Hawaiian Ground Deer Jerky

Kathleen Riemer



pinch tips: How to Crack an Egg with One Hand



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 Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Other Snacks