Sweet and Spicy Venison Jerky

Sweet and Spicy Venison Jerky

23
Kristi Hartsfield Whittington 3

"Sweet, with a kick to it."
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Ingredients

1 d 4 h 15 m servings 208 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 2186 mg
  • 87%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 plastic wrap 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 it does 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.

Footnotes

  • Cook's Note
  • If you don't have a food dehydrator, you may also place it in a 160 degree F oven for 6 to 8 hours.

Reviews

23

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.

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 s...

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 (tabasc...

We made this recipes for our whole family EVERYONE loved it !!!! Even my kids :) It was spicy and sweet at the same time. My husband and I cooked it in the oven and it turned out wonderful. Than...

SO yummy! I marinated it for two days and then hung it in the oven to dry out. I used sriracha hot sauce and they were a tiny bit too spicy and I'm a huge fan of spice so that's saying something...

I made this Jerky today. Took it to a Football party. They couldn't get enough of them. Asked me to make more. They are Awesome! Debbie (Sarnia, Ontario)

My husband hunts and I was looking for a way to prepare all the meat since I don't like venison AT ALL. I made this and it was gone in ten minutes! All my husband buddies from the hunt camp now ...

This is just as the Title says, Sweet And Spicy. My first batch was too dry, being lazy and not getting out the Dehydrator & used the oven. This batch I used the Dehydrator and it is 100% better...

This was a huge hit when I made this for my hubby and his brother. It has just the right blend of sweet and heat.