This BBQ venison jerky recipe is based off a family recipe. The main difference is I swapped out the steak sauce for BBQ sauce and we use heat to dehydrate. So it does not take us a whole twelve hours to dehydrate. Using BBQ sauce instead of steak sauce creates a much sweeter piece of jerky with less spice. I still make venison jerky with steak sauce every now and then, but I am an absolute fan of using barbeque sauce.
Ingredients
1/3 c. Worcestershire sauce
1/3 c. barbeque sauce
1/3 c. soy sauce
3 Tbsp. liquid smoke, hickory
¼ c. brown sugar
2 Tbsp. tender-quick
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. black pepper
4 lb. venison steak
My Favorite Equipment
4 Quart Pyrex Glass Bowl & Lid- I like soaking the venison in a large 4 qt. Pyrex glass bowl with a plastic lid. Glass does not soak in flavors of food, which works great when soaking a meat for over twenty-four hours.
Pyrex Measuring Glass- 1/2 cup size. When measuring small amounts like 3 to 6 tablespoons, it is quick to use the same glass for everything, rather than switching from a 1 cup measuring glass and a measuring shot glass.
Small Silicone Spatula- Some of the ingredients don’t like to easily come out of the measuring glass. Using a small silicone spatula that fits right in makes the process so much easier.
Directions for BBQ Venison Jerky
Combine sauces, sugar, tender-quick, and spices.
Add venison steak to sauce. I mix with my hands to incorporate the venison in the sauce. Cover bowl and let sit in the refrigerator for 24 hours.
Dehydrate for 4-5 hours on 155°F until the jerky is dried the whole way through.
Enjoy the venison jerky. It goes quickly! Store any extra in container or plastic baggie. It does not need refrigerated.
