smoked venison jerky chips

How To Make smoked venison jerky chips

• Step 1
  Grind your deer meat without adding beef fat. the leaner the better. Do not use more than 10% fat.
• Step 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.
• Step 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
• Step 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.
• Step 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.
• Step 6
  Start your smoker (Traeger) and set to 200, Mine was set at 225 and the temp stayed about 210.
• Step 7
  Make golf ball size balls. I used a #30 cookie scoop to make mine.
• Step 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.
• Step 9
  Place meat chips on rack that has been sprayed with no-stick spray, leave a little space between meat.
• 
  Step 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.
• Step 11
  Let cool and put into container in refrigerator to store or place into bags to freeze (1 year).
• Step 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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