Caramelized Brown Sugar Venison (Print-Friendly Format)
Sweet and savory venison jerky glazed with apple cinnamon, offering a delightful balance of flavors and chewy texture.
# Ingredients You’ll Need:
→ Meat
01 -
907 g venison, trimmed and sliced thin
→ Marinade
02 -
200 g brown sugar
03 -
135 ml soy sauce
04 -
60 ml apple juice
05 -
5 g ground cinnamon
06 -
5 g onion powder
07 -
5 g garlic powder
08 -
1 g ground black pepper
09 -
0.5 g cayenne pepper, optional
→ Glaze
10 -
60 ml honey
# How to Make It:
01 -
In a large mixing bowl, whisk together the brown sugar, soy sauce, apple juice, ground cinnamon, onion powder, garlic powder, black pepper, and cayenne pepper until the sugar is fully dissolved.
02 -
Add the sliced venison to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
03 -
Preheat the oven to 80°C or set a dehydrator to the jerky setting.
04 -
Remove venison from marinade and let excess liquid drip off. Arrange the slices in a single layer on wire racks placed over baking sheets.
05 -
In a small saucepan, combine the honey with any residual marinade. Heat gently over low heat, stirring constantly until slightly thickened.
06 -
Brush the apple cinnamon glaze evenly over the arranged venison slices.
07 -
Place the venison in the oven or dehydrator. Dry for 4–6 hours until the meat is dry to the touch yet slightly pliable.
08 -
Let the jerky cool completely before transferring it to an airtight container for storage.
# Extra Tips:
01 -
For deeper flavor, marinate the venison overnight in the refrigerator.
02 -
Adjust the quantity of cayenne pepper to control the jerky’s spice level.
03 -
Ensure the glaze is applied evenly to maximize the sweet and spiced finish.