Brown Sugar Beef Jerky Recipe: Sweet-Glazed Homemade Jerky

The rich meat flavor balanced by brown sugar’s sweetness makes this oven-baked beef jerky a true crowd-pleaser. You may want to hide some of it, or it will disappear the moment it’s within munching distance.

This recipe originally came from Sausage and Jerky Makers’ Bible and has earned a permanent place in my collection — it’s a keeper. The brown sugar lends a pleasant sweetness that my wife especially enjoyed.

Why this marinade works

Coriander, cayenne, white pepper, and mustard powder complement the brown sugar, creating a smooth, slightly spicy-sweet profile that enhances the natural beef flavor without overpowering it.

How to slice the meat

Start with a lean cut—eye of round is ideal for jerky. Slicing with the grain yields chewier jerky; slicing against the grain produces a more tender bite. For best results, partially freeze the roast to make thin, even 1/4″ slices.

Making the marinade

Combine the marinade ingredients in a bowl or zip-top bag, then add the meat strips. Toss or massage the bag so each strip is evenly coated. Even coverage ensures consistent flavor throughout the jerky.

After marinating for about 22 hours in my test, I drained the strips in a colander and patted them dry with paper towels to remove excess marinade. Allow at least 6 hours of marinating for good flavor; 6–24 hours is a practical range depending on how pronounced you want the seasoning.

Dehydrating / Baking

You can hang the strips from the oven grates by piercing one end with a toothpick, or lay them flat on a cooling rack set over a baking tray. Either method works; hanging lets air circulate more freely. Place aluminum foil under the jerky to catch drips and make cleanup easier.

Dry the jerky in the oven at the lowest setting, ideally between 170°F and 200°F. In my experience, 170°F for about 7 hours produced fully dried jerky. Prop the oven door open slightly with a wooden spoon to allow moisture to escape while it dehydrates.

Testing for when it’s finished

Start checking doneness around the 3–4 hour mark. Remove a strip, let it cool for a few minutes, then bend it. Properly dried jerky will bend and crack but not snap in two. You should also see white muscle fibers when the piece is bent or torn—an indicator that it’s dried through.

Storing jerky

Use curing salt and airtight containers to maximize shelf life. If you choose to skip curing salt, be sure to heat the meat to 160°F during processing to minimize bacterial risk; note that omitting curing salt will change the jerky’s color and flavor.

Old pro tips

• Using curing salt helps the jerky last several weeks without refrigeration.
• Choose a lean cut to extend storage life and reduce spoilage risk.
• If you dry the strips on cooling racks, lightly spray them with nonstick spray to prevent sticking.

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Brown Sugar Beef Jerky

The rich meat flavor and the sweetness of brown sugar make this jerky irresistible. Keep an eye on it—people will reach for it the moment they smell it.

4 from 26 votes

Prep Time: 45 minutes

Cook Time: 9 hours

Total Time: 7 hours 45 minutes

Course: Snack

Cuisine: Beef Jerky

Type: Beef Jerky

Flavor: Sweet

Servings: 5

Calories: 210 kcal

Ingredients

Lean Meat

• 1 lb Eye of Round or Venison

Marinade

• 1/2 cup cold water
• 1 1/2 tsp pickling salt
• 1/8 tsp cayenne pepper
• 1/4 tsp ground coriander
• 1/4 tsp liquid smoke
• 1/2 tsp white pepper
• 1/2 tsp dry mustard powder
• 1/4 cup brown sugar
• 1/4 tsp Prague Powder #1 (curing salt) — optional

Instructions

1. Trim all visible fat from the beef. Partially freeze the roast for an hour or two to make slicing easier.
2. While the meat chills, combine pickling salt (and curing salt if using), cayenne, coriander, liquid smoke, white pepper, dry mustard, brown sugar, and cold water. Mix until smooth.
3. Slice the partially frozen meat into 1/4″ strips. Slice with the grain for chewier jerky; slice against the grain for more tender pieces.
4. Optionally tenderize the strips with a mallet to reduce toughness.
5. Add the sliced beef to the marinade and refrigerate for 6–24 hours.
6. Remove meat from the marinade and pat dry with paper towels. Dry using a dehydrator, smoker, or oven (7 hours at 170°F worked well in my test).

Pro Tips

• Use beef broth instead of water for a richer marinade.
• Curing salt extends shelf life when stored outside refrigeration.
• Keep the oven door slightly open with a wooden spoon to let moisture escape while drying.
• Oven jerky generates heat — handy in cool weather.

Nutrition

Calories: 210 kcal | Carbohydrates: 10 g | Protein: 24 g | Fat: 6 g

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