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Sweet and Spicy Venison or Beef Jerky
Dehydrated Meat

Sweet and Spicy Venison or Beef Jerky

Be sure to freeze venison before dehydrating to kill any harmful bacteria. The pineapple juice in this recipe adds a tart sweetness to complement the heat from the sriracha sauce.

  • Machine Recommendation

    1 Zone / 10 Tray / 0.6m² Tray Area

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  • Prep Time 12 hours (Overnight)
  • Dehydrating Time 6-10 hours
  • Total Time 18-22hrs

Nutrition

(per 1-oz serving): Calories: 53, Sodium: 22 mg, Dietary Fiber: 1.1 g, Total Fat: 0.4 g, Total Carbs: 9.5 g, Protein: 3.5 g.

Ingredients

  • 2 pounds (900g) venison or beef
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 1 Tbsp. black pepper
  • 1 Tbsp. lemon juice
  • 1 Tbsp. minced garlic
  • 1 Tbsp. paprika
  • 1/4 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1 tsp. sriracha sauce

Instructions

  1. Cut pre-frozen venison or beef into 6 mm thick slices.
  2. Mix all ingredients and coat strips in the sauce.
  3. Cover and refrigerate overnight.
  4. Place beef or venison slices on dehydrator trays and dry at 63-68°C about 6-10 hours.

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