The kids are always asking me for homemade deer jerky. This venison jerky recipe has a spicy, Tex Mex flavor to it. Using ground venison meat makes it a little more tender than using long strips of fillet, making it easier for kids with braces to chew. I use the dehydrator, but you could use the oven at a low temperature or smoke it. I’m working on an article of venison jerky cooking tips, which I’ll link to soon. Meanwhile, this venison jerky is easy and yummy. You can also double the recipe if you have a lot of meat.
Recipe: Tex-Mex Ground Venison Jerky
- 1 lb ground venison
- 1 tsp pickling salt (can sub with kosher salt)
- 2 tbs fresh cilantro, chopped
- 1â€“2 tsp chili powder
- Â½ tsp liquid smoke
- Mix all ingredients together in a food processor.
- Place the meat mixture between two sheets of wax paper and roll out with a rolling pin until about 1/4 inch thick.
- Cut meat into 3 x 1 inch strips. Using a spatula, transfer strips to dehydrator sheets.
- Dehydrate for 3 to 5 hours at 155ËšF, or until jerky is dry but not brittle (time will depend on how thin your strips are).
Using the food processor with the blade attachment mixes the ingredients well; better than using a mixer.
I use kosher salt, but grind it the mortar and pestle so that it is as fine as pickling or canning salt.
Cooking time (duration): 10
Number of servings (yield): 8
Meal type: snack
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