This is the recipe for ground venison jerky. It is best to use a rough (single grind) venison. The double ground venison used for burgers, etc, does not give the jerky the tougher texture that is preferred by most for jerky.
2 # ground venison - add some fat (Craig uses the ratio of 21# venison with 1-1.5 # beef suet)
3 Tbsp. Liquid Smoke
1 3/4 Tbsp. Morton's Tender Quick
1 Tbsp Sugar
1 tsp. coarse black pepper
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/2 tsp. mustard powder
1/4 tsp. celery salt
1/2 tsp ground oregano
1 tsp. red pepper
Mix all dry ingredients except Tender Quick in a small bowl.
In large bowl, combine venison and liquid Smoke; add dry ingredients. Mix, add Tender Quick. Mix immediately and press into strips (or squeeze through Jerky gun).
Spray cookie sheet with PAM or other vegetable spray/use dehydrator racks.
Dry in oven or dehydrator at 165F for 8-12 hours or desired dryness.
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