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Sweet and Smoky Venison Jerky

A pile of dark, richly seasoned venison jerky strips sprinkled with sesame seeds and spices, resting on a white plate.
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Make reliable, flavorful venison jerky at home using a simple sweet and smoky marinade, suitable for a dehydrator or oven.

Ingredients

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  • 2 lbs venison, trimmed of all fat and silver skin
  • 1/2 cup low-sodium 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. Trim the venison completely free of fat and silver skin. Fat causes the jerky to spoil quickly.
  2. Slice the venison against the grain into uniform strips, about 1/8 to 1/4 inch thick for best texture.
  3. In a medium bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, onion powder, black pepper, garlic powder, and cayenne pepper until the sugar dissolves.
  4. Place the venison strips 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 6 to 24 hours. Turn the bag every few hours to distribute the marinade evenly.
  6. Remove the meat from the marinade and pat the strips dry with paper towels. This helps the drying process.
  7. Arrange the strips on dehydrator trays or oven racks, ensuring no pieces overlap.
  8. For Dehydrator: Set the temperature to 160 degrees Fahrenheit (71 degrees Celsius). Dry for 4 to 8 hours, checking for doneness periodically.
  9. For Oven Method: Set your 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 5 to 10 hours, checking frequently.
  10. The jerky is done when it is dry to the touch and bends without breaking, showing small cracks. It should not snap cleanly or feel soft.
  11. Cool the jerky completely on a wire rack before storing.

Notes

  • For gifting, store cooled jerky in airtight containers or vacuum-sealed bags for best freshness.
  • If you prefer a less sweet flavor, reduce the brown sugar to 2 tablespoons.
  • If you do not have liquid smoke, increase the smoked paprika to 2 tablespoons.

Nutrition

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