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Smoky Brown Sugar Deer Jerky Recipe: Easy, Sweet & Savory

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This smoky brown sugar deer jerky recipe transforms humble venison into a sweet, savory, and addictive snack. With a perfect balance of brown sugar and smoky paprika, it’s a crowd-pleaser that’s quick and easy to make.

Ingredients

Scale
  • 2 pounds venison roast or steak, sliced against the grain into ¼-inch strips
  • ½ cup brown sugar, packed firmly
  • ⅓ cup soy sauce (low-sodium if preferred)
  • ¼ cup Worcestershire sauce
  • 2 tablespoons liquid smoke (hickory flavor)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon curing salt (Prague powder #1 or pink curing salt)

Instructions

  1. Prep the meat (10 minutes): Place venison roast in the freezer for 1-2 hours until partially frozen. Slice against the grain into ¼-inch thick strips. Trim any silver skin or fat.
  2. Make the marinade (5 minutes): In a large bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and curing salt until sugar dissolves.
  3. Marinate the meat (8-24 hours): Place venison strips in a ziplock bag or glass container. Pour marinade over meat, ensuring all pieces are coated. Squeeze out air, seal, and refrigerate for at least 8 hours (24 hours for deeper flavor).
  4. Prepare for drying (10 minutes): Remove meat from refrigerator. Drain excess marinade (do not rinse). Pat strips dry with paper towels. Arrange in a single layer on dehydrator trays or oven racks, leaving space between pieces.
  5. Dehydrate or oven-dry (4-6 hours): If using a dehydrator, set to 155°F (68°C). If using an oven, preheat to lowest setting (around 170°F/77°C) and prop door open slightly. Dry for 4-6 hours, checking periodically. Jerky is done when it bends and cracks but doesn’t break cleanly in half.
  6. Cool and condition (2-4 hours): Let jerky cool completely at room temperature. Place in a paper bag or loosely covered container for 2-4 hours to allow moisture to redistribute evenly.

Notes

For best texture, slice against the grain. If using a mature buck, add an extra tablespoon of brown sugar to balance stronger flavor. The bend test is key: jerky should crack but not snap. Store in airtight container: pantry 2-3 weeks, fridge 1-2 months, freezer up to 1 year (vacuum-sealed).

Nutrition

Keywords: deer jerky, venison jerky, brown sugar jerky, smoky jerky, homemade jerky, wild game jerky, sweet and savory jerky

Find it online: https://lolaspoon.com/smoky-brown-sugar-deer-jerky-recipe-easy-sweet-and-savory/