I love the Korean-style BBQ known as BULGOGI. It's one of my favorite ways to prepare venison. My oldest son, Hunter, decided the bulgogi mix of sweet and salty with a little heat would be the perfect jerky flavor. He started experimenting and settled on this recipe.

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The combination of sweet and salty flavors commonly found in Korean style BBQ lend perfectly to venison jerky. Images by author

After tasting it, I'm inclined to agree. His final recipe ended up using red pepper flakes and sesame seeds in the marinade and sprinkled over the jerky just before drying. It gives the finished product a nice crunch and an extra bit of heat. This jerky flavor will spend a great deal of time with me in the stand this fall. Hunter is already working on another batch.

Mix all ingredients except for kosher salt, a few red pepper flakes and sesame seeds into a large glass or plastic bowl or container.

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Mix the marinade ingredients.

Slice the venison into a 1/4-inch thickness. Pound the venison with a meat mallet to tenderize and flatten.

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Slice the venison and pound flat to tenderize.

Place the sliced venison into the marinade, stirring to coat each piece evenly. Cover and refrigerate for 24 to 36 hours. Stir the mixture a few times while marinating to make sure each slice is evenly covered.

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After marinating, lay the venison flat on a sheet pan and sprinkle with kosher salt along with the reserved sesame seeds and red pepper flakes (if you prefer your jerky a bit milder, omit the extra red pepper flakes in this step).

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After marinating, top the venison with salt, sesame seeds, and red pepper flakes, if desired.

Place the venison on trays in your dehydrator. Set the temperature at 150 and dehydrate for 10 to 12 hours or until the jerky is dry, but still flexible.

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Dry the jerky in a dehydrator.

Store extra in a jar in the fridge or vacuum seal and freeze for longer life.

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I like to keep jerky in a jar in the refrigerator or vacuum seal and freeze for long term storage.

This one makes the perfect snack for those long fall days in the deer stand or duck blind.

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