If you love the flavors of teriyaki, you will flip for this. The sesame seeds are key; I sprinkle them on the jerky before it goes into the dehydrator so they stick. They add a crunch factor that really elevates the jerky.
Prep Time:
15 minutes, plus 5 hours to marinate
Cook Time:
3 hours
Makes:
20 to 30 strips
½ cup soy sauce
½ cup fish sauce
1 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
2 teaspoons five-spice powder
1 teaspoon garlic powder
2 pounds venison meat, such as bottom round, sliced against the grain ⅛- to ¼-inch thick
¼ cup sesame seeds
1.
In a large bowl, whisk together the soy sauce, fish sauce, vinegar, brown sugar, five-spice powder, and garlic powder. Add the venison strips and toss to coat well. Cover and refrigerate for at least 5 hours or overnight.
2.
Set the dehydrator to 145°F.
3.
Gently shake off any excess marinade, and place the strips on
dehydrator trays so they do not touch. Sprinkle the sesame seeds evenly over the strips. Dehydrate for 3 hours or until the jerky is pliable.
4.
Remove the jerky from the dehydrator and let cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.