Hunting season is here, and for many hunters that means batches of homemade venison jerky are on the menu. If you harvested a deer and want a jerky with bright Asian-inspired flavors, this sweet sesame marinade is a must-try.
Slicing the meat
If your venison roasts are frozen, thaw them in a bowl of cold water and keep that bowl in the refrigerator until fully defrosted. After thawing, rinse the roast and trim all visible fat and silver skin—fat shortens jerky shelf life and can become rancid faster than lean meat.
For even slices, partially freeze the roast by wrapping it in plastic and placing it in the freezer for 1–2 hours. A very sharp knife will give you the cleanest cuts; slice against the grain for a more tender chew or with the grain for a chewier jerky.
To reduce gamey flavor, soak the sliced meat in a cold saltwater solution before marinating (about 1 cup salt to 5 cups water, or enough to cover the meat) for an hour or two. If you prefer consistent strip sizes and faster prep, a jerky slicer is a helpful tool.
Marinating the meat
This marinade balances sweet and savory with sesame notes for a jerky that’s great on its own or served over jasmine rice. Combine the marinade ingredients—soy sauce, rice wine, a Fresno chili, brown sugar, garlic powder, sesame seeds, sesame oil, ginger powder, and optional curing salt—in a blender and blend until the chili is fully incorporated. The chili lends flavor more than heat unless you substitute a hotter pepper.
Place the venison strips in a resealable bag or a non-reactive container and pour the blended marinade over them, shaking or mixing to coat all pieces evenly. Refrigerate and marinate for 6–24 hours; longer marinating time yields deeper flavor.
Dehydrating Venison into Jerky
After marinating, drain the strips in a colander to remove excess liquid.
Lay the strips on paper towels and pat them dry to remove surface marinade. This reduces stickiness and shortens drying time. Arrange the strips on dehydrator trays, the oven rack, or the smoker, leaving space for air circulation.
If using a dehydrator, set it to about 160–165°F and dry for roughly 4–6 hours, checking for doneness starting at the 3–4 hour mark. Drying times vary with equipment, slice thickness, and marinade absorption.
When is jerky finished?
To test doneness, remove a piece and let it cool to room temperature for about five minutes—do not test while still warm. Bend the jerky; it should bend and crack but not snap in two. You may also see white fibers inside the meat when bent. If it’s still too soft, continue drying and test again in 30–60 minute intervals.
Top Tip – Most jerky finishes in 4–6 hours for dehydrators or ovens and 6–9 hours in a smoker. Pre-heating meat in the oven can reduce drying time significantly.
Storing Venison Jerky
To extend shelf life, consider using a curing salt and store jerky in airtight containers. Keep cooled jerky in a cool, dry place or refrigerate for longer storage. Properly dried and cured jerky can last for weeks to months depending on storage conditions.
Try these Venison Jerky Recipes Too!
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Sour Sriracha Deer Jerky
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Drunken Hot Deer Jerky
-
Deer Jerky
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Jimmy’s Teriyaki Deer Jerky
Sweet Sesame Venison Jerky Recipe
Ingredients
Lean Meat
- 1 lb Venison or Beef Roast
Marinade
- ½ cup soy sauce
- ⅓ cup rice wine
- 1 whole Fresno chili (stem removed)
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- ½ teaspoon sesame oil
- ½ teaspoon ginger powder
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat and partially freeze the roast for 1–2 hours to firm it up for slicing.
- While the meat chills, combine the marinade ingredients and the Fresno chili in a blender and blend until smooth.
- Slice the partially frozen meat into ¼” strips. Slice against the grain for a more tender jerky or with the grain for chewier pieces.
- Place the slices in a resealable bag or container and pour the marinade over them. Marinate in the refrigerator 6–24 hours.
- After marinating, drain excess marinade, pat strips dry, then arrange on trays for drying.
- Dry by your preferred method. As an example, dry in a dehydrator at 165°F for about 4–4.5 hours, testing for doneness beginning at 3–4 hours.
- Jerky is done when it bends and cracks without breaking in half and white fibers are visible when bent.
Pro Tips
- Use curing salt or celery juice powder to extend shelf life if desired.
- Swap a habanero for the Fresno chili for a spicier result.
- Soak venison in cold saltwater to reduce gamey flavors before marinating.
- This sweet sesame jerky is also delicious broken over steamed jasmine rice.