Sweet, with a kick to it.

Recipe Summary

prep:
15 mins
cook:
4 hrs
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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.

Nutrition Facts

208 calories; protein 15g 30% DV; carbohydrates 22.1g 7% DV; fat 6.5g 10% DV; cholesterol 48.2mg 16% DV; sodium 2186.4mg 88% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2010
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. Read More
(54)

Most helpful critical review

Rating: 3 stars
11/30/2019
A bit too sweet for our family. Read More
59 Ratings
  • 5 star values: 48
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/15/2010
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. Read More
(54)
Rating: 5 stars
12/01/2010
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. Read More
(49)
Rating: 4 stars
07/06/2010
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! Read More
(46)
Advertisement
Rating: 5 stars
04/07/2010
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. Thank You!!!!! Read More
(15)
Rating: 5 stars
04/29/2011
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. Already planning on making another batch this weekend! Read More
(14)
Rating: 5 stars
11/28/2011
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) Read More
(7)
Advertisement
Rating: 5 stars
08/21/2012
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 give me their lean venison so I can make this jerky! You won't even know its venison! I added 1 tsp cayenne and it's perfect! I've also used moose and bison with this recipe Read More
(7)
Rating: 5 stars
09/02/2016
Delicious jerky! We like everything extra spicy so I added 3 tbsp of sriracha sauce and a good sprinkling of hot pepper flakes. Decided to reduce the teriyaki sauce and sugar by two. My dehydrator manual instructs "For food safety to help insure any bacteria present is destroyed post treatment of meat after dehydrating is required. Heat oven to 275 F. Line a large baking sheet with foil. Place jerky in a single layer leaving a small space around each peace. Bake for 10 -12 minutes. Cool completely on wire rack. Pat jerky dry with paper towels to remove any surface fats before storing." I have never followed the step before today because I worried that it would over dry the meat. I decided to take the extra precaution because I am pregnant. The jerky was wonderful. I will alway use this extra step now just to be extra safe. Read More
(4)
Rating: 5 stars
02/07/2011
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. A very good mix of Marinade that should carry a title Tangy Sweet & Spicy! Very Very Good! Two Thumbs Up for this one! Read More
(4)
Rating: 3 stars
11/30/2019
A bit too sweet for our family. Read More