Venison jerky is a flavorful, protein-packed snack that’s naturally low in fat and perfect for using surplus game meat after a hunt. This version adds a distinctive twist by using Jarritos Mandarin soda in the marinade, balancing savory and sweet notes for a memorable smoked jerky bite. Whether you make this on a pellet grill, smoker, or other low-and-slow setup, the result is tender, richly flavored jerky perfect for hiking, snacking, or packing for a road trip.
Smoked Jarritos Mandarin Venison Jerky
Making jerky at home gives you full control over ingredients and seasoning, so you can avoid excess preservatives and dial in a flavor profile you love. This Jarritos Mandarin venison jerky marries the citrusy sweetness of mandarin soda with soy, garlic, and a touch of heat for a savory-sweet snack that stands out. If you don’t have venison, this same method works well with lean beef.
Recipe Shopping List
Below are the main ingredients you will need. For exact measurements and detailed steps, see the recipe card further down.
- Venison leg meat (or another lean cut)
- Soy sauce
- Brown sugar
- Neutral oil
- Jarritos Mandarin soda (or another orange soda)
- Red pepper flakes
- Sriracha sauce
- Garlic powder
- Onion powder
How to Make This Jerky — Overview
Here’s a concise overview of the process so you know what to expect. Full quantities and step-by-step instructions are included below in the recipe card.
- Prep: Cube the venison into bite-sized pieces.
- Marinate: Combine the marinade ingredients and submerge the meat. Chill at least 12 hours for best flavor.
- Preheat: Bring the smoker or pellet grill to about 170°F (77°C).
- Smoke: Drain and pat the meat dry, then arrange on a grill mat or grates. Smoke until dry but still tender—about 3½ hours at 170°F.
- Store: Cool, then keep in an airtight container in the refrigerator for up to a week.
Jarritos Mandarin Venison Jerky Bites
These tender bites combine lean venison with a bright mandarin soda marinade for a sweet-savory smoked jerky.
Prep Time: 10 minutes
Marinating Time: 12 hours
Cook Time: 3 hours 30 minutes
Total Time: About 15 hours 40 minutes (including marinating)
Ingredients
- 3 pounds venison leg meat, trimmed and cubed into bite-sized pieces
- 1 cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup neutral oil (vegetable or canola)
- 1 cup Jarritos Mandarin soda (or another orange soda)
- 1 tablespoon red pepper flakes
- 3 tablespoons sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Cube the venison leg meat into even bite-sized pieces so the jerky dries uniformly.
- In a large container, whisk together soy sauce, brown sugar, oil, Jarritos Mandarin, red pepper flakes, sriracha, garlic powder, and onion powder.
- Add the venison to the marinade, ensuring all pieces are submerged. Cover and refrigerate for at least 12 hours, up to 24 hours for deeper flavor.
- Preheat your smoker or pellet grill to 170°F (77°C). Remove the meat from the marinade and pat pieces dry with paper towels to remove excess liquid.
- Arrange the jerky pieces on a grill mat or directly on the grates—leave space for smoke circulation. Smoke at 170°F for approximately 3½ hours, or until the jerky is dry to the touch but still slightly pliable.
- Transfer the jerky to a cooling rack and let it cool completely. Store in an airtight container in the refrigerator for up to one week.
Recommended Equipment
- Pellet grill or smoker
- Grill mat (optional, for easier cleanup)
- Sharp knife and cutting board
Nutrition Information (estimate per serving)
Calories: 609 • Total Fat: 21g • Saturated Fat: 5g • Unsaturated Fat: 14g • Cholesterol: 197mg • Sodium: 2690mg • Carbohydrates: 26g • Fiber: 1g • Sugars: 21g • Protein: 78g
Nutrition data is an estimate.
Recipe FAQ
Are there substitutions for Jarritos Mandarin?
Yes. Any orange or mandarin soda will work. The soda gives sweetness and a hint of citrus that helps tenderize and flavor the meat. You can also experiment with other soda flavors for different flavor profiles.
Can I use beef instead of venison?
Yes. Use a lean cut of beef—such as top round or eye of round—to achieve similar texture and drying characteristics. Avoid very fatty cuts, which won’t make good jerky.
What if I don’t like spicy heat?
The recipe includes red pepper flakes and sriracha for a mild kick. If you are sensitive to heat, reduce or omit those ingredients—the jerky will still be flavorful and slightly sweet from the soda and brown sugar.
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- Spatchcock Turkey
- Smoked Brisket
- Prime Rib French Dip
- Chicken Wings
- Beef Noodle Soup with Prime Rib
- Traeger Cabbage Rolls
- Cherry Dr. Pepper BBQ Sauce
Jarritos Mandarin Venison Jerky Bites — smoky, sweet, and savory bites that highlight lean venison with a bright citrus touch. If you try this recipe, adjust the heat and sweetness to match your taste, and enjoy the reward of homemade jerky made to your preference.
