Beef Or Venison Jerky Recipe 39

PEMMICAN-STYLE GROUND MEAT JERKY

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.

HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE

Steps:

• Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
• In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
• Place meat in, and close bag.
• Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

BEEF OR VENISON JERKY RECIPE - (3.9/5)

Steps:

• Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.