Hawaiian Ground Deer Jerky
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·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
How to Make Hawaiian Ground Deer Jerky
- 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.