PEMMICAN-STYLE GROUND MEAT JERKY
I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don't use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.
Provided by Hank Shaw
Categories Cured Meat
Time 4h20m
Number Of Ingredients 11
Steps:
- Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
- If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don't, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
- The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
- This sort of jerky doesn't keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.
Nutrition Facts : Calories 325 kcal, Carbohydrate 23 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1358 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
VENISON JERKY
This is the best jerky recipe I have found! You can use either ground venison or beef!
Provided by LANDRO23
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 5h25m
Yield 15
Number Of Ingredients 10
Steps:
- In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
- Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
- When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g
GROUND BEEF JERKY
Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers.
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
- Pass beef mixture through a meat grinder set with the finest blade.
- Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
- Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
- Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 39 mg, Fat 8 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 3.1 g, Sodium 618.7 mg, Sugar 0.2 g
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