Making jerky is a fantastic way to preserve venison and enjoy its rich flavor throughout the year. While traditional jerky recipes focus on lean cuts, incorporating ground venison opens up a world of possibilities, offering a more economical and versatile approach. This guide explores the art of crafting delicious deer jerky using ground meat, focusing on techniques that maximize flavor and texture.
Why Use Ground Venison for Jerky?
Using ground venison for jerky offers several advantages:
- Cost-Effectiveness: Ground venison is often more affordable than lean cuts specifically designated for jerky. This makes it a budget-friendly option without compromising on taste.
- Increased Yield: You can process a larger quantity of jerky from a given amount of venison using ground meat, maximizing your yield from each deer.
- Versatility: Ground venison allows for greater flexibility in flavor profiles. The addition of spices and other ingredients blends seamlessly into the ground meat, creating consistent flavor throughout each piece of jerky.
- Easier Preparation: Processing ground venison is generally simpler than dealing with tougher, leaner cuts that require extensive trimming and slicing.
Essential Ingredients and Equipment
Before embarking on your jerky-making adventure, gather these key components:
Ingredients:
- 1 lb Ground Venison (Ideally 80/20 blend)
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 2 tbsp Worcestershire Sauce
- 1 tbsp Brown Sugar (or your preferred sweetener)
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes (optional, for heat)
- 1/2 tsp Paprika (for color and flavor)
Equipment:
- Large Mixing Bowl
- Food Dehydrator (highly recommended)
- Parchment Paper or Jerky Sheets
- Meat Thermometer
Step-by-Step Guide to Making Deer Jerky with Ground Meat
Follow these steps for perfectly prepared ground venison jerky:
1. Preparing the Venison:
Ensure the ground venison is thoroughly mixed and evenly distributed. Avoid any large chunks of fat. If needed, gently break up any clumps.
2. Marination Magic:
In a large mixing bowl, combine all the ingredients except for the ground venison. Whisk until thoroughly mixed to create a flavorful marinade. Add the ground venison and thoroughly incorporate the marinade, ensuring every bit of meat is coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
3. Shaping the Jerky:
Preheat your dehydrator to 160°F (71°C). Line the dehydrator trays with parchment paper or jerky sheets. Using a spoon or spatula, spread the marinated ground venison thinly and evenly onto the prepared trays. Aim for a consistent thickness to ensure even drying. Don't overload the trays; leave space between the portions for optimal airflow.
4. Dehydrating the Jerky:
Place the trays into the dehydrator and let it run for 6-8 hours, or until the jerky is completely dry and chewy. The internal temperature should be below 145°F (63°C) to ensure safety. Use a meat thermometer to check the internal temperature in several places.
5. Cooling and Storage:
Once the jerky is dehydrated, remove it from the dehydrator and allow it to cool completely. Store the cooled jerky in airtight containers or resealable bags in a cool, dry place. Properly stored jerky can last for several weeks.
Tips and Variations for Ground Venison Jerky
- Experiment with spices: Feel free to experiment with different spice blends to create your unique flavor profiles. Consider adding cumin, coriander, smoked paprika, or other seasonings to enhance the taste.
- Add liquid smoke: A dash of liquid smoke can impart a smoky flavor without the need for a smoker.
- Use different sweeteners: Honey, maple syrup, or even a touch of molasses can be used as alternatives to brown sugar.
- Consider beef jerky techniques: While this recipe uses a standard approach, research different beef jerky methods for additional tips.
- Adjust drying time: The drying time may vary depending on your dehydrator and the thickness of the jerky. Always check for dryness and chewiness to ensure it's perfectly done.
Making deer jerky with ground meat is a rewarding process that yields a delicious and budget-friendly snack. By following these guidelines and incorporating your own creative twists, you can create a delectable jerky that reflects your unique culinary style. Remember always to prioritize food safety and proper handling techniques.
