Are you looking for a delicious and satisfying snack that's also packed with protein? Look no further than homemade deer hamburger jerky! This recipe is surprisingly easy, requiring minimal ingredients and equipment. Perfect for hikers, hunters, or anyone who appreciates a flavorful and healthy treat, this jerky is a fantastic way to use ground venison. It's also a great option for those seeking quick dinner ideas or healthy meals. Let's dive into this easy recipe for homemade deer hamburger jerky.
Ingredients:
- 1 lb ground deer meat (higher fat content recommended for better texture)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for added heat)
Instructions:
Preparing the Deer Meat Mixture:
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In a large bowl, thoroughly combine the ground deer meat with all the other ingredients. Ensure the spices are evenly distributed throughout the meat. Using your hands to mix is the most effective way to guarantee a consistent blend.
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Let the mixture sit in the refrigerator for at least 30 minutes. This allows the flavors to meld and penetrate the meat, resulting in more flavorful jerky.
Dehydrating the Jerky:
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Preheat your dehydrator to 160°F (71°C). If you don't have a dehydrator, you can use your oven on its lowest setting (around 170°F or 77°C), leaving the oven door slightly ajar to allow moisture to escape. However, a dehydrator provides more consistent results.
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Line your dehydrator trays with parchment paper or use non-stick sheets. This prevents sticking and makes cleanup a breeze.
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Spread the deer meat mixture thinly and evenly onto the prepared trays. The thinner the layer, the quicker and more evenly it will dehydrate. Aim for a thickness of about 1/8 inch.
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Dehydrate for 6-8 hours, or until the jerky is completely dry and chewy. The drying time will depend on the thickness of the jerky and the humidity of your environment. Regularly check the jerky for dryness; it should not be sticky or moist.
Storage:
Once the jerky is completely dehydrated, allow it to cool completely. Store it in an airtight container in a cool, dark, and dry place. This homemade deer jerky should last for several weeks, if stored properly.
Tips and Variations:
- Fat Content: Using ground venison with a higher fat content results in more tender and flavorful jerky.
- Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder jerky, omit it entirely or use a smaller amount.
- Seasoning: Feel free to experiment with other spices and seasonings. Liquid smoke, cumin, or chili powder can add interesting flavor profiles.
- Sweet and Spicy: Add a tablespoon of maple syrup or honey for a sweet and spicy kick.
- Other Meats: This recipe can be adapted to use other ground meats, such as beef or bison.
Nutritional Information (per ounce, approximate):
- Calories: Approximately 70-80
- Protein: Approximately 8-10 grams
- Fat: Approximately 4-6 grams
This delicious deer hamburger jerky makes a fantastic snack, appetizer, or even a part of a trail mix. It's a great way to enjoy the lean protein and unique flavor of venison. Enjoy creating this easy, healthy, and incredibly satisfying homemade recipe!