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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a great way tio use tup the ground venison or any type of ground meat Ingredients:
5 pounds ground venison |
5 teaspoons canning salt |
1 1/2 teaspoons tender quick curing mix |
1/2 cup brown sugar |
1 1/2 cups pineapple juice |
1/2 cup teriyaki sauce |
2 cloves garlic, minced |
1 medium white onion, minced |
1 tablespoon black pepper |
Directions:
1. 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.
2. 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.
3. 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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