Hunting season is here, and for many hunters that means batches of homemade venison jerky. If you harvested a deer and want a jerky with an Asian-inspired profile, this sweet sesame marinade delivers fantastic flavor and is easy to prepare.
Slicing the meat
If your venison is frozen, defrost roasts in a bowl of cold water placed in the refrigerator. Once thawed, rinse the roast and trim all visible fat and silver skin. Fat spoils faster than lean meat and shortens jerky shelf life.
For even slices, partially freeze the roast by wrapping it in plastic and placing it in the freezer for 1–2 hours. Use a very sharp knife to cut uniform strips. Cutting against the grain yields more tender jerky; cutting with the grain makes chewier strips.
Soak the sliced meat in a cold saltwater bath (about 1 cup salt to 5 cups water) for a short time before marinating to reduce gamey flavors. If you prefer, a jerky slicer can make the job quicker and more consistent.
Marinating the meat
This marinade combines soy, rice wine, brown sugar and sesame notes for a sweet-savory finish. The Fresno chili adds brightness and depth without making the jerky overly spicy; swap in a hotter pepper if you want real heat.
Blend the marinade ingredients until smooth, then add the venison strips to a resealable bag or container and pour the marinade over. Shake or massage the bag so each strip is evenly coated. Refrigerate and marinate for 6–24 hours — longer marination intensifies flavor.
Dehydrating venison into jerky
When marinating is complete, drain the excess marinade in a colander and lay the strips on paper towels to pat dry. Removing surface moisture prevents stickiness and shortens drying time.
Dry the venison using your preferred method: a dehydrator, oven, or smoker. If using a dehydrator, set it to around 160–165°F (71–74°C). Drying time depends on equipment, strip thickness, and marination length — plan for roughly 4–6 hours in a dehydrator or oven, and longer if smoking.
When is jerky finished?
Begin checking doneness after about 3–4 hours. Remove a strip, let it cool to room temperature for five minutes, then bend it. Properly dried jerky should bend and show surface cracking without snapping in two; white fibers inside are another sign it is done.
If the piece breaks, continue drying and test again in 30–60 minute intervals. Typical times: 4–6 hours in a dehydrator or oven, 6–9 hours in a smoker. If you briefly preheat the meat in an oven, drying times can be shorter.
Top tip: Most of my jerky batches are finished within 4–6 hours with a dehydrator or oven, and 6–9 hours when smoked.
Storing venison jerky
To maximize shelf life, consider using curing salt or celery powder and store jerky in airtight containers. Properly dried and stored jerky can last weeks to months, depending on humidity and storage conditions. Refrigeration or vacuum sealing will further extend freshness.
Try these venison jerky recipes too
-
Sour Sriracha Deer Jerky
-
Drunken Hot Deer Jerky
-
Rage Deer Jerky
-
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 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp sesame seeds
- ½ tsp sesame oil
- ½ tsp ginger powder
- ¼ tsp curing salt (optional)
Equipment
- Dehydrator (or oven/smoker)
- Colander
- Sharp knife or jerky slicer
Instructions
- Trim visible fat from the meat and freeze for 1–2 hours to firm it up for slicing.
- While the meat chills, blend all marinade ingredients and the Fresno chili until smooth.
- Slice the meat into roughly ¼” strips against the grain for a tender bite (or with the grain for chewier jerky).
- Combine sliced meat and marinade in a resealable bag or container. Marinate 6–24 hours in the refrigerator.
- Drain excess marinade in a colander and pat strips dry with paper towels.
- Dry the strips in a dehydrator set to ~160–165°F for about 4–6 hours, or until the jerky bends and cracks but does not break.
Pro Tips
- Use curing salt or celery powder to extend shelf life when storing jerky.
- Substitute habanero for the Fresno chili if you want a spicier jerky.
- Soak venison in cold salted water to reduce gamey flavor before marinating.
- Broken into small pieces, this sweet sesame jerky is delicious over jasmine rice.