If you’ve never tried making your own jerky at home, this hickory-smoked venison jerky with brown sugar is the perfect place to start. It strikes a mouthwatering balance between sweet and smoky with a subtle heat that keeps you reaching for just one more piece. Whether you're a seasoned hunter with a freezer full of venison or you're just dabbling with wild game meats, this recipe transforms lean, flavorful deer meat into the ultimate on-the-go snack. A natural fit in the world of jerky recipes dehydrator lovers swear by, this batch brings together the soul of classic smoked jerky recipes with the excitement of a sweet and spicy jerky recipe done right.
Hickory-Smoked Venison Jerky with Brown Sugar
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Marinade Time 12 hours hrs
Total Time 16 hours hrs 20 minutes mins
Course Appetizer, Snack
Cuisine American
Sharp chef’s knife for slicing meat into uniform thin strips.
Cutting board preferably plastic or non-porous, to prevent meat contamination.
Mixing bowl to whisk together the marinade.
Zip-top Bags or Shallow Dish for marinating the meat overnight.
Smoker ideally a pellet smoker or electric smoker that can hold low temperatures (165°F).
Wire Rack or Dehydrator Trays to allow airflow around each strip.
Dehydrator or Oven as a backup to finish the drying process if needed.
Meat Thermometer to monitor smoker temperature and ensure food safety.
- 2 lbs venison preferably from the hindquarter or top round, trimmed of all silver skin
- 1/3 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes optional, for extra heat
- 1/2 teaspoon cayenne pepper for a true spicy jerky recipe twist
- 1 teaspoon hickory liquid smoke optional, for deeper smoky flavor if not using a smoker
- 1 tablespoon kosher salt
Optional Add-ons:
- 1 tablespoon maple syrup for added sweetness
- 1 teaspoon ground mustard
- 1 tablespoon sriracha or hot sauce for those who crave a fiery sweet and spicy deer jerky recipe
Trim and Slice the Venison
Start with semi-frozen meat—it’s easier to slice thinly. Using a sharp knife, cut the venison into 1/8 to 1/4-inch thick slices, either with or against the grain depending on your texture preference. Cutting against the grain will result in more tender jerky, while with the grain gives it a chewier bite.
Prepare the Marinade
In a large mixing bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, paprika, pepper, cayenne, red pepper flakes, and hickory liquid smoke. This flavorful blend makes a fantastic base for jerky marinade recipes across different meats, from deer to beef or even turkey.
Marinate the Meat
Place the sliced venison in a zip-top bag or shallow dish. Pour the marinade over the meat, ensuring all pieces are well coated. Seal and refrigerate overnight. This is where the magic happens—the meat soaks up all that sweet, spicy, and smoky flavor that sets this venison jerky recipe apart.
Prepare the Smoker
Set your smoker to 165°F. If using wood chips, go with hickory for its bold, robust smoke that complements the sweetness of the brown sugar perfectly. Arrange your meat strips in a single layer on the smoker racks, ensuring they don’t overlap.
Smoke the Jerky
Smoke the venison for 4 hours, rotating racks halfway through if needed. The jerky should be dry yet pliable—bend it, and if it cracks but doesn’t break, it’s ready.
Tip: If you don’t have a smoker, you can follow a beef jerky recipe dehydrator approach using a dehydrator set to 160°F or bake in a low oven (170°F) for 4–6 hours, propping the oven door open slightly for airflow.
Cool and Store
Let the jerky cool completely on wire racks. Store in an airtight container or vacuum seal bags. For longer shelf life, refrigerate or freeze. Homemade jerky typically keeps for 1–2 weeks at room temperature or several months frozen.
Pairings
While jerky is often eaten as a stand-alone snack, here are a few creative ways to pair it:
- Craft Beer: A hoppy IPA or a robust porter brings out the smoky and sweet flavors of the jerky.
- Cheese Board: Pair with sharp cheddar, smoked gouda, and dried fruits for a wild game charcuterie setup.
- Hiking Fuel: Mix with dried cranberries and roasted nuts for a protein-packed trail mix.
- Breakfast Booster: Chop and sprinkle over scrambled eggs or stir into savory oatmeal.
- Backyard BBQ Platter: Serve alongside grilled veggies, coleslaw, and baked beans for a rustic twist.
Frequently Asked Questions
1. What cut of venison is best for jerky?
The top round, bottom round, and hindquarter muscles are best for making jerky. They’re lean, easy to slice thinly, and have minimal connective tissue. Avoid using shoulder cuts unless you're working with a ground deer jerky recipe.
2. Can I use this jerky seasoning recipe for other meats?
Absolutely. This jerky marinade works beautifully with beef, turkey, or even chicken. It’s a versatile base that complements many proteins and is one of the more adaptable sweet and spicy jerky marinade recipes out there.
3. How spicy is this jerky recipe?
It has a balanced heat thanks to the red pepper flakes and cayenne, but you can easily dial it up or down. For a truly fiery version, double the cayenne or add hot sauce. Or leave it out completely for a sweeter flavor profile.
4. Do I need a dehydrator to make jerky?
Not necessarily. While many jerky recipes dehydrator enthusiasts love using dedicated machines, a smoker or oven can work just as well. Just ensure consistent low heat and good airflow.
5. Can this be turned into a ground deer jerky recipe?
Yes, you can adapt the flavor profile of this marinade for ground venison. You’ll need to use a jerky gun to form strips and follow a beef jerky recipe dehydrator method to finish.
