This sweet and spicy venison jerky is a epic (and healthy) homemade snack, made from thinly sliced venison marinated for 48 hours in a blend of coconut sugar, smoky BBQ sauce, Worcestershire, and habanero hot sauce. Slow-baked in the oven, this jerky comes out perfectly chewy and packed with bold, savoury, and spicy flavours.
Ingredients
- 500 g thinly sliced venison (backstrap)
- 1/2 cup coconut sugar
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic salt
- 2 tbsp smokey BBQ sauce
- 1 tsp smoked paprika
- 1 tsp habanero hot sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup teriyaki sauce
- 1/3 cup soy sauce
Instructions
- Prepare the Marinade: Mix together the coconut sugar, black pepper, onion powder, garlic salt, BBQ sauce, smoked paprika, habanero hot sauce, Worcestershire sauce, teriyaki sauce, and soy sauce to create the marinade.
- Marinate the Venison: Add the sliced venison to the marinade, mix well, and refrigerate for 48 hours, stirring halfway through.
- Prepare the Venison: After marinating, place the venison strips on toothpicks on an oven rack. Wipe away excess marinade.
- Start Cooking: Preheat the oven to 150°C and bake the jerky for 10 minutes. Then, reduce the oven temperature to 135°C and bake for another 10 minutes.
- Dry the Jerky: Lower the oven to 60°C, turn on fan-bake, and leave the door slightly open for airflow. Bake for 3-4 hours until desired dryness is reached.
- Finish and Store: Let the jerky air dry for a couple of hours before storing in an airtight container.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
