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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