Description
The sweet and spicy flavors of Korean barbecue infuse this deer meat jerky in this spin on a classic.
Ingredients
Units
Scale
- 3 lb. sliced venison roast
- 1 cup soy sauce
- 1/2 cup sesame oil
- 1/2 cup brown sugar
- 1 pear (fresh, grated)
- 2 tbsp sesame seeds (plus more for sprinkling)
- 3 green onions – finely chopped (or 3 teaspoons onion powder)
- 2 tsp minced ginger
- 2 limes (juiced)
- 1 tbsp minced garlic
- 2 tsp red pepper flakes (or ground black pepper)
- 1/2 tsp Instacure #1 (also known as Prague Powder)
- 1 tbsp kosher salt
Instructions
- Take a bowl and place all the ingredients inside of it, reserving the salt, sesame seeds, and red pepper flakes.
- Slice the venison into 1/4-inch-thick pieces in equal sizes.
- Pound the meat with a mallet until it’s uniformly flattened.
- Add the venison pieces to the bowl with the marinade.
- Cover the bowl and let it sit in the fridge for an entire day – and up to 48 hours.
- Check the mixture every once in a while and stir it to ensure all the meat is evenly coated.
- Remove the marinade bowl from the refrigerator. Take each venison piece out of the mixture and place it on a sheet pan.
- Season each piece with kosher salt, the remaining pepper flakes, and the sesame seeds. Discard the marinade.
- Set your smoker to 165°F and add mesquite wood pellets to it.
- Place meat slices in the smoker directly on the grates, ensuring they don’t touch.
- Smoke until the pieces are dry but bendable (not brittle). This will take about 2 to 3 hours, but check after 2 hours to know where you stand.
- When it’s done, get it off the smoker and let it cool to room temperature before storing your jerky in an air-tight container.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 ounce
- Calories: 70
- Sugar: 1.5g
- Sodium: 354mg
- Fat: 4.4g
- Saturated Fat: 1.9g
- Carbohydrates: 1.9g
- Fiber: 0.3g
- Protein: 5.7g
- Cholesterol: 8.2mg