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Crowd-Pleasing Smoked Deer Jerky with Brown Sugar & Black Pepper

crowd-pleasing smoked deer jerky - featured image
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This sweet and savory smoked deer jerky, born from a happy accident, features a caramelized brown sugar crust and bold black pepper. It’s perfectly chewy, made with simple ingredients, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2–3 lbs Venison (Deer) Roast or Backstrap
  • 1/2 cup Brown Sugar, Packed
  • 1/2 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Worcestershire Sauce
  • 2 tablespoons Coarse Ground Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Flakes (Optional)
  • 1/2 teaspoon Pink Curing Salt (Prague Powder #1) – Highly Recommended

Instructions

  1. Prep the Venison (15 minutes): Trim off all silver skin, sinew, and excess fat. Place the meat in the freezer for 1-2 hours until partially frozen.
  2. Slice the Meat (10 minutes): Slice the partially frozen venison against the grain into strips about 1/4-inch thick, 1-2 inches wide.
  3. Make the Marinade (5 minutes): In a large bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes (if using), and pink curing salt (if using) until sugar is mostly dissolved.
  4. Marinate the Meat (8-24 hours): Place sliced venison in a large resealable bag, pour marinade over, seal, and massage to coat. Refrigerate for at least 8 hours, preferably 12-24 hours.
  5. Prepare the Smoker (15 minutes): Preheat smoker to 160-180°F (70-80°C) using mild fruit wood like apple or cherry.
  6. Drain and Pat Dry (5 minutes): Drain marinated venison in a colander, then pat completely dry with paper towels.
  7. Arrange on Smoker Racks (10 minutes): Lay strips in a single layer on smoker racks, ensuring they do not touch or overlap.
  8. Smoke the Jerky (3-6 hours): Place racks in smoker. Start checking after 3 hours. Jerky is done when dry to the touch, leathery, and bends without breaking (bend test).
  9. Cool and Condition (1-2 hours): Remove jerky from smoker and let cool completely on racks to allow moisture to redistribute.

Notes

For best flavor, marinate 12-24 hours. Use the bend test to check doneness: jerky should bend and show small white cracks but not snap. Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 months, or freeze for up to 1 year. The jerky is even better the day after it’s made.

Nutrition

Keywords: smoked deer jerky, venison jerky, brown sugar jerky, black pepper jerky, homemade jerky, wild game snack, crowd-pleasing jerky

Find it online: https://cookluma.com/crowd-pleasing-smoked-deer-jerky-with-brown-sugar-and-black-pepper/