Deer Burger Jerky Recipe

Ground Venison Jerky Ground Deer Jerky Recipe

WebDec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well …

Rating: 4.9/5(34)
1. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
2. If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
3. The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
4. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

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Jerkyholic's Original Ground Beef Jerky Jerkyholic

WebFeb 17, 2016 · Instructions. In a bowl, combine the 1lb of ground beef with the other ingredients. Mix the ground beef and seasonings thoroughly. If using a jerky gun, load …

Rating: 4.5/5(196)
1. In a bowl, combine the 1lb of ground beef with the other ingredients
2. Mix the ground beef and seasonings thoroughly
3. If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
4. If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick

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