It requires three pounds of fresh venison, two minced garlic cloves, one large diced onion, one teaspoon of ground pepper and one teaspoon of liquid smoke, and in the end one cup of Worcestershire sauce and one cup of soy sauce as well. This is easier to do when the … Remove the … Refrigerate for 4 to 6 hours or overnight. For extra safety, heat finished jerky in a 275 degree F (135 C) oven for 10 minutes. Slice meat into thin pieces (this is easiest to do if meat is still frozen). Other than deer meat, chicken, turkey, beef and elk also make good jerky. Cook the sweet potatoes for two to three hours or until dried. The dehydrator has the ability to heat up to 155 but I hear heat doesn't produce the best jerky. After the marinade, the jerky slices went into the dehydrator at the same 150-degree temperature as the ground meat jerky. Mix all the ingredients into one pound of lean ground beef, at least 90% lean. Get a dollop of your ground beef mixture and put it on the plastic wrap, then fold the plastic wrap over the meat so that the corners of your plastic wrap touch. There are a few guidelines one should follow when making jerky from ground meat. Take out of the fridge and pack into the jerky gun making sure there are no air pockets. Package instructions called for a 24-hour marinade for sliced jerky. Mix all of the other ingredients thoroughly and kneed the mixture into the ground venison. Put the strips into the bag with the marinade. How to Make Deer Jerky in the Oven… When the deer meat is ready for baking, I lay the pieces of meat in one layer on a baking sheet lined with parchment paper and bake in a 300 degrees Fahrenheit preheated oven. Using a good thermometer will help you get a handle on how long to dry your meat, and in a method where … I thought this was going to be easy...Put thin marinated beef in dehydrator...come back in 8 hours and eat jerky. You now have your seasoning mixture ready to go. Jerky can be made from ground meat using special presses to form or shape the product. The first step is to gather up all of your dry ingredients, which consist of herbs, spices, and jerky base mix. You may have to turn the slices halfway through for a more even dehydration. Slice the meat against the grain between 1/8-inch and 1/4-inch thick. How To Make Deer Jerky In A Dehydrator For a dehydrator, turn it to 160 F. Arrange slices in the trays in a mosaic pattern (no strip should be directly above another). sugar, curing salt, soy sauce, venison steaks, white pepper, red pepper flakes and … Dry at 145 degrees – 165 degrees F (63 – 74 C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. Then enjoy your homemade ground beef jerky! Place them into a large bowl. Allow the slices to dry for about 4 hours and use the bend test mentioned above. Remove the venison from the freezer and slice against the grain into thin strips. Place all of the marinade ingredients … Make sure you remove as much fat as possible from the meat before grinding. Mix well and refrigerate for 4-24 hours to help the meat bind together. Don't be afraid to get all up in there! Cut thin long slices of a sweet potato using a knife or mandoline. Then, mix them all together really well to fully blend them. We just made a batch of jerky using the packaged seasoning w/cure mix from Cabelas. In an earlier post I showed you how to make whole-muscle jerky with a dehydrator. Both of these went into a clean plastic meat lug and were coated with the same seasoning and cure mixture used for the ground jerky. With dried meat in high demand among my clan, I had to get another round in the works. My family and I eat it … This time I went another route and sent my venison through a Weston grinder before turning it into jerky. Ground meat jerky works nicely in round ‘ropes’. Making Jerky From Ground Meat. For a different jerky treat, another option is sweet potatoes. Directions Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. You want the Hunt and Process. I know some people pay top dollar for venison, but I don’t. Heat the sweet and spicy jerky marinade over medium heat. Aim for a rope about 1 cm across, like a big pencil. Pour the entire bottle of Worcestershire … Advice welcome from the jerky veterans. Grinding Venison: How to Grind Your Own Elk and Deer Burger. The more thoroughly you mix it, the more the flavor gets in to the meat. This is an important step because not all dehydrator temperature settings are accurate. Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency). Take about 2 Tbs of mix, and roll it into a ball. Quick and Easy Recipes for breakfast, lunch, and dinner. 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