Sweet and Spicy Venison Jerky Recipe

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I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.

Recipe: Sweet and Spicy Venison Jerky


  • 2 pounds boneless venison round roast, sliced into ¼ wide strips
  • 4 cups venison broth
  • 2 tablespoons Frontier 5 spice powder
  • 2 tablespoons meat tenderizer
  • 2 teaspoons cumin
  • 4 drops liquid smoke


  1. In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
  2. Put the venison strips in a bowl and cover with the marinade.
  3. Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
  4. Place the venison on dehydrator sheets.
  5. Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you can’t find Frontier or a similar blend, you can just add these spices. I’m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.

Cooking time (duration): 10

Number of servings (yield): 12

Meal type: snack

Microformatting by hRecipe.

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