Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
1/2 cup light soy sauce
4 tbsp. honey
4 tbsp. sweet red wine
6 large garlic cloves, minced
1-1/2 tbsp. fresh minced ginger
1-1/2 tbsp. crushed dried red pepper
1-1/2 tbsp. sesame oil
1/8 tsp white pepper
3 lbs. venison
Whisk together soy sauce, honey, wine, garlic, ginger, red pepper, sesame oil, and white pepper. Pour into a heavy freezer zip top bag.
Semi-freeze venison flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1-1/2 to 2 inches wide. Add venison to the marinade, seal, and massage in marinade.
Arrange venison on racks in foil-lined shallow baking sheets, pieces not touching. Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
Preheat oven to 250 F. Remove and replace foil lining under racks. Bake venison jerky for 30 minutes.
Reduce heat to 175 F. Bake and additional 40 minutes until lightly browned, but not burnt.
Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight bags or jars for storage.
Yields about 36 pieces
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