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 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 Jerky Recipe
Pemmican-style Ground Meat Jerky
Venison Jerky
Ground Beef Jerky – Ground Venison Jerky
Venison Jerky
Jerkyholic’s Original Ground Beef Jerky
Teriyaki Venison Jerky Recipe
Ground Beef Jerky
Homemade Jerky
Ground Beef Jerky
Ground Beef Jerky
Deer (Venison) Jerky
Easy Homemade Ground Beef Recipe
Ground Beef Jerky
Homemade Venison Jerky, Pemmican Style Recipe
Sweet and Spicy Deer Jerky Recipe
Venison Jerky
Venison Jerky
Should I add fat to ground venison for jerky?
When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. … My rule of thumb is to add 10-20% fat when making venison burgers.
How long do I dehydrate ground venison jerky?
Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks. Dehydrate for 7-12 hours until dry and crisp. Store up to 7 days in refrigerator or freeze for longer storage.
Do you need curing salt for venison jerky?
5. Use curing salt to help prevent bacteria from growing. … With that said, I DO recommend using cure when making ground meat jerky because the meat has been handled and processed making it more susceptible to having bacteria. I also recommend using curing salt when making turkey or chicken jerky due to salmonella.
How do you know when ground venison jerky is done?
Turn the dehydrator to 160 degrees and let it work its magic. You’ll know your ground jerky is ready by bending it—if it’s still soft and cracks without totally breaking, you’re good to go. It usually takes about 6 hours.
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.
Do you add pork to venison jerky?
But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Most will use 1/3 lean to semi lean pork when mixing for ssg.
Can you marinate ground venison?
Pour marinade mixture over ground venison. Combine until marinade is fully mixed into ground meat. Cover and refrigerate for 4-24 hours.
Do you need to flip jerky in a dehydrator?
You do not need to rotate the trays very often if you are using a Weston Dehydrators, but it doesn’t hurt to move them around. Round dehydrators definitely require tray rotation. How long and at what temperature do I dehydrate jerky in a smoker? … If you dry the jerky too quickly, you will end up with ashy, crumbly meat.
How do you marinate deer ground meat?
Does homemade jerky need to be refrigerated?
Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. … Freezing will not eliminate bacteria from the meat.
How much salt do you put in a pound of jerky?
Salt not only helps pull moisture from the meat, it also acts as a preservative. Jerky using salt will have an appreciably longer shelf-life than that without. In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky.
How long do you marinate jerky?
Bathe That Jerky
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.
Can you overcook jerky in a dehydrator?
To finish dehydrating the meat, lower the temperature to 130-150 degrees. The jerky should be finished cooking anywhere between 4 to 12 hours after you reduce the temperature, depending on how large your pieces are. What is this? Note that after 12 hours, most cuts will begin to overcook.
Why is my jerky so tough?
Taking the jerky out of the dehydrator early can give you moist jerky that is prone to spoilage, and taking it out too late can give you jerky that is too dry and tough to chew on.
Do you have to use cure in jerky?
Is a cure necessary when making jerky? For safety, yes. Using a 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.