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Sweet and Smoky Venison Jerky

A close-up of a pile of glistening, homemade venison jerky strips on a cooling rack.
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Make delicious homemade venison jerky with this simple sweet and smoky recipe, perfect for your dehydrator or oven.

Ingredients

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  • 2 pounds venison, trimmed of fat and silver skin
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon liquid smoke
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Slice the venison thinly, about 1/8 to 1/4 inch thick, against the grain. For easier slicing, partially freeze the meat for 1-2 hours.
  2. In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, honey, liquid smoke, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
  3. Add the venison slices to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
  4. If using a dehydrator: Arrange the marinated venison slices in a single layer on the dehydrator trays, making sure they do not touch.
  5. Dehydrate at 160°F (71°C) for 4-6 hours, or until the jerky is dry and leathery but still pliable. Flip the pieces halfway through the drying time.
  6. If using an oven: Preheat your oven to its lowest setting, typically 170-200°F (77-93°C). Place the marinated venison slices directly on the oven racks or on a wire rack set over a baking sheet.
  7. Leave the oven door slightly ajar to allow moisture to escape. Bake for 4-8 hours, or until the jerky is dry and leathery. Flip the pieces halfway through the baking time.
  8. Once the jerky is done, let it cool completely on a wire rack before storing.

Notes

  • For a chewier jerky, slice with the grain. For a more tender jerky, slice against the grain.
  • Ensure your venison is very lean. Trim off all visible fat, as fat does not dehydrate well and can cause the jerky to spoil.
  • Store your finished jerky in an airtight container or zip-top bags at room temperature for up to 2 weeks, or in the refrigerator for longer storage.
  • For gifting, package the jerky in decorative bags or jars with a desiccant packet to absorb moisture.

Nutrition

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