One of my favorite ways to eat venison is venison jerky. I have venison left in the freezer from last hunting season but none of it is large enough muscle groups to make whole muscle jerky. So I decided to make ground jerky. I don't have a jerky gun or an attachment for the sausage stuffer yet so I scoured the forums and read about many different ways of making ground jerky. I ultimately decided to try a method suggested by
@DeejayDebi in an old thread I dug up.
Started with 5 lbs of lean ground venison.
Mixed in the seasoning and cure. Seasoning was loosely based on other recipes I have seen but volumes were determined by how much looked about right...we'll see how it turns out. Just be sure to use the correct amount of tender quick, the rest can be adjusted as desired.
For 5lbs Ground Venison:
3 TBS ground black pepper
1.5 TBS paprika
1 TBS home grown crushed hot red pepper flakes
1 TBS chili powder
1 TBS granulated garlic
5 TBS tender quick cure
~4oz water
Mixed well until it was nice and tacky then pressed into a foil pan.
This went into the fridge overnight. It will go on the smoker following the directions I mentioned above with the goal of cooking this "loaf" until it is about 155 IT. I will then refrigerate that overnight again, slice into strips on the meat slicer the next day and finish drying those strips into jerky on the smoker.
I'll keep updating as I go. Going to start smoking the "loaf" this morning.
UPDATE:
Loaf ready to put on the smoker.
Smoker temp 150-160. Cherry pellets in the AMNPS.
@DeejayDebi in an old thread I dug up.
Started with 5 lbs of lean ground venison.
Mixed in the seasoning and cure. Seasoning was loosely based on other recipes I have seen but volumes were determined by how much looked about right...we'll see how it turns out. Just be sure to use the correct amount of tender quick, the rest can be adjusted as desired.
For 5lbs Ground Venison:
3 TBS ground black pepper
1.5 TBS paprika
1 TBS home grown crushed hot red pepper flakes
1 TBS chili powder
1 TBS granulated garlic
5 TBS tender quick cure
~4oz water
Mixed well until it was nice and tacky then pressed into a foil pan.
This went into the fridge overnight. It will go on the smoker following the directions I mentioned above with the goal of cooking this "loaf" until it is about 155 IT. I will then refrigerate that overnight again, slice into strips on the meat slicer the next day and finish drying those strips into jerky on the smoker.
I'll keep updating as I go. Going to start smoking the "loaf" this morning.
UPDATE:
Loaf ready to put on the smoker.
Smoker temp 150-160. Cherry pellets in the AMNPS.
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