Ground Venison Jerky Stick Recipe

Ground Venison or Deer Jerky with Serviceberries Chef

WEBOct 18, 2019 · Ingredients. 1.75 lbs venison. .25 lbs pork belly or bacon. 5 grams kosher salt or 2% salt by wieght. ¼ teaspoon pink salt instacure …

1. The night before you want to make the jerky, grind the venison (or use pre-ground) then combine with the salt, pepper, pink salt and ramp leaves.
2. Meanwhile, cook the serviceberries with the maple syrup on medium heat, until the pan is nearly dry, breaking up the berries a bit with a spoon to help them cook down.
3. When the pan is nearly dry, about 10 minutes, remove the serviceberries and cool completely. Combine the venison mixture with the serviceberries, I like to do this in a stand mixer, you want to make sure it's really worked together.
4. Allow the mixture to sit overnight, then pack into a jerky gun and spread out on dehydrator trays lined with parchment. Dehydrate on the meat setting, or roughly 145-150F. Use your intuition here as far as doneness, the jerky should still be a bit chewy, but should be noticeably dried, for me it was taking about 5 hours.

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