Sweet 'n' spicy venison jerky

    Sweet 'n' spicy venison jerky

    (44)
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    1day4hr


    26 people made this

    About this recipe: If you love beef jerky, you will love this venison version. Marinated strips of venison are dried in a food dehydrator until done. Enjoy as a snack anytime of the day.

    Ingredients
    Serves: 8 

    • 110g dark brown soft sugar
    • 1 tablespoon ground black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon garlic salt
    • 1 tablespoon lemon juice
    • 3 tablespoons liquid smoke flavouring
    • 1 teaspoon paprika
    • 1 teaspoon hot pepper sauce
    • 125ml Worcestershire sauce
    • 125ml teriyaki sauce
    • 75ml soy sauce
    • 450g venison, cut into 5mm strips

    Method
    Prep:15min  ›  Cook:4hr  ›  Extra time:1day marinating  ›  Ready in:1day4hr15min 

    1. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with cling film and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
    2. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that they do not overlap.
    3. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

    Alternative cooking methods

    If you don't have a food dehydrator, place the venison strips in a 70 C / Gas 1/4 oven for 6 to 8 hours.

    Ingredients

    Liquid smoke flavouring can be purchased in speciality shops or online.

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    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (43)

    by
    52

    this was very good, I used it for goose jerky. I left out the liquid smoke, and used the smoker. Racks were full 4 hrs at 160 degrees. I can't wait to try it on deer.  -  15 Nov 2010  (Review from Allrecipes US | Canada)

    by
    48

    This was one of the best jerky I have ever tasted. Hubby thought it was a little too sweet for him. He doesn't really care for sweet jerky much but I thought it was just amazing. I did use the same marinade which I put in the fridge a second time the following day to make more deer jerky and hubby really liked it. He said the flavors weren't as "intense". Thank you so much for this recipe.  -  29 Nov 2010  (Review from Allrecipes US | Canada)

    by
    44

    This was very good - I have to admit though, that I'm always looking to find ways to use less salt so I used granulated garlic and Bragg Soy substitute. I also used more hot pepper sauce (tabasco) as we like it spicy. It's also much easier to slice the roast if it's partially frozen making the slices more even. Thank you for sharing this recipe!  -  03 Jul 2010  (Review from Allrecipes US | Canada)

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