6-INGREDIENT
This jerky has a hint of both smoke and heat, and you can change it up by using different kinds of barbecue sauce. To make jerky with ground meat, you’ve got to invest in a jerky gun and a dehydrator. They’re not expensive, and you’ll be glad you made the investments.
Prep Time:
15 minutes, plus 24 hours to marinate
Cook Time:
3 hours
Makes:
40 to 50 pieces
2 pounds ground venison
¼ cup barbecue sauce
1 tablespoon liquid smoke
2 teaspoons Worcestershire sauce
½ teaspoon cayenne pepper
1.
In a large bowl, combine the venison, barbecue sauce, liquid smoke, Worcestershire sauce, and cayenne; use your hands to mix well.
2.
Place the meat mixture in a jerky gun, making sure to pack it tight to avoid any air pockets. Close the jerky gun and dispense 5- to 6-inch strips onto dehydrator trays, leaving about 1 inch between each strip. Make sure you have a paring knife handy so you can cut each strip off from the jerky gun.
3.
Set a dehydrator to 160°F.
4.
Dehydrate the meat mixture for 3 hours, then check the jerky. When it is done, it should be pliable and able to bend without breaking. If it feels moist, continue to dehydrate; depending on the level of humidity, this can take up to 6 hours. Check for doneness every hour.
5.
Remove the jerky from the dehydrator and let it cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.
Jerky is one of the best ways to preserve your harvest. To make these recipes super simple, I did not include curing salts, and I cut back on the dehydrating time. Normally jerky takes 10 to 12 hours to properly dehydrate, but the dehydration time for these recipes is about 3 hours. The result is what I like to call “fresh jerky.” Just be aware that it has a shorter shelf life than regular jerky, around 4 weeks at room temperature and 5 weeks if you refrigerate it.
Here are a few tips to ensure jerky success.
If you’re using whole pieces of meat, freeze them for 30 to 45 minutes before cutting. This will make it easier to slice thin pieces.
If you have a slicer, use it to ensure that all the slices are the same thickness.
Buy silica gel packets to place inside the airtight
container your jerky is stored in; this will help keep out moisture, which causes jerky to spoil.
To check for doneness, remove a jerky piece from the dehydrator, let it cool for about 5 minutes, and then bend it in half; it should be flexible enough that it won’t break, and there should be no liquid present.