Belle Isle Pineapple Habanero Venison Jerky
This jerky recipe highlights the tropical sweetness and citrus notes of Heat Street Detroit's Belle Isle Pineapple Habanero Hot Sauce, which is made with fresh pineapple, fresh habaneros, cilantro, lime, vinegar, water, and salt. Those ingredients pair naturally with lean venison and help create a flavorful, slightly sweet finish with a pleasant habanero kick.
Time | Duration |
Prep Time | 20 minutes (plus 12–24 hours marinating) |
Cook Time | 4 - 6 hours |
Total Time | 35 minutes |
Difficulty Level | Intermediate🌶️🌶️🌶️ |
Makes | About 1 pound finished jerky |
Ingredients
Venison Jerky
3 lbs venison roast (top round, bottom round, or hindquarter)
Slice ¼-inch thick, against the grain for tender jerky or with the grain for a chewier bite
Marinade
¾ cup soy sauce
½ cup Worcestershire sauce
⅓ cup Heat Street Detroit Belle Isle Pineapple Habanero Hot Sauce
¼ cup pineapple juice
2 tbsp dark brown sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tsp coarse black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
1 tsp crushed red pepper (optional)
1 tsp curing salt (Prague Powder #1) (optional but recommended for traditional jerky)
Prep Instructions
1. Slice the Venison
Place the venison in the freezer for 60–90 minutes until firm.
Slice into uniform ¼-inch strips.
2. Make the Marinade
In a large bowl, whisk together:
Soy sauce
Worcestershire sauce
Belle Isle Pineapple Habanero Hot Sauce
Pineapple juice
Brown sugar
Maple syrup
Apple cider vinegar
Garlic powder
Onion powder
Black pepper
Smoked paprika
Salt
Crushed red pepper (if using)
Curing salt (if using)
3. Marinate
Add venison strips to the marinade.
Toss until evenly coated.
Cover and refrigerate 12–24 hours, stirring once or twice for even flavor.
Cooking Instructions
Step 1: Prepare the Meat
Remove strips from the marinade.
Pat lightly with paper towels. The meat should be damp, not dripping.
Step 2: Arrange
Place strips in a dehydrator or on wire racks with space between each piece.
Dehydrator Method
Temperature: 160°F
Time: 4–6 hours
Begin checking after 4 hours.
Jerky is done when it bends and cracks slightly without snapping completely.
Oven Method
Preheat to 170°F (or the lowest setting).
Place strips on wire racks over baking sheets.
Prop the oven door open slightly to allow moisture to escape.
Dry for 4–6 hours, flipping once halfway through.
Smoker Method
Preheat the smoker to 160–175°F.
Remove the venison strips from the marinade and pat lightly with paper towels. The meat should be damp but not dripping.
Arrange the strips directly on the smoker grates in a single layer, leaving space between each piece for airflow.
Smoke for approximately 3–5 hours, checking the jerky after about 3 hours. Thicker pieces may require additional time.
For a mild smoke flavor that complements the Belle Isle Pineapple Habanero Hot Sauce, try apple, cherry, or pecan wood.
Rotate the strips or racks during smoking if your smoker has noticeable hot spots.
The jerky is ready when it is dry and firm but still slightly pliable. When bent, it should crack slightly without snapping completely.
For food safety, make sure the venison reaches an internal temperature of 160°F.
Allow the finished jerky to cool completely before storing.
Tip: Because the marinade contains pineapple juice, maple syrup, and brown sugar, avoid running the smoker too hot. Higher temperatures can cause the sugars to darken or burn before the jerky has finished drying.
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