Making jerky is a fantastic way to preserve ground venison and enjoy a flavorful, high-protein snack anytime. While traditional jerky uses sliced meat, creating jerky from ground venison offers a unique texture and a simpler process, perfect for beginners. This guide will walk you through making delicious ground venison jerky, covering everything from preparation to drying.
Preparing Your Ground Venison for Jerky
Before you begin, ensure your ground venison is fresh and properly handled. Safety is paramount when working with raw meat.
Ingredients You'll Need:
- 1 lb ground venison (higher fat content works well for juicier jerky)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (or maple syrup for a healthier option)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
Mixing the Venison Jerky:
- Combine Ingredients: In a large bowl, thoroughly combine the ground venison with all the seasonings. Make sure the spices are evenly distributed throughout the meat. Using your hands ensures a good mix.
- Adjust Seasoning: Taste a small amount of the mixture. Adjust the seasonings to your preference. You might want to add more soy sauce for saltiness, brown sugar for sweetness, or cayenne pepper for heat.
- Rest the Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld and penetrate the ground venison.
Forming and Drying Your Venison Jerky
There are several ways to form and dry your ground venison jerky.
Method 1: Using a Dehydrator
This method is the most common and often yields the best results.
- Prepare the Dehydrator: Preheat your dehydrator according to the manufacturer's instructions. Typically, a temperature between 135-160°F (57-71°C) is ideal.
- Forming the Jerky: Line your dehydrator trays with parchment paper to prevent sticking. Use a spoon or spatula to spread the ground venison mixture thinly and evenly across the trays. Aim for a consistent thickness of about 1/4 inch.
- Drying Process: Place the trays in the dehydrator and dry for 6-12 hours, or until the jerky is firm and completely dry. The drying time will vary depending on your dehydrator and the thickness of the jerky.
Method 2: Using an Oven
This method requires careful monitoring to prevent burning.
- Preheat Oven: Preheat your oven to its lowest setting (usually around 170°F).
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Spread the ground venison mixture thinly and evenly across the sheet.
- Drying Process: Place the baking sheet in the preheated oven, leaving the oven door slightly ajar to allow moisture to escape. Check the jerky frequently and rotate the baking sheet for even drying. This method can take significantly longer than using a dehydrator and requires close attention. It's essential to monitor the jerky to prevent burning.
Storing Your Homemade Venison Jerky
Once your jerky is completely dry, it should be firm and not sticky.
- Cool Completely: Allow the jerky to cool completely before storing.
- Proper Storage: Store your jerky in an airtight container in a cool, dry place. Properly stored jerky can last for several weeks. Refrigeration is recommended for longer storage.
Tips for Perfect Ground Venison Jerky
- Fat Content: Higher fat content in the ground venison results in juicier jerky.
- Seasoning Experimentation: Don't be afraid to experiment with different seasonings to find your perfect blend.
- Consistency: Ensure even thickness for consistent drying.
- Don't Overcrowd: Leave space between the jerky pieces for proper airflow during drying.
- Safety First: Always handle raw meat safely and ensure the jerky is thoroughly dried to prevent bacterial growth.
Enjoy your delicious homemade ground venison jerky! Remember to always prioritize food safety when preparing and storing your jerky. Happy snacking!
