Hot Deer Jerky Recipes

If you have a taste for heat, you'll enjoy these hot deer jerky recipes. Pepper flavor is the name of the game here.

This fiery trio of deer jerky recipes gets their heat and flavor from three different sources. The Sweet Peppercorn Deer Jerky has a warming black pepper heat that's contrasted with a sugar sweetness. Five Pepper Deer Jerky includes five different types of capsicum peppers, which add both heat and flavor to the jerky. Lastly, my favorite hot sauce, Franks® RedHot, seasons up a batch of jerky with it's tangy-hot flavor that I'm sure you'll enjoy.

Hot Deer Jerky Recipes

The first of the three recipes is tasty...not too hot, and with lots of black pepper flavor. Here's the recipe.

Sweet Peppercorn Deer Jerky

  • 5 pounds sliced venison
  • 2 tablespoons canning salt
  • 1 1/2 teaspoons Tender Quick® Cure Mix
  • 1/2 cup white granulated sugar
  • 3 tablespoons coarse ground black pepper, freshly ground
  • 2 tablespoons cider vinegar

Combine all ingredients, mixing well. Refrigerate in a non-reactive container (glass, plastic or stainless steel) for 3 days, remixing 3 times each day.

Remove from container, drain off excess liquid, and dehydrate in a food dehydrator or oven. For complete instructions on making sliced meat jerky, visit How To Make Deer Jerky.

Five Pepper Deer Jerky

This jerky recipe includes five different types of peppers to add flavor and heat.

  • 4 pounds ground venison
  • 1 pound ground beef
  • 2 tablespoons canning salt
  • 1 1/2 tablespoons Tender Quick®
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 pound fresh Jalapeno peppers
  • 1/4 pound fresh Serrano peppers
  • 1 single Habanero pepper
  • 1 tablespoon chili powder
  • 1 tablespoon paprika

Combine the ground venison and the ground beef. Add the canning salt and Tender Quick®, mixing well. Refrigerate for two days, mixing again twice each day.

Chop the fresh peppers coarsly (wearing plastic gloves) and add to a blender with the Worcestershire sauce and soy sauce. Blend until the peppers are liquified. Add a bit of water if it becomes too thick to blend.

Add the blender contents, the chili powder and the paprika to the ground meat and again, mix very well wearing gloves. Allow the peppery meat mixture to rest for an hour or two before forming and dehydrating.

Visit How to Make Ground Venison Jerky for in depth ground jerky making information.

Franks® RedHot Deer Jerky

My favorite hot sauce makes a great venison jerky marinade.

  • 5 pounds sliced deer meat
  • 2 cups Franks® RedHot Louisiana Pepper Sauce
Add the Franks® to the sliced deer meat and stir, coating each piece with hot sauce. Leave it in the fridge for three days, stirring several times a day. Remove, drain, and dehydrate.

More Deer Jerky Recipes

After you've tried one or two of these hot deer jerky recipes, you may want to try something a little more on the mild side. Visit these pages to see a wide variety of deer jerky recipes.

Venison Jerky Recipes

Ground Venison Jerky Recipes

Venison Jerky - The Complete Index

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