Dehydrated Recipes

Sweet and Spicy Venison or Beef Jerky | Commercial Dehydrators

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.

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Machine recommendation
Recommended machine
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Serves
Prep time icon
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-10 hours
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
Ingredients
macros
  • 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 1/4 inch (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 145-155°F (63-68°C) about 6-10 hours.

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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-10 hours
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
Ingredients
macros
  • 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 1/4 inch (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 145-155°F (63-68°C) about 6-10 hours.
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Author Details

Sweet and Spicy Venison or Beef Jerky | Commercial Dehydrators

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/
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