Tex-Mex Ground Venison Jerky

August 23rd, 2010 |

Author: Susan

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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.

$Tex Mex Ground Venison Jerky$

Tex Mex Ground Venison Jerky

Recipe: Tex-Mex Ground Venison Jerky

Ingredients

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

Instructions

Mix all ingredients together in a food processor.
$Tex Mex Jerky in the food processor$
Place the meat mixture between two sheets of wax paper and roll out with a rolling pin until about 1/4 inch thick.
$Rolling out deer meat for jerky$
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).
$Tex Mex venison jerky on dehydrator sheets$
Tex Mex venison jerky on dehydrator sheets