Deer jerky is a classic, high-protein snack, but adding ground meat opens up a world of flavor and texture possibilities. This comprehensive guide will walk you through creating delicious and nutritious deer jerky incorporating ground venison. We'll cover everything from choosing the right meat to mastering the drying process, ensuring you end up with a batch of jerky you'll be proud of.
Choosing Your Deer Meat
The quality of your starting ingredients directly impacts the final product. For optimal results, opt for lean cuts of venison. Too much fat will lead to a greasy, less appealing jerky. Ideally, a mix of lean cuts from the backstrap, tenderloin, or even ground venison from the chuck will provide the best flavor and texture.
- Lean Venison: This is key. Fat renders during the drying process, potentially leading to a rancid taste and unpleasant texture. Aim for a fat content of less than 15%.
- Ground Venison: Adding ground venison increases the yield and can create a more robust, less stringy texture. It also helps bind the ingredients together.
- Freshness: Use the freshest venison possible. The sooner you process the meat after the deer is harvested, the better the taste and safety. Proper refrigeration is crucial until you're ready to make the jerky.
Assessing Fat Content
A simple visual check can help estimate fat content. Look for meat with minimal visible fat marbling. If you're unsure, a meat grinder can help remove excess fat from tougher cuts before incorporating it into the ground venison mixture.
Preparing the Deer Jerky and Ground Meat Mixture
This stage involves creating the perfect blend of seasonings and meat for your jerky. The recipe below offers a starting point, but feel free to adjust seasonings to your preferences. Remember, experimenting is half the fun!
Recipe:
- 2 lbs lean venison, thinly sliced (about 1/8 inch thick)
- 1 lb ground venison
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon paprika (smoked paprika adds depth)
Instructions:
- Combine: In a large bowl, thoroughly mix the ground venison with the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes (if using), and paprika.
- Incorporate the Sliced Venison: Gently add the thinly sliced venison to the ground meat mixture, ensuring each slice is evenly coated. This step takes some care to avoid breaking the thin slices.
- Marinate: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to fully penetrate the meat.
Drying Your Deer Jerky
The drying process is crucial for creating safe, long-lasting jerky. Several methods exist, each offering different levels of control and convenience:
Dehydrator Method
- Temperature: Set your dehydrator to 135-160°F (57-71°C). Lower temperatures take longer but result in a chewier jerky.
- Arrangement: Arrange the marinated venison slices in a single layer on the dehydrator trays, ensuring they don't overlap. This ensures even drying.
- Drying Time: Drying time depends on the thickness of the slices and the dehydrator's power. It can range from 6-12 hours, or even longer. Check frequently for dryness. The jerky should be firm and leathery, with no visible moisture.
Oven Method (Low and Slow)
- Low Temperature: Set your oven to the lowest possible temperature, ideally around 170°F (77°C). Higher temperatures will cook the jerky, not dry it.
- Ventilation: Prop the oven door open slightly to allow moisture to escape. You can use a wooden spoon or similar object to maintain a small gap.
- Baking Time: This method will take considerably longer, potentially 8-12 hours or more. Frequent monitoring is crucial.
Other Methods
Other methods, such as using a food smoker, can also be employed but usually require more skill and experience.
Storage and Enjoyment
Properly dried deer jerky should last for several weeks or even months when stored correctly.
- Cooling: Allow the jerky to cool completely before storage.
- Airtight Container: Store the jerky in an airtight container in a cool, dark, and dry place. Avoid storing it in direct sunlight or humidity.
- Freezing: For longer storage, consider freezing the jerky in airtight freezer bags or containers. Frozen jerky should ideally be consumed within six months for optimal flavor and texture.
Conclusion: Embrace the Deliciousness of Deer Jerky with Ground Meat
Making deer jerky with ground meat is a rewarding process that yields a flavorful and nutritious snack. By following these guidelines and adapting the recipe to your taste, you can create a delicious and long-lasting treat, perfect for hiking adventures or simply enjoying at home. Remember, always prioritize food safety by using fresh ingredients and ensuring the jerky is thoroughly dried. Happy jerky making!