Jerky

Sweet Heat Outpost

Sweet Heat Style Jerky

Sweet Heat Outpost is a jerky made from lean wild game or lean beef. Smoke at 145-165°F (63-74°C) and finish at an internal 152°F (67°C) held 1 min, before drying. Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Sweet first, heat second, and the gap between the two is where this one lives. Honey and brown sugar together give a stickier surface than sugar alone, so watch it closely toward the end of the dry. It tends to convert the people who say they do not like sweet jerky.

• Sweet
• Spicy
• Smoky

Internal temp

152°F (67°C) held 1 min, before drying

Smoker temp

145-165°F (63-74°C)

What goes in it

• Cure #1
• Brown Sugar
• Cayenne Pepper
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Ginger
• Paprika
• Soy Sauce
• Honey
• Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Slice meat 1/4" thick against the grain.
2. Mix all dry seasonings with the soy sauce, honey, and water into a marinade. It should be enough liquid to fully coat every strip - about 3 cups for a 5 lb batch.
3. Coat strips and refrigerate 12-24 hours.
4. Pat dry and arrange on smoker racks.
5. Dry at 160°F for 1 hour.
6. Reduce to 145°F with smoke for 3-5 hours. Watch closely — honey burns easy.
7. Done when strips bend and crack. Sweet heat hits different after a day in the fridge.
8. Dehydrator method: Skip the smoke — dehydrate the strips at 160°F for 4-8 hours until they bend and crack but do not break. If your dehydrator can not reach 160°F, finish the strips in a 275°F oven for about 10 minutes to reach a food-safe 160°F internal temperature (165°F if using poultry).

Wood

Hickory · Cherry

Before you start

• How much Cure #1 per pound
• Venison to pork fat ratio