What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 ground venison jerky recipe with soy sauce that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Ground Venison Jerky Recipe With Soy Sauce
Jerkyholic’s Original Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Deer (Venison) Jerky
Sweet and Spicy Deer Jerky Recipe
Jerky Made From Dehydrated Ground Beef
Doc’s Best Beef Jerky
Sweet and Spicy Wild Game Jerky
The Best Homemade Beef Jerky Recipe
Venison Jerky Recipe
Beef Jerky
Deer (Venison) Jerky
Ground Beef Jerky Sticks
Do you have to use soy sauce for jerky?
Absolutely not. I used to make jerky for the same reason as you, to use in cooking when backpacking. I wanted to use as many dehydrated foods as possible to lighten the load.
Do you add fat to ground venison jerky?
I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don’t use bacon, you will want to increase the salt to 25 grams.
How long should you dehydrate ground deer jerky?
Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
How long should you marinate ground meat for jerky?
Cover and marinate for at least 3 hours in the refrigerator. Form the meat into strips, about ⅛-1/4” thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire. Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
How do you make jerky without a dehydrator?
How to Make Beef Jerky Without a Dehydrator
- Select Meat. …
- Trim Fat. …
- Partially Freeze Meat (optional) …
- Slice Strips. …
- Marinade/Season the Meat. …
- Line oven with foil. …
- Arrange strips. …
- Start oven and vent door.
What can you use instead of soy sauce for beef jerky?
- Tamari. If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to soy sauce. …
- Worcestershire sauce. …
- Coconut aminos. …
- Liquid aminos. …
- Dried mushrooms. …
- Fish sauce. …
- Miso paste. …
- Maggi seasoning.
What is the best to mix with ground venison?
Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Use the food scale to add the correct amount. You can add 25 percent pork and 25 percent beef for three-meat mixture.
What can I add to ground venison?
Depending on what you’re planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It’s purely personal preference. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful.
Can you marinate ground venison?
Did you know that you can make venison jerky from ground meat? Well, you can, and it’s delicious! Choose to make your jerky with ground meat for an even quicker and easier process than slicing meat and marinating.
Do you have to put jerky in the oven after dehydrating?
Post-Drying Heating
Jerky should reach an internal temperature of 160 degrees Fahrenheit (165°F for poultry). Arrange dried jerky strips in a single layer on a baking sheet, not touching or overlapping. Place in an oven preheated to 275 degrees Fahrenheit.
Can you dehydrate jerky too long?
Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders. We recommend matching whatever liquid was used in the original recipe. Don’t leave the jerky too long as it can turn mushy.
How do you know when deer jerky is done dehydrating?
Check the surface. Pay close attention to the appearance of the jerky’s surface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.