Venison Jerky Teriyaki

Name: Hirsch-Jerky Teriyaki
Total time: 5 h
Ingredients: 1000 g Hirschfleisch (Oberschale oder Nuss); 60 ml Sojasauce; 30 g Honig; 10 g Ingwer (frisch gerieben); 5 g Knoblauch (gepresst); 10 ml Sesamöl; 15 ml Reisessig; 18 g Nitritpökelsalz (0,5%)

MarinadeGameDehydratingEasy5-7 hrs70 °C70 °CNo wood (Dehydrator)

Lean venison meets the sweet-salty harmony of a classic teriyaki marinade. Soy sauce, ginger, and honey give the wild meat an Asian-inspired note. The result is a juicy, aromatic jerky with a subtle caramel note.

Ingredients(for 1 kg)

Venison (top round or eye of round)1000 g

Soy sauce60 ml

Honey30 g

Ginger (freshly grated)10 g

Garlic (pressed)5 g

Sesame oil10 ml

Rice vinegar15 ml

Curing salt (0.5%)18 g

Instructions

Preparation

20 min + 1 hour freezing

Trim meat of fat and sinew. Pre-freeze for 1 hour in the freezer. Then slice into uniform 3-4 mm thin strips. Stir all marinade ingredients into a homogeneous sauce.

Marinating

8-24 hours

Fully submerge meat strips in the teriyaki marinade. Let marinate in the refrigerator at max. 4 °C for at least 8, preferably 24 hours. Turn several times so all strips marinate evenly.

Drain & Arrange

15 minutes

Lift meat strips from marinade, briefly drain and pat dry on both sides with paper towels. Reserve remaining marinade. Lay strips side by side (not overlapping) on the dehydrator racks.

Dehydrating

5-7 hours

Set dehydrator to 70 °C and dehydrate jerky for 5-7 hours. Optionally brush with remaining marinade after 3 hours for extra gloss. Jerky is done when flexible and shows white fibers when bent without breaking.

Pro Tip

For a glossy surface, brush the meat strips with the remaining marinade once after 3 hours of drying time and finish drying for another 2-3 hours. This creates an appetizing caramel layer.

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