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 without cure 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 Without Cure
Ground Beef Jerky – Ground Venison Jerky
Jerkyholic’s Original Ground Beef Jerky
Venison Jerky
Ground Beef Jerky
Pemmican-style Ground Meat Jerky
Venison Jerky
Sweet and Spicy Deer Jerky Recipe
Ground Beef Jerky
Homemade Jerky
Easy Homemade Ground Beef Recipe
Dried Ramp Venison Jerky
Beef Sticks / Ground Beef Jerky
Ground Beef Jerky
Venison Jerky
Can you make deer jerky without curing salt?
Yes you can make jerky with about any set of spices and reg salt. You just want to make sure it reaches a temp of at least 160 deg pretty fast, then back the temp to above 130 to finish drying.
Can you make venison jerky without cure?
Is a cure necessary when making jerky? For safety, yes. Using a jerky cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product.
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 do you dehydrate ground venison?
Combine until marinade is fully mixed into ground meat. Cover and refrigerate for 4-24 hours. Use a jerky gun to make long strips on dehydrator trays. Dry at 145-165 degrees for 6-8 hours.
What can you use in place of curing salt?
What Are The Best Substitutes For Curing Salt?
- 1.1 Saltpeter.
- 1.2 Celery Powder.
- 1.3 Non-Iodized Sea Salt.
- 1.4 Kosher Salt.
- 1.5 Himalayan Pink Salt.
- 1.6 Vinegar.
Do you have to cure deer meat?
Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. Curing is used to preserve meat. Many benefits are associated with curing deer meat, such as the improving the taste of the meat, avoiding spoilage and preventing food poisoning.
How do you cure jerky without nitrates?
Take a wet meat and put it in a warm smoker (O2 free) for six hours and voila, perfect conditions to grow botulinum bacteria. Knock out any one of those and you’ll prevent botulism. Drying jerky in a dehydrator doesn’t need nitrates because it’s an aerobic environment.
How long does deer jerky need to cure?
It usually takes about six hours to cure the jerky in a common residential dehydrator. If using more than four trays of jerky strips or if using an older or lower quality dehydrator, it can take up to 10 hours for the jerky to cure properly.
Do you have to use salt to make jerky?
Store-bought beef jerky is known for its salty flavor, but you actually don’t need any salt at all to make a soft and tender beef jerky recipe. You can season the meat any way you’d like, but the only two vital components are meat and a dehydrator — and the process is easier than you may think.
What is the best to mix with ground venison?
Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef.
What do you mix with deer when grinding?
Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.
What kind of fat do you add to ground venison?
Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison.