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Sweet and Smoky Venison Jerky

A pile of dark, seasoned strips of homemade venison jerky resting on a white plate.
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Make reliable venison jerky at home using a simple sweet and smoky marinade. This recipe works well in a dehydrator or oven.

Ingredients

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  • 2 lbs venison, trimmed of all fat and silver skin
  • 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 tablespoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the meat: Freeze the venison for 1 to 2 hours until firm. This makes slicing easier.
  2. Slice the venison very thinly, about 1/8 inch thick, cutting across the grain for tender jerky or with the grain for chewier jerky.
  3. Combine all marinade ingredients in a bowl: soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, onion powder, black pepper, garlic powder, and cayenne pepper if you use it. Mix until the sugar dissolves.
  4. Place the sliced venison and the marinade into a large, sealable plastic bag or non-reactive container. Massage the marinade into the meat.
  5. Refrigerate and marinate for 6 to 24 hours. Turn the bag every few hours to coat all pieces evenly.
  6. Remove the meat from the marinade and pat each strip dry with paper towels. Removing excess moisture helps the drying process.
  7. Arrange the strips on dehydrator trays or on oven racks lined with foil or a wire rack, ensuring strips do not overlap.
  8. Drying (Dehydrator Method): Set the dehydrator temperature to 160 degrees Fahrenheit. Dry for 4 to 8 hours, checking for doneness periodically.
  9. Drying (Oven Method): Set your oven to its lowest temperature, ideally between 160 and 170 degrees Fahrenheit. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for 5 to 10 hours.
  10. Test for doneness: The jerky should bend without breaking and show no moisture when you tear a piece. It should not feel soft or mushy.
  11. Cool the jerky completely on a wire rack before storing.

Notes

  • For the best texture, slice the meat against the grain.
  • If you plan to gift the jerky, store it in airtight containers or vacuum-sealed bags once completely cooled.
  • Properly dried jerky stored in an airtight container at room temperature will last for several weeks. Refrigeration extends the shelf life to several months.

Nutrition

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