Print

Best Smoky Sweet Brown Sugar Deer Jerky Recipe for Fall

brown sugar deer jerky - featured image
Print Recipe

This Smoky Sweet Brown Sugar Deer Jerky for fall is a game-changer, using a direct brown sugar coating instead of a complicated marinade to create a caramelized crust and tender, smoky meat. It’s the perfect savory-sweet snack for hunting trips, tailgates, and crisp autumn afternoons.

Ingredients

Scale
  • 2 pounds venison roast or hindquarter (trimmed of silver skin and visible fat)
  • 1 cup dark brown sugar, packed
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce (low-sodium works fine)
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper (freshly ground if you have it)
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon curing salt (Prague Powder #1 or pink curing salt, optional but recommended for long-term storage)
  • Hickory or applewood chips (soaked in water for at least 30 minutes before smoking)

Instructions

  1. Partially freeze the venison (about 1-2 hours) until it’s firm but not rock-hard. Slice into 1/4 inch thick strips against the grain for tender jerky, or with the grain for chewier texture.
  2. Trim any remaining fat or silver skin from the slices as you go.
  3. Pat the strips dry with paper towels. Let them sit on paper towels for about 10 minutes while you prepare the coating mixture.
  4. In a large bowl, combine the brown sugar, Worcestershire sauce, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes if using. Mix until the brown sugar dissolves into a thick paste. It should look like wet sand—not runny, but not dry either. If it seems too thick, add a tablespoon of water. Too thin? Add more brown sugar.
  5. Add the venison strips to the bowl and toss by hand until every strip is thoroughly coated. Let the coated strips rest for 15 minutes while you prepare the smoker.
  6. Preheat your smoker to 170°F (aim for 160-165°F if your smoker runs hot). Add your soaked wood chips to the smoker box.
  7. Arrange the strips on cooling racks in a single layer, making sure they don’t touch or overlap.
  8. Place the racks in the smoker and close the lid. Set a timer for 2 hours and walk away.
  9. After 2 hours, check the jerky. It should look dry on the surface but still feel pliable when bent. If it cracks or snaps, it’s overdone. If it feels wet or sticky, give it another 30-60 minutes. The exact time depends on your smoker, humidity, and thickness of your slices. My electric smoker usually takes about 3-4 hours total at 170°F.
  10. Test for doneness by taking a piece out and letting it cool for 5 minutes. Bend it—if it cracks but doesn’t break completely, it’s done. If it bends without cracking, it needs more time. If it snaps clean in half, you’ve gone too far and it’ll be tough (still edible, just not ideal).
  11. Remove the jerky from the smoker and let it cool completely on the racks. This step is non-negotiable—warm jerky trapped in a container will create condensation that ruins the texture and invites mold. I let mine sit out for at least an hour before bagging.

Notes

The biggest mistake people make is slicing unevenly. Take the extra time to make uniform slices. Temperature control is everything with this recipe. The brown sugar wants to burn at higher temperatures, so keep your smoker below 180°F. Weather affects your results more than you’d think. Humid days mean longer drying times. Rotate your racks halfway through if your smoker has hot spots. Let the jerky rest overnight in a paper bag before storing to allow the moisture to equalize throughout the meat.

Nutrition

Keywords: deer jerky, venison jerky, brown sugar jerky, smoked jerky, fall recipe, hunting snack, homemade jerky, sweet jerky, smoky jerky

Find it online: https://dinadishes.com/best-smoky-sweet-brown-sugar-deer-jerky-recipe-for-fall/