Brown Sugar Jerky Recipe: Sweet and Savory Snack Ideas

There’s something truly satisfying about homemade jerky—it’s savory, chewy, and packed with flavor. When you combine the rich, caramel-like sweetness of brown sugar with the smoky, salty notes of classic jerky, you get a snack that’s both addictive and comforting.

Whether you’re gearing up for a long hike, need a protein-packed snack at the office, or just want to impress friends with your culinary skills, this brown sugar jerky recipe hits all the right notes. Plus, it’s easy to customize to your taste and doesn’t require fancy equipment.

In this recipe, we’ll guide you through the process of making tender, flavorful jerky at home using simple ingredients and straightforward steps. Ready to turn your kitchen into a jerky workshop?

Let’s dive right in!

Why You’ll Love This Recipe

This brown sugar jerky recipe stands out because it perfectly balances the sweet and savory flavors that make jerky irresistible. The brown sugar not only adds sweetness but also helps create a beautiful caramelized exterior when dehydrated.

Combined with soy sauce, garlic, and a touch of heat, each bite is bursting with complexity.

Another reason to love this recipe is its versatility. You can easily adjust the marinade to suit your preferences—whether you like it spicier, smokier, or even with a hint of citrus.

Plus, making jerky at home allows you to control the quality of ingredients, avoid preservatives, and experiment with different cuts of meat.

Finally, this recipe is beginner-friendly. You don’t need a smoker or expensive tools—just a dehydrator or an oven, and a little patience.

The result? Delicious, homemade jerky that will have everyone asking for more.

Ingredients

• 2 pounds lean beef (top round, flank steak, or sirloin), thinly sliced
• 1/2 cup brown sugar (packed)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon liquid smoke (optional, for smoky flavor)

Equipment

• Sharp knife for thinly slicing the beef
• Mixing bowl for the marinade
• Zip-top plastic bag or shallow dish for marinating
• Dehydrator or oven with a baking rack
• Baking sheet (if using oven)
• Wire rack to allow air circulation (optional but recommended)
• Paper towels for patting meat dry
• Meat thermometer (optional, for safety)

Instructions

1. Prepare the beef: Place your beef in the freezer for about 30-45 minutes to firm it up. This makes slicing easier. Using a sharp knife, thinly slice the beef against the grain into strips about 1/8 to 1/4 inch thick. Thinner slices dry faster and are more tender.
2. Make the marinade: In a mixing bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and liquid smoke. Stir until the sugar dissolves and the mixture is well blended.
3. Marinate the beef: Place the sliced beef into a zip-top plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to deeply penetrate the meat.
4. Drain and dry: After marinating, remove the beef slices from the marinade. Pat each slice dry with paper towels to remove excess liquid; this helps the jerky dry faster and more evenly.
5. Arrange for drying: Place the beef strips in a single layer on dehydrator trays or on wire racks set over baking sheets if using an oven. Make sure the pieces do not overlap to ensure proper airflow.
6. Dehydrate the jerky:
   • If using a dehydrator, set it to 160°F (71°C) and dry the beef for 4-8 hours. Check periodically after 4 hours for tenderness and dryness. The jerky should be firm, slightly pliable, and dry to the touch.
   • If using an oven, preheat to the lowest temperature possible (usually 170°F or 75°C). Leave the oven door slightly ajar to allow moisture to escape. Dry the jerky for 4-6 hours, flipping halfway through.
7. Test for doneness: Proper jerky should be dry but not brittle. When you bend a piece, it should crack slightly but not break in half. If it’s too moist, continue drying and check every 30 minutes.
8. Cool and store: Let the jerky cool completely on the racks. Store in airtight containers or vacuum-sealed bags. For longer shelf life, keep in the refrigerator or freezer.

Tips & Variations

“Slicing the beef against the grain and freezing it slightly before slicing makes a huge difference in the texture and ease of preparation.”

• Meat choice: While beef is classic, you can use venison, turkey, or chicken breast for leaner options. Adjust drying time accordingly as poultry dries faster.
• Sweetness level: If you like your jerky less sweet, reduce the brown sugar by half or substitute with honey or maple syrup for a different flavor profile.
• Heat it up: Add more cayenne, red pepper flakes, or even a splash of hot sauce to the marinade for a spicy kick.
• Smoky flavor: Use liquid smoke sparingly, or experiment with smoked paprika and chipotle powder to deepen the smoky notes without a smoker.
• Marinating time: For a stronger flavor, marinate up to 24 hours, but avoid going beyond that or the texture may become mushy.
• Storage tip: Homemade jerky lasts about 1-2 weeks at room temperature, up to a month in the refrigerator, and several months frozen.

Nutrition Facts

Note: Nutritional values are approximate and can vary based on the exact ingredients and portion sizes.

Serving Suggestions

Brown sugar jerky is a fantastic protein-packed snack on its own. Here are some ways to enjoy it:

• Snack pack: Pair with nuts, dried fruit, and cheese for a balanced hiking or road trip snack.
• Salad topping: Chop the jerky finely and sprinkle over a fresh green salad for added texture and flavor.
• Sandwich enhancer: Add jerky strips to your favorite sandwich or wrap for a smoky, sweet punch.
• Charcuterie board: Include jerky alongside cured meats, cheeses, olives, and crackers for an impressive appetizer spread.

Conclusion

Making brown sugar jerky at home is a rewarding and delicious project that’s perfect for snack lovers and adventurous cooks alike. With a few simple ingredients and some patience, you can create a flavorful treat that’s far superior to store-bought options.

The sweet, smoky, and slightly spicy notes meld beautifully to produce a jerky that’s chewy yet tender and full of depth.

Whether you’re packing it for your next outdoor adventure or simply craving a savory snack, this recipe is sure to become a favorite. Plus, the flexibility allows you to experiment with flavors and meats to suit your tastes perfectly.

So grab your knife, marinade your meat, and get ready to enjoy homemade jerky that’s both tasty and wholesome!

For more delicious homemade snacks, check out our Beef Jerky Marinade Recipes, Spicy Turkey Jerky Recipe, and Homemade Teriyaki Jerky.

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