Ingredients

400g Venison Shoulder (sinew and fat removed)
1/4 cup honey (warmed to a liquid)
1/4 cup soy sauce
1 teaspoon salt
2 tablespoons toasted sesame seeds


Method

Thinly slice the venison across the grain.
Coat the meat in the honey, soy sauce and salt and marinate in the fridge for 8 hours.
Lay the meat out on the dehydrator rack using a solid tray on the lower level to catch any drips.
Sprinkle over the sesame seeds.
Dehydrate at 60ºC for 6 hours. It is ready when it bends slightly without breaking. There should be no moist spots.
Jerky can be kept in an airtight container for 4 weeks in the pantry and longer in the refrigerator or freezer.