Every year during deer season, lucky hunters find themselves trying to figure out just what, exactly, to do with all the venison. One way to take advantage of the scraps produced by meat processing is to use them in the creation of ground deer jerky. The procedure is simple and you probably already have everything you need lying around the house. Follow the directions below, using any lean, trimmed meat pieces and seasonings, to create your own jerky for a fraction of the cost of store-bought jerky.
Instructions
1. Remove as much visible fat as possible from your venison. Grind the lean meat using a 3/16-inch, or fine-grind, plate.
2. Grind the meat a second time and weigh it to ensure you have approximately 6 pounds.
3. Place ground meat into a large container and add seasonings and the quick cure. Mix thoroughly by hand. When you think the seasonings are completely incorporated into the meat, stop, rest a minute and mix some more. The mixing process should take a minimum of 5 minutes.
4. Cover the meat mix with plastic wrap and refrigerate eight to 10 hours or overnight.
5. Coat the baking sheets with a light layer of non-stick food spray. Line the bottom of each baking sheet with a piece of waxed paper.
6. Place approximately 2 pounds of the seasoned meat mixture in the center of the baking sheet and place a second piece of waxed paper over it.
7. Roll the meat mix out onto the tray with a rolling pin or press with the heel of your hand, until it is 1/4 to 1/8 inch thick.
8. Peel the top layer of paper away and trim the corners of the rolled meat mixture to form a rectangle.
9. Place a drying rack on top of the baking sheet. Flip the pan over, so the drying rack is underneath the baking sheet, and remove the pan.
10. Remove the waxed paper and place the drying rack into the oven.
11. Line the floor of the oven in aluminium foil to trap any mess and set the oven temperature gauge on its lowest setting.
12. Leave the oven door partially open. This will prevent an excessive buildup of heat and facilitate the evaporation of steam.
13. Let the jerky dry. This will take approximately six hours, though ovens vary in efficiency. Check your jerky at least once an hour. It is finished when it will bend, but does not split.
14. Cut sheets of dried deer jerky into strips with kitchen shears and store them in the freezer in plastic storage bags or in the refrigerator in brown paper bags.
Tags: baking sheet, drying rack, waxed paper, approximately pounds, meat mixture, piece waxed, piece waxed paper