Hawaiian Ground Deer Jerky Recipe


  • 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


  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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1 Response »

  1. by anthony

    i tried the hawiian jerky recipe it was great i was wondering if u had any type of recipe that is very hot?

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