smoked venison jerky chips

messinthekitchen avatar
By deb baldwin
from blanchard, ID

The hamburger jerky has a different texture than regular jerky. This is a lot easier to chew but does not have the mouth texture that you might be use to. Also the chips are softer and not crisp (brittle) or hard. You can also use a jerky gun to make strips. Make extra to share with friends. You can also add more hot pepper spices to add heat to your jerky.

method Smoke

Ingredients For smoked venison jerky chips

  • 1 to 5 lb
    ground venison, no fat
  • use your own jerky seasoning to your taste
  • curing salt as per instructions

How To Make smoked venison jerky chips

  • 1
    Grind your deer meat without adding beef fat. the leaner the better. Do not use more than 10% fat.
  • 2
    Add your spices. There are recipes on the internet that may sound good to you or buy a package of jerky seasoning for hamburger and follow directions for mixing. Use a recipe that uses less liquid..1/4 cup per pound or less.
  • 3
    Jerky Season: 2 TB Salt 2 TB sugar 1 TB chili powder 1 TB black pepper 1 tsp. garlic powder 1 tsp. onion powder Mix and store in jar
  • 4
    # 1 recipe For every 1 pound of ground venison: 1 TB Worcestershire sauce 1/2 tsp. curing salt ("Hoosier hill Farm" Prague #1 powder) important for preserving 1 1/2 TB Jerky season (above) Mix well with ground venison. No need to set overnight.
  • 5
    I used 2 different recipes. 1 with liquid smoke and 1 without liquid smoke. 1 mixed with seasoning and set overnight in the refrigerator the other one recipe #1, I used right away. I did not see much of a difference.
  • 6
    Start your smoker (Traeger) and set to 200, Mine was set at 225 and the temp stayed about 210.
  • 7
    Make golf ball size balls. I used a #30 cookie scoop to make mine.
  • 8
    Cut the sides of a sandwich bag. open up and place a meat ball into the cut bag, place wood spacers (1/4") on each side of your meat ball and roll with rolling pin to shape.
  • 9
    Place meat chips on rack that has been sprayed with no-stick spray, leave a little space between meat.
  • I got 3 rows in my Traeger
    10
    Set into Traeger and set timer for 2 hours. Test with a meat thermometer in center and at 165 - 185 it is done.. Jerky needs to be cured at least to 165.
  • 11
    Let cool and put into container in refrigerator to store or place into bags to freeze (1 year).
  • 12
    #2 recipe: Honey and brown sugar 5 pounds ground hamburger (no fat or extra lean) 2 TB salt (Kosher) 3/4 cup Honey 2 TB ground mustard 2 cups of cold water 2 1/2 tsp curing salt 2 tsp. Pepper 2 tsp ground Coriander 1/2 cup brown sugar Mi well, cover and refrigerate 6 hrs or over night. Proceed with the above directions. This one is very good. I can not keep out of it.

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