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Sweet-Hot Jerky

Course: Appetizer, Snack
Cuisine: American
Keyword: big game recipes, venison recipes
Servings: 4 cups


  • 1 cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper


  • Slice meat as thinly as possible. If needed, lightly pound meat to even thickness. Combine soy sauce and Worcestershire sauce in a medium bowl, add sliced meat, and toss to coat evenly. Cover and refrigerate for 12 hours.
  • Combine kosher salt with remaining ingredients. Coat meat evenly, and stack sliced game one on top of the other. Wrap with plastic wrap, and refrigerate for 12 hours.
  • Dry on racks in a 200-degree smoker. Average drying time is 2 to 3 hours, depending on meat thickness.


Note: Jerky stored for more than a couple of weeks should be properly packaged and frozen.