetness with chili heat.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Marinade

1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons sriracha sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke

For the Jerky

2 pounds venison roast, trimmed of fat
1/4 cup coarse black pepper (for coating, optional)

👨‍🍳Directions

1Slice the venison roast against the grain into thin strips about 1/4 inch thick.
2For easier slicing, freeze the roast for 30 to 45 minutes until firm but not frozen solid.
3In a mixing bowl, whisk together soy sauce, brown sugar, honey, sriracha, apple cider vinegar, garlic powder, onion powder, red pepper flakes, black pepper, and liquid smoke until the sugar dissolves.
4Place the venison strips in a large resealable bag or glass dish, pour the marinade over them, and seal or cover.
5Refrigerate the marinating venison for at least 6 hours or overnight, turning the bag occasionally to ensure even coating.
6The longer it marinates, the deeper the flavor.
7Remove the venison strips from the marinade and pat them dry with paper towels.
8If desired, sprinkle both sides with coarse black pepper for extra heat and texture.
9Arrange the strips in a single layer on dehydrator trays or wire racks set over baking sheets, ensuring they do not overlap.
10For a dehydrator, set the temperature to 160°F and dry for 4 to 6 hours, checking after 4 hours for doneness.
11If using an oven, preheat to 175°F or the lowest setting, prop the door open slightly with a wooden spoon to allow moisture to escape, and dry for 3 to 4 hours.
12The jerky is done when it bends and cracks but does not break in half, and feels dry to the touch.
13Let the jerky cool completely on the racks for 30 minutes before storing.
14Once cool, transfer to an airtight container and refrigerate for up to 3 weeks, or freeze for longer storage.

🔧Equipment

Sharp knife
Cutting board
Large resealable plastic bag or glass dish
Dehydrator or oven with wire racks
Paper towels
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 1.5g❤️Cholesterol: 70mg🧂Sodium: 620mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 24g

📝Notes

For a milder jerky, reduce red pepper flakes to 1/2 teaspoon. Always trim all visible fat from venison before slicing to prevent rancidity during drying. Store jerky in a cool, dry place for best texture.

Watch Video Of How Sweet and Spicy Deer Jerky Works

This sweet and spicy deer jerky recipe is perfect for any occasion – whether you’re looking for a healthy snack option or just want something new to try.

It’s easy to make in large batches, making it ideal for family gatherings or potlucks.

Plus, the combination of flavors is so addictive that I’m sure you’ll be hooked from the first bite.

❓ Frequently Asked Questions About Sweet and Spicy Deer Jerky

Q1: What is deer jerky?

Deer jerky is a type of dried meat made from venison, typically cut into strips or strips of meat that have been preserved through drying or smoking.

Q2: How do you make deer jerky at home?

To make deer jerky at home, you’ll need high-quality venison, a marinade made with soy sauce, brown sugar, and hot sauce, and some patience – drying time can vary depending on the temperature and humidity levels.

Q3: Can I use beef instead of deer?

Yes, you can use beef instead of deer if you prefer – however keep in mind that beef will give your jerky a different flavor profile than venison.

Q4: How long does it take to dry the jerky?

The drying time will depend on your dehydrator or oven temperature – generally speaking it takes anywhere from 3-6 hours at 160°F (71°C).

Q5: Can I store the jerky in an airtight container?

No – while an airtight container may help keep moisture out – but drying time will still vary depending on your storage conditions – consider storing in ziplock bags instead.

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