Are you looking for a quick and easy way to transform ground venison into a flavorful, protein-packed snack? Look no further! This homemade jerky seasoning recipe is perfect for busy weeknights or weekend adventures. Forget those store-bought jerky bags filled with artificial ingredients; this recipe lets you control exactly what goes into your delicious, healthy jerky. It's a simple recipe, perfect for beginner cooks, and delivers incredible results – tender, flavorful jerky that will have you hooked.
Ingredients:
- 1 pound ground venison (lean is best)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (packed)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika (sweet or smoked, your preference!)
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for added heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions:
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Combine the Seasoning: In a medium bowl, thoroughly whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, black pepper, cayenne pepper (if using), oregano, and thyme. Ensure all the spices are well incorporated for even flavor distribution.
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Mix with Venison: Add the ground venison to the bowl with the seasoning mixture. Using your hands or a clean spoon, gently but thoroughly combine the meat and the seasoning until the venison is evenly coated. Don't overmix, as this can make the jerky tough.
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Shape the Jerky: You can create your jerky in a few ways. For thicker jerky, form the mixture into patties about ½ inch thick. For thinner jerky, spread the mixture evenly onto a baking sheet lined with parchment paper to about ¼ inch thickness.
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Bake or Dehydrate: There are two excellent methods for cooking this delicious jerky.
- Baking: Preheat your oven to 200°F (93°C). Bake the jerky patties or spread mixture for 2-3 hours, or until the jerky is completely dried and firm to the touch. Flip halfway through for even cooking.
- Dehydrator: If you have a food dehydrator, follow the manufacturer’s instructions. This method often provides a chewier texture and is generally preferred for jerky.
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Cool and Enjoy: Once the jerky is cooked, let it cool completely on a wire rack. This allows air to circulate and prevents it from becoming soggy. Once cooled, store the jerky in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Tips for the Best Jerky:
- Lean Venison: Using lean ground venison ensures your jerky is less greasy and dries more effectively.
- Don't Overcrowd the Pan: When baking, ensure your jerky isn't overcrowded on the baking sheet. This allows for even air circulation and prevents steaming, resulting in a drier end product.
- Experiment with Spices: Feel free to experiment with different spices to create your own unique blend. Consider adding things like cumin, chili powder, or even a touch of liquid smoke for extra flavor.
- Check for Doneness: The best way to ensure your jerky is fully cooked is to check its texture. It should be firm and leathery, not soft or sticky.
Variations:
- Spicy Jerky: Increase the cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Sweet and Savory Jerky: Add a tablespoon of maple syrup or honey to the seasoning mix for a balanced sweet and savory flavor profile.
- Garlic Lover's Jerky: Double the garlic powder for a more intense garlic flavor.
Nutritional Information (per 1 ounce serving, approximate):
This will vary depending on the exact venison used. Please note this is an estimate and should not be considered medical advice. Consult a nutritionist for precise values.
- Calories: Approximately 70-80
- Protein: Approximately 8-10 grams
- Fat: Approximately 4-6 grams
Enjoy your delicious homemade venison jerky! It’s a perfect snack for hiking, road trips, or simply enjoying a healthy, protein-rich treat anytime. This easy recipe offers a fantastic way to use ground venison, turning a simple ingredient into a truly satisfying snack. Remember to always practice safe food handling techniques.