Making jerky from ground venison offers a delicious and convenient way to preserve this lean, flavorful meat. While traditional jerky uses whole muscle cuts, ground venison presents a unique set of challenges and opportunities. This guide will walk you through the process, covering everything from meat preparation to drying techniques, ensuring you achieve perfectly seasoned, flavorful jerky every time.
Preparing Your Ground Venison for Jerky
The key to successful ground venison jerky lies in proper preparation. Unlike solid cuts, ground venison is more prone to drying unevenly and becoming crumbly. To combat this, we'll focus on maximizing moisture removal and binding the meat together.
1. Choosing the Right Ground Venison
Opt for lean ground venison with a fat content of less than 20%. Excess fat can render the jerky greasy and prone to spoilage. Freshly ground is ideal, but frozen ground venison can be used, ensuring it's completely thawed before proceeding.
2. Adding Binding Agents
Ground venison lacks the natural structure of whole muscle cuts. To create a more cohesive jerky, we need to add a binding agent. Excellent options include:
- Egg Whites: These work wonderfully, adding moisture and helping the jerky hold its shape. One egg white per pound of meat is a good starting point.
- Liquid Smoke: This adds depth of flavor and helps bind the meat together.
- Soy Sauce (or Tamari for gluten-free): Provides both flavor and binding properties.
3. Seasoning Your Ground Venison
This is where you get creative! Experiment with your favorite jerky seasonings, remembering that ground venison has a milder flavor than solid cuts, so bolder seasonings are welcome. Some popular options include:
- Classic Sweet & Spicy: Brown sugar, cayenne pepper, garlic powder, onion powder, black pepper.
- Savory & Smoky: Liquid smoke, salt, black pepper, paprika, garlic powder.
- Spicy Chipotle: Chipotle powder, cumin, oregano, chili powder, salt, pepper.
Remember to adjust seasoning amounts to your preference. Start with less and add more as needed.
Forming and Drying Your Ground Venison Jerky
Once seasoned, the meat needs to be formed into a shape suitable for drying. Here are two popular methods:
1. Using a Dehydrator
This is the most reliable method for consistent results.
- Forming the Jerky: Gently mix your seasoned ground venison until everything is evenly distributed. You can pat it into a thin layer on dehydrator trays, or use a spatula to create even thickness. Aim for ¼-inch thickness or less for optimal drying.
- Dehydrating: Follow your dehydrator's instructions. The ideal temperature is usually between 135-160°F (57-71°C). Drying time depends on the thickness and your dehydrator, typically ranging from 6-12 hours. Check for dryness regularly.
2. Using an Oven
This method requires more attention but can work in a pinch.
- Forming the Jerky: As above, create a thin layer of seasoned ground venison on a baking sheet lined with parchment paper.
- Oven Drying: Preheat your oven to its lowest setting (ideally around 170°F (77°C) or lower). Prop the oven door slightly ajar to allow moisture to escape. This is crucial to prevent overcooking and steaming. Drying time will be longer than with a dehydrator and requires constant monitoring.
Tips for Success
- Don't Overcrowd: Allow for good airflow around the jerky, whether in a dehydrator or oven. Overcrowding prevents even drying.
- Check for Doneness: Jerky is done when it is firm, leathery, and no longer sticky. If it still feels moist, continue drying.
- Proper Storage: Store your jerky in an airtight container in a cool, dark, dry place. It should last for several weeks.
Making ground venison jerky might require a slightly different approach than traditional jerky, but the result is a delicious and convenient snack or meal addition. With careful attention to preparation and drying, you can enjoy the rewards of homemade jerky made with your own ground venison.
