Ingredients:

• 1 lb alligator meat, sliced into 1⁄4 strips
• 1⁄2 cup soy sauce
• 1⁄2 cup bourbon
• 1⁄2 cup honey
• 1⁄4 cup brown sugar
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1⁄2 teaspoon black pepper

Instructions:

1. Whisk together all ingredients except alligator meat in a bowl. This is your marinade.
2. Pour 1⁄2 of marinade into a large resealable bag. Add alligator strips, seal bag, and massage to coat evenly.
3. Refrigerate alligator overnight to marinade. Occasionally flip the bag to redistribute the marinade.
4. Preheat oven or dehydrator to 155°F. Cover racks with parchment paper.
5. Remove alligator strips and arrange in single layer on racks, discarding leftover marinade.
6. Cook for 4-6 hours until lightly dried but still flexible, flipping occasionally.
7. Pat off any excess oil. Allow to fully cool then store Honey Bourbon Alligator Jerky in an airtight container for up to 2 weeks.

The sweet notes from smooth bourbon, rich honey, and brown sugar combine decadently with savory spices, soy, and Worcestershire to create the ultimate sweet and savory jerky perfect for your next wild game night!

Ingredients:

• 1 lb alligator meat, sliced into 1⁄4 inch thick strips
• 1⁄2 cup soy sauce
• 1⁄4 cup Worcestershire sauce
• 2 tablespoons Louisiana hot sauce
• 2 teaspoons cayenne pepper
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions:

1. Mix together all ingredients except alligator meat in a large resealable plastic bag. Massage marinade to fully combine flavors.
2. Add alligator strips to bag and seal. Move meat around to coat evenly in marinade. Refrigerate overnight, flipping bag occasionally.
3. Preheat oven or dehydrator to 160°F. Line racks with parchment. Arrange marinated meat strips in single layer without overlapping.
4. Cook for 3-5 hours until fully dried but still pliant, flipping halfway through. Drying time varies on thickness.
5. Pat off any beads of oil, then let cool completely. Store Cajun alligator jerky sealed in an airtight container for up to 2 weeks.

With an explosion of Louisiana flavor from hot sauce, Cajun seasoning and oregano, this jerky’s spicy kick pairs perfectly with the mild gamey taste of alligator meat. Let the good times and the spice flow through this fiery Cajun jerky!

• 1 pound alligator meat (cut into thin strips)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Instructions:

1. In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper to make the marinade.
2. Add the alligator strips to the marinade, making sure that each strip is fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat the oven to 175°F (80°C) or the lowest setting.
4. Remove the alligator strips from the marinade and pat them dry with paper towels. Arrange the strips on a baking sheet lined with parchment paper, leaving a little space between each strip.
5. Bake the alligator strips in the oven for 4-6 hours, or until they are dry and chewy. Check on them periodically and rotate the baking sheet if needed.
6. Let the alligator jerky cool completely before storing it in an airtight container or resealable plastic bag.

Note: Alligator meat can be tough, so you may want to use a meat tenderizer or marinate it for longer to help soften it. You can also use a food dehydrator instead of an oven if you have one.