Email to Brandon Johnstun      

Ground Venison Jerky

Source of Recipe

Submitted by Brandon Johnstun From The Cook Shack


Recipe Introduction

Here is a good recipe you can use ground venison or beef for. By smoking it you get a better flavor. To catch up on the jerky making, check with the Oregon State University Master Food Preservers to get the latest safety issues with how to make it safely.

List of Ingredients

Tools

Bowl
Stirring spoon
Measuring spoons, 1/2 Tbl, 1 Tbl
Measuring cup
Wax paper
Paper towels
Smoker
Smoking chips
Hot pads
Spatula


Ingredients

5# ground Venison (may substitute ground beef)
1/4 C of Tenderquick (a commercial dry brine found in most grocery stores)
2 Tbs Black pepper
2 Tbs Garlic pepper
2 Tbs Marjoram
3 Tbs Accent
4 Tbs Worcestershire Sauce (Lea and Perrins)
1/2 Tbs Cayenne pepper


Recipe

Serves: 3 lb jerky
Time required: Prepare: 10 minutes Cook: 3 hours
Smoker temperature: 140 degrees
Difficulty: Average


NOTE: When you make a sausage or meatloaf, the only way you can see if the seasonings are all right, is if you make a little patty of the meat and fry it up.


NOTE: This also makes a great sausage for breakfast, meatballs, hamburgers or making a seasoned meatloaf. With the meatloaf, just use it as a starter and finish like you would a normal meatloaf recipe.


Directions

1. Mix ground meat and seasonings.

2. Roll out between 2 sheets of wax paper to fit your smoker to 1/8" thick.

3. Take top piece of wax paper off and save.

4. Smoke for 2 hours at 140 degrees on wax paper.

5. Remove from smoker and blot excess fat with paper towel.

6. Flip meat over on new wax paper.

7. Smoke for 1 hour more at 140°F. Remove jerky. Cut into strips and serve.


Serve with

A long hike.

A good camp out.

Emergency preparedness pack.

Car emergency pack.


Variations

*Use what spices you like.

*Try adding Maggi, in the boullion section of your store, to it. This is like a beef flavored soy sauce. Great for making gravies, stews, and flavoring meat like for meatloaf, and hamburgers.