Sticky jerky Recipes

Smoky & Sticky
Hot & Sticky
Tangy & Sticky
Sticky Hawaiian
Sticky Molasses
Sticky South-Of-The Border


Sticky Jerky

I sampled my first piece of sticky jerky at the Chicago Outdoor Sports Show nearly eight years ago, and I can say unequivocally, that I was hooked from the very first bite. If my failing memory serves me correctly, this tasty treat was made from Florida alligator and it was a sticky-sweet mess to eat, but it was also incredibly delicious, if you’re into eating sweetened meat. I remember being told that it was made from the tail meat of the alligator, and whether or not that was true, is still a mystery. Regardless, the jerky was sticky sweet and melt-in-your-mouth tender.

This taste sensation was being sold with a multitude of other jerky types and flavors at a huge booth which took up and entire end cap, with cash registers at all four corners plus two in the middle. I can still hear the loud Ka-Ching––Ka-Ching––Ka-Ching as those money machines rang nonstop. Although, Karen didn’t care for the idea of eating alligator, I couldn’t stay away and likely ate an entire alligator myself before the show finally ended. I vowed that I wouldn’t rest until I came up with a sticky jerky formula that was comparable to the alligator, except with venison.

Unfortunately, I wasn’t able to experiment with the idea until we finished the spring sport’s show circuit months later, but when I finally returned to Idaho, the development of a good sticky-jerky formula was at the top of my to-do list. So I began the long hours of experimentation it takes to produce an acceptable jerky formula, one that others will enjoy as well.

There’s nothing very scientific about my plan of attack. I simply work in one-quarter pound increments, first using my sense of taste to choose the specific ingredients I think will enhance the taste of the dried meat as it relates to the precise flavor idea I have in mind, then assigning each flavor component a specific function within the said formula. This may not be the most efficient way to build a recipe, but it seems to work well enough for me, in that I have put together a number of worthwhile formulas over the last 30 years.