Print
chinese venison jerky how to cut venison jerky

Chinese Venison Jerky

Chinese venison jerky is a great way to preserve seasonal wild game using traditional East Asian flavors like Chinese five spice and soy. 

Course Snack
Cuisine Asian, Chinese, East Asian, Pacific Northwest, Venison, West Coast, Wild Game
Prep Time 5 minutes
Cook Time 2 hours
Resting time 3 hours
Total Time 2 hours 5 minutes
Servings 10
Author The Homesteading Huntress

Ingredients

  • 2 lbs venison bottom round, partially frozen with excess fat and silver skin removed (or other suitable venison cut)
  • 1/2 c. soy sauce
  • 1/4 c. worcestershire sauce
  • 4 tbsp Chinese cooking wine
  • 4 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp garlic powder
  • 1 tsp liquid smoke
  • 2 tsp five spice powder
  • 1 tsp white pepper (can substitute with black pepper)
  • 1 tsp chili flakes
  • 2 inches ginger, peeled and sliced

Instructions

  1. Cut venison into ⅛” strips with the grain at a slight diagonal. 

  2. Combine all ingredients in a freezer bag and marinade in the fridge for 3-24 hours depending on how salty you want your jerky and how long you’ll be storing it for.

  3. Drain jerky strips and lay on dehydrator sheets, discard brine. Dry on medium (~150-degrees) until jerky is dried to your liking, flipping halfway through. It will take approximately 8-10 hours. Store in sealed bag in fridge or freezer