Ground Venison Jerky Recipe

Ingredients:

• 5 pounds of ground venison
• 2 tablespoons canning salt
• 1 1/2 teaspoons of Tender Quick® curing mix
• 1 large white onion, or 2 medium onions, minced finely
• 1 clove garlic, finely minced
• 1/2 cup Worcestershire sauce
• 1/4 cup corn syrup
• 1 tablespoon black pepper

Directions:

1. 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.
2. 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.
3. 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.

**Click here for our PREPARATION PAGE for more in depth directions.

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