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 unique opportunities for experimentation and ease of preparation. This comprehensive guide will walk you through the process, from selecting the right ingredients to achieving the perfect texture and flavor.
Choosing Your Venison and Ingredients
The quality of your starting ingredient significantly impacts the final product. Opt for fresh, lean ground venison with a low fat content. Excessive fat can lead to a greasy, less appealing jerky.
Beyond the meat, you'll need several key ingredients:
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Liquid: This is crucial for binding the ground venison and adding moisture. Options include soy sauce (or tamari for gluten-free), Worcestershire sauce, or even a combination of both. Apple juice or beef broth can also add a unique depth of flavor.
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Seasoning: This is where you can get creative! Experiment with different spice blends to find your perfect profile. Popular choices include garlic powder, onion powder, paprika, black pepper, cayenne pepper (for heat), and chili powder. Consider adding brown sugar or maple syrup for a touch of sweetness to balance the savory flavors.
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Binder: Since you're working with ground meat, a binder helps the jerky hold its shape and texture during the drying process. Egg whites or a small amount of cornstarch work well.
Preparing the Ground Venison Jerky
1. Combining Ingredients: In a large bowl, gently combine your ground venison with your chosen liquid, seasoning, and binder. Avoid overmixing, as this can result in tough jerky. The consistency should be slightly moist but not soupy.
2. Forming the Jerky: You have a few options here:
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Thin patties: Spread the mixture evenly onto a baking sheet lined with parchment paper, creating thin patties (approximately ¼ inch thick). This method ensures even drying.
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Using a jerky gun: If you have a jerky gun, this is a more efficient way to create consistently shaped and sized jerky.
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Using a dehydrator tray: If using a dehydrator, simply spread the mixture thinly and evenly across the trays.
3. The Drying Process:
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Dehydrator: This is the preferred method for consistent results. Follow the manufacturer's instructions, aiming for a temperature between 135-160°F (57-71°C). Drying time will vary depending on the thickness and your dehydrator, but it typically takes 8-12 hours.
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Oven: If using your oven, set it to its lowest setting (ideally below 170°F, or 77°C) with the door slightly ajar to allow moisture to escape. This method requires close monitoring to prevent burning and may yield less consistent results.
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Air drying (not recommended): This is generally not recommended for ground venison jerky due to the increased risk of spoilage.
4. Checking for Doneness: Jerky is done when it's firm to the touch and no longer sticky. It should bend slightly but not easily break. If it feels moist or gummy, it needs more drying time.
Tips for Success
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Don't over-season: Start with a smaller amount of seasoning and add more to taste as needed. It's easier to add more seasoning than to remove it.
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Proper food safety: Always ensure your venison is handled safely and stored correctly throughout the process. Using a meat thermometer to check the internal temperature during drying is recommended.
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Experiment with flavors: Don't be afraid to experiment with different spices, herbs, and liquids to create your unique jerky recipe.
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Storage: Once cooled completely, store your jerky in an airtight container in the refrigerator for optimal freshness and to prevent spoilage. It should last for several weeks, but freezing it extends its shelf life significantly.
Conclusion
Making jerky from ground venison is a rewarding process that allows for creativity and delicious results. By following these steps and paying attention to the details, you can enjoy a healthy and flavorful snack made from your own venison. Remember that consistency in drying temperature and monitoring the jerky's moisture content are key to achieving the perfect texture and preventing spoilage. Enjoy your homemade venison jerky!
