Making your own ground deer jerky offers a delicious and cost-effective alternative to store-bought options. While traditional jerky involves slicing meat, using ground deer allows for a quicker, simpler process, perfect for beginners. This guide will walk you through the steps of creating flavorful, oven-baked ground deer jerky.
Preparing Your Ground Deer for Oven Dehydration
Before you begin, ensure you have high-quality ground deer. The leaner the meat, the better the results. Excess fat will render out during the cooking process, potentially leading to a greasy final product.
Ingredients:
- 1 pound ground deer (lean is best)
- 1/4 cup soy sauce (or coconut aminos for a soy-free option)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (or alternative sweetener)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
Instructions:
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Combine Ingredients: In a large bowl, thoroughly combine the ground deer with all the other ingredients. Use your hands to ensure everything is evenly distributed. This step is crucial for consistent flavor throughout your jerky.
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Spread Thinly: Line a baking sheet with parchment paper. Spread the ground deer mixture evenly onto the baking sheet. Aim for a very thin layer, approximately 1/8 inch thick. The thinner the layer, the faster and more evenly it will dehydrate. You might need multiple baking sheets depending on the amount of ground deer you're using.
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Preheat Oven: Preheat your oven to the lowest setting possible, ideally between 170°F and 200°F (77°C and 93°C). A lower temperature ensures even drying and prevents burning.
Oven Dehydration Process: Achieving Perfect Jerky
The key to successful oven-dried ground deer jerky is patience and low heat. Rushing the process will result in undercooked or burnt jerky.
Instructions:
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Initial Dehydration: Place the baking sheet in the preheated oven. Leave the oven door slightly ajar (using a wooden spoon or oven thermometer to prop it open) to allow moisture to escape. This helps prevent the jerky from steaming.
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Regular Checks: Check the jerky every hour. The drying time will depend on your oven, the thickness of the jerky, and the humidity level. It will typically take between 4 to 8 hours, but it's best to monitor carefully.
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Testing for Doneness: The jerky is done when it's firm, leathery, and no longer sticky. It should not feel wet or moist to the touch.
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Cooling and Storage: Once the jerky is completely dry, remove it from the oven and let it cool completely on a wire rack. This will help prevent moisture buildup. Store your jerky in an airtight container in the refrigerator for up to two weeks or freeze for longer storage.
Tips for the Best Ground Deer Jerky
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Experiment with Spices: Feel free to experiment with different spice combinations to find your perfect flavor profile. Consider adding other seasonings like chili powder, cumin, or oregano.
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Add Liquid Smoke: For a more intense smoky flavor, add a teaspoon or two of liquid smoke to the mixture.
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Use a Food Dehydrator (Alternative Method): While this guide focuses on oven dehydration, a food dehydrator is a more efficient and often preferred method for making jerky. If you frequently make jerky, a dehydrator is a worthwhile investment.
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Safety First: Always ensure your ground deer is handled and cooked safely to prevent foodborne illnesses.
By following these steps, you can enjoy delicious homemade ground deer jerky. Remember, patience and attention to detail are key to achieving the perfect texture and flavor. Happy jerky making!
