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 21 ground venison and pork jerky recipe 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.
21 Ground Venison And Pork Jerky Recipe
Pemmican-style Ground Meat Jerky
Venison Jerky
Ground Beef Jerky – Ground Venison Jerky
Venison Jerky
Ground Beef Jerky
Jerkyholic’s Original Ground Beef Jerky
Ground Venison Jerky with Serviceberries
Homemade Jerky
Ground Beef Jerky
Beef Sticks / Ground Beef Jerky
Teriyaki Venison Jerky
Ground Beef Jerky
Hamburger Beef Jerky
Venison Snack Sticks with Cheddar Cheese
Can I mix pork with venison to make jerky?
The only pork I use in making anything with venison is in sausage like ring bologna and summer sausage. That pressed jerky sure doesn’t need any pork. Do a batch without the grease meat.
Should I add fat to ground venison for 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 do you dehydrate ground venison jerky?
Shoot your meat out in strips to the lengths you desire onto your dehydrator trays or baking sheets if you’re using your oven. Dry strips out at 160 degrees F for 3 to 8 hours. Don’t over-dry them.
Do you soak deer meat before making jerky?
It’s best to let the meat marinate overnight or longer so that it can soak up as much flavor as possible. If you don’t have a large bowl, you can use plastic freezer bags to marinate the venison.
How do you grind deer meat for jerky?
How do you get grease out of jerky?
Blot off any excess fat. Jerky may be wrapped in a paper towel for several hours to absorb grease. Store jerky in an airtight container because it will absorb moisture very easily from the air.
How much pork should I add to ground venison?
Pork Shoulder (Butt)
While pork shoulder is a fatty cut, it’s more meat than fat. I use it more for the springy texture that it can provide to venison, which can be crumbly. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison.
What can I mix with ground deer meat?
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.
How much pork do I mix with deer?
Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. There is a difference in Pork Trimmings. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. Consider this when mixing with your game meat.
How do you marinate deer ground meat?
Do you cook venison before dehydrating?
coli can become heat-resistant if dehydrated at lower temperatures first, so its recommended that venison is heat treated prior to dehydrating. Once your jerky is done it can be stored in sealed containers at room temperature for up to 2 weeks.
How do you cook ground venison?
Grinding. Thoroughly read the instructions that came with your grinder. Fit the grinder with the coarse ground die, and once ready, add the chilled wild game and fat into the tray and grind together. Try not to handle the meat more than you have to, to keep it cold and firm.
Should venison be frozen before making jerky?
When making jerky from wild game, the meat needs to be treated to kill trichinella parasite before it can be sliced and marinated. Trichinella causes the disease trichinosis. To kill the trichinella parasite, freeze a portion of meat that is six inches or less in thickness at 0 degrees Fahrenheit for at least 30 days.
How long should I marinate deer jerky?
How long do I need to marinate jerky? Marinating deer meat in a covered bowl or plastic zip bag should take about 24 hours for the fullest flavor. If you are vacuum sealing, 12 hours in the fridge is enough.
How thick do you cut deer meat for jerky?
Cut the meat into preferred widths – usually about a half to three-quarters of an inch – while making certain the thickness of the cut is not more than one-quarter inch. One-eighth inch is preferable, while length is personal preference. Six to eight inches is customary.