Sweet Sesame Venison Jerky Recipe
Hunting season is upon us and there is nothing better than fresh venison jerky with an Asian flavored flare. a sweet and savory jerky that you can even eat atop a warm bed of jasmine rice.
Servings 5
Calories 171kcal
Ingredients
Lean Meat
Marinade
- ½ cup soy sauce
- ⅓ cup rice wine
- 1 whole Fresno chili stem removed
- 2 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- ½ teaspoon sesame oil
- ½ teaspoon ginger powder
- ¼ teaspoon curing salt optional
Instructions
- Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients with the chili in a blender and blend until the chili can no longer be seen.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more in depth instructions.
- Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4.5 hours at 165F.
- The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.
Notes
- Use curing salt or celery juice powder to extend the life of the jerky
- Substitute habanero in place of the Fresno chili if a spicy jerky is desired
- Soak the venison in cold water and salt to eliminate the gamey flavor
- This sweet jerky is also good broken into small pieces and eaten over jasmine rice
Nutrition
Calories: 171kcal | Carbohydrates: 7g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1461mg | Potassium: 345mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg