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Best Easy Smoked Deer Jerky Budget Brown Sugar Black Pepper Recipe

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This budget-friendly smoked deer jerky with brown sugar and black pepper is a simple, delicious snack that turns a freezer full of venison into a crowd-pleasing treat. Made with affordable cuts and pantry staples, it’s perfect for lunches, road trips, and hunting season.

Ingredients

Scale
  • 2 pounds venison roast or steak (trimmed of all silver skin and excess fat)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup packed brown sugar (light or dark)
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon curing salt (Prague Powder #1) (optional)
  • 1/4 cup cold water

Instructions

  1. Trim the Meat (15 minutes): Start with your venison, which should be partially frozen. Using a sharp knife, trim away any silver skin, connective tissue, and visible fat.
  2. Slice Against the Grain (20 minutes): Slice the meat into strips about 1/4-inch thick. Cutting against the grain gives you jerky that’s easier to chew. Aim for strips that are roughly 1 to 2 inches wide and 4 to 6 inches long.
  3. Make the Marinade (5 minutes): In a medium bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, kosher salt, garlic powder, onion powder, curing salt (if using), and cold water. Whisk until the brown sugar is mostly dissolved.
  4. Marinate the Meat (8 to 24 hours): Place the venison strips in a large zip-top bag or glass dish. Pour the marinade over the meat, seal the bag (squeezing out as much air as possible), and massage it gently to coat every strip. Refrigerate for at least 8 hours, but 12 to 24 is better.
  5. Prepare the Smoker (15 minutes): About an hour before you’re ready to cook, preheat your smoker to 180°F to 200°F. Use hickory or applewood chips.
  6. Pat and Arrange the Strips (10 minutes): Remove the meat from the marinade and let the excess drip off. Pat each strip dry with paper towels. Lay the strips in a single layer on your smoker racks, making sure they don’t touch or overlap.
  7. Smoke the Jerky (3 to 5 hours): Place the racks in the preheated smoker and close the door. Smoke at 180°F to 200°F for 3 to 5 hours, depending on thickness and your desired texture. Start checking at the 3-hour mark. The jerky is done when it bends and cracks but doesn’t break in half.
  8. Cool and Rest (30 minutes): Remove the jerky from the smoker and let it cool completely on the racks. Once cool, transfer to a clean bowl or paper towel-lined tray to absorb any residual moisture.
  9. Test a Piece (2 minutes): Pick a piece that looks representative and give it a taste. If it’s too moist, pop it back in the smoker for another 30 minutes.
  10. Store Properly (5 minutes): Once the jerky is completely cool, store it in an airtight container or zip-top bag. Keep it in a cool, dark place for up to 2 weeks, or refrigerate for up to a month. For longer storage, vacuum-seal and freeze.

Notes

For best results, partially freeze the venison before slicing. Rotate smoker racks halfway through cooking for even drying. The jerky continues to dry as it cools, so don’t over-smoke. If using a dehydrator, set to 160°F and add liquid smoke to the marinade. Store in an airtight container; flavor improves after a few days.

Nutrition

Keywords: smoked deer jerky, venison jerky, brown sugar black pepper jerky, budget jerky, homemade jerky, deer jerky recipe

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