Tired of the same old ground deer recipes? Craving something flavorful, unique, and surprisingly easy to make? Then you've come to the right place! This ground deer jerky recipe is a fantastic way to transform your venison into a delicious and convenient snack or meal component. It's perfect for busy weeknights, prepping for outdoor adventures, or simply enjoying a healthy and satisfying treat. Forget tough, chewy jerky; this recipe delivers a tender, flavorful bite that everyone will love. Let's dive in!
Ingredients:
- 1 lb ground deer meat (lean is best)
- 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 smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
Instructions:
Step 1: Prepare the Marinade
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). This is where the magic happens; ensure all the spices are well combined to create a flavorful marinade.
Step 2: Marinate the Ground Deer
Add the ground deer meat to the bowl and thoroughly mix it with the marinade until the meat is evenly coated. This is crucial for achieving consistent flavor throughout the jerky. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for optimal flavor infusion.
Step 3: Spread and Bake
Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper. Spread the marinated ground deer meat evenly onto the prepared baking sheet, forming a thin, roughly ¼ inch thick layer. The thinner the layer, the crispier the jerky will be.
Step 4: Bake to Perfection
Bake for approximately 2-3 hours, or until the ground deer is completely dry and firm to the touch. The cooking time may vary depending on your oven and the thickness of the spread. Check regularly after the first two hours to prevent burning. You'll know it's done when it feels stiff and doesn't stick to your fingers.
Step 5: Cool and Enjoy
Once cooked, remove the baking sheet from the oven and let the jerky cool completely. Once cooled, break or cut the jerky into bite-sized pieces. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Tips for the Best Ground Deer Jerky:
- Lean is Key: Use lean ground deer meat for the best results. Excess fat can make the jerky greasy.
- Don't Overcrowd the Pan: Ensure the ground deer is spread thinly and evenly to ensure even cooking and prevent clumping.
- Patience is a Virtue: Low and slow is the name of the game. Resist the urge to crank up the heat, as this will result in tough jerky.
- Experiment with Spices: Feel free to experiment with different spices and seasonings to create your own unique flavor combinations.
Variations:
- Sweet and Spicy: Add a tablespoon of maple syrup or honey to the marinade for a sweeter kick.
- Garlic Lover's Delight: Increase the garlic powder to 2 tablespoons for a stronger garlic flavor.
- Teriyaki Twist: Replace the soy sauce with teriyaki sauce for a savory-sweet Asian-inspired jerky.
Nutritional Information (per serving - approximate):
Serving size will vary depending on the final amount produced. Nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 150-200 calories
- Protein: Approximately 20-25 grams
- Fat: Approximately 5-10 grams
- Carbohydrates: Approximately 5-10 grams
This ground deer jerky recipe is a delicious and healthy alternative to store-bought jerky. It's a versatile snack or meal addition, perfect for busy days and outdoor adventures. Enjoy!