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Hickory-Smoked Venison Jerky with Brown sugar

Hickory-Smoked Venison Jerky with Brown Sugar

Prep Time 20 minutes
Cook Time 4 hours
Marinade Time 12 hours
Total Time 16 hours 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Trim and Slice the Venison

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

    1. 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.