Making jerky from ground venison offers a convenient and delicious way to preserve your harvest. Unlike traditional jerky made from sliced meat, ground venison jerky requires a slightly different approach, focusing on binding the meat and ensuring even cooking. This comprehensive guide will walk you through the process, from selecting the right ingredients to achieving perfectly chewy, flavorful jerky.
Preparing Your Ground Venison for Jerky
The quality of your starting material significantly impacts the final product. Using lean ground venison is crucial; excess fat will render out during the cooking process, resulting in greasy, less appealing jerky.
Choosing Your Venison
- Leanness is Key: Aim for ground venison with a fat content of no more than 15%. Higher fat content will lead to overly greasy jerky that spoils faster.
- Freshness Matters: Use fresh, high-quality ground venison. Frozen ground venison can also be used, but ensure it's thoroughly thawed before proceeding. Never use thawed meat that has been refrozen.
- Source: Know your source. If you're not processing the venison yourself, source it from a reputable butcher or game processor.
Essential Ingredients Beyond the Venison
Beyond the ground venison, several ingredients contribute to both the flavor and texture of your jerky.
- Liquid Binder: This is crucial for holding the ground venison together. Options include:
- Soy Sauce: Adds umami and salt.
- Worcestershire Sauce: Offers a complex savory flavor profile.
- Beef Broth: Adds moisture and richness.
- Sweetener: A touch of sweetness balances the savory flavors. Consider:
- Brown Sugar: Adds caramel notes.
- Honey: Offers a natural sweetness.
- Maple Syrup: Provides a distinct, slightly smoky sweetness.
- Spices: Experiment with your favorite spice blends. Popular options include:
- Garlic Powder: Adds savory depth.
- Onion Powder: Enhances the savory flavor profile.
- Smoked Paprika: Adds a smoky dimension.
- Chili Powder: Introduces a spicy kick.
- Black Pepper: Provides a classic peppery flavor.
The Ground Venison Jerky Recipe: A Step-by-Step Guide
This recipe yields approximately 1 pound of jerky. Adjust quantities as needed.
Ingredients:
- 1 pound lean ground venison
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions:
- Combine Ingredients: In a large bowl, thoroughly combine the ground venison with all other ingredients. Use your hands to ensure everything is evenly mixed. The mixture should be relatively moist but not soupy.
- Form the Jerky: Line a baking sheet with parchment paper. Using a spatula or your hands, spread the ground venison mixture evenly onto the baking sheet, creating a layer about 1/4 inch thick. Aim for an even thickness to ensure uniform cooking.
- Pre-Dry (Optional): For crispier jerky, you can pre-dry the mixture in the refrigerator uncovered for 2-4 hours. This allows some of the moisture to evaporate before cooking.
- Bake or Dehydrate:
- Oven Method: Preheat oven to 170°F (77°C). Bake for 2-3 hours, or until the jerky is completely dry and firm to the touch. Check frequently and rotate the baking sheet halfway through to ensure even cooking. You may need to adjust cooking time depending on your oven.
- Dehydrator Method: Follow your dehydrator's instructions. Generally, the process takes 6-8 hours at 160°F (71°C). Again, ensure even drying by rotating your tray.
- Cool and Store: Once cooked, remove the jerky from the oven or dehydrator and let it cool completely on a wire rack. Once cool, store in an airtight container in a cool, dark, and dry place. Properly stored ground venison jerky can last for several weeks.
Tips for Perfect Ground Venison Jerky
- Don't Overcrowd the Baking Sheet: Ensure adequate spacing between pieces to allow for even airflow and drying.
- Monitor Regularly: Check your jerky frequently during cooking to prevent burning or undercooking.
- Experiment with Flavors: Don't be afraid to experiment with different spice combinations to create your signature jerky blend.
- Consider Adding Other Ingredients: Try incorporating things like chopped peppers, onions, or even dried fruits for added flavor and texture.
Troubleshooting Common Problems
- Greasy Jerky: This usually indicates too much fat in your ground venison. Use leaner meat next time.
- Tough Jerky: Overcooking is the likely culprit. Reduce cooking time in future batches.
- Unevenly Cooked Jerky: Make sure your ground venison mixture is evenly spread and that there is good airflow around the jerky during cooking.
By following these steps and tips, you can confidently create delicious and long-lasting ground venison jerky. Enjoy!