Jerky Bible by Kate Fiduccia

Author:Kate Fiduccia
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T05:00:00+00:00

Hi Mountain Ground Venison Jerky

I enjoyed the end product the first time I tried making jerky with a jerky gun. For those who are new to making jerky and want to try a simple method for making a consistent product, give this method a try.

Prep Time: 15 minutes

Marinating Time: 32 hours

Drying Time for Oven: 4 to 6 hours

Drying Time for Electric Dehydrator: 5 hours

Yield: ¼ pound jerky strips

Ingredients

• 1 pound ground venison, no additional fat

• ¼ teaspoon nitrite

• 4 teaspoons Hi Mountain seasoning

• ¼ cup of water

• Additional Item: Jerky gun

Preparation

1. Mix the nitrite and seasonings in the water. Place the ground venison in a mixing bowl. Pour the seasonings over the ground venison and mix well. Form the meat into a log. Refrigerate about 32 hours.

2. Place the meat into the jerky gun. With uniform pressure, make strips of jerky onto the dehydrator trays. Try to make them the same thickness and length. Give enough space in between the strips to allow air to circulate. Place in oven at 150 to 200°F with the oven door slightly ajar or dehydrator at 145°F. After about 3 hours, turn the strips.

3. After 4 hours, remove a few pieces and let them cool. Test them by bending the strips. If there is moisture present, let the meat cook a little longer. If the strips bend and do not break, they are done. If the strips bend and break, they have been overcooked.

4. Once the strips are dried thoroughly, let them cool. Then store them in an airtight container or vacuum seal them in plastic bags for longer storage.

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