Hawaiian Ground Deer Jerky Recipes
HAWAIIAN STYLE JERKY
I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck!
Provided by jccampbell
Categories Deer
Time 9h
Yield 2-4 pounds, 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Mix last 8 ingredients together.
- Put meat into large ziplock bag or roaster.
- Add brine mix together cover and refrigerate over night.
- Next day drain brine
- Rinse meat in strainer with cool water.
- Pat dry with paper towel then put in dehydrator.
- Set temperature to 145 F for 1 hours.
- Then turn down to 125 F for 6-7 hours.
- Check jerky after 5 hours.
Nutrition Facts : Calories 251.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 120.5, Sodium 2343.1, Carbohydrate 16.8, Fiber 0.9, Sugar 7.2, Protein 37
HAWAIIAN GROUND DEER JERKY
Steps:
- Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.
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