Ground Deer Jerky
Ground deer jerky offers a savory, smoky flavor with a hint of spice, perfect for outdoor enthusiasts and snack lovers seeking a high-protein, portable treat.
Ingredients
Instructions
- Mix ground venison with soy sauce, Worcestershire sauce, garlic powder, onion powder, Tabasco sauce, taco sauce, and liquid smoke.
- Place the mixture in the refrigerator and marinate for 12 hours.
- After marinating, roll the meat into thin strips on a cookie sheet.
- Bake at 150°F (65°C) for 4 to 8 hours or until dry.
- Store the jerky in an airtight container in the refrigerator or freezer.
Tips & Substitutions
For an extra kick, consider adding some black pepper or smoked paprika to the marinade. If you don’t have liquid smoke, using a touch of smoked salt can replicate that flavor. Ensure the ground venison is lean to avoid greasy jerky. You can substitute soy sauce with tamari for a gluten-free option. Adjust the marinating time based on your flavor preference.
Serving Suggestions
This jerky makes a fantastic snack on its own or can be paired with cheese and crackers for a savory platter. It also works well as a protein addition to salads or can be crumbled into soups for an extra flavor boost. For a hearty meal, serve with Tasty Rice And Almond Casserole as a side.
Storage & Reheating
Store the jerky in an airtight container in the refrigerator for up to two weeks or freeze it for up to six months. To reheat, simply microwave a few pieces for about 10-15 seconds on low power, or enjoy it cold. Avoid using high heat to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ground Deer Jerky contains roughly 37 calories, with 4g protein, 4g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 2175mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of meat for this jerky recipe?
Yes, you can substitute lean ground beef or turkey for venison. Just ensure the meat is lean to prevent excess grease in the final product. Adjust the marinating time if the substitute has different flavor profiles.
How do I know when the jerky is done drying?
The jerky is done when it is dry to the touch, firm, and has a slight bend without breaking. If you cut a piece, it should not release moisture. Keep in mind that drying time can vary based on thickness and your oven's accuracy.
What can I add to the jerky for more flavor?
Consider adding crushed red pepper flakes for heat, brown sugar for sweetness, or even a splash of your favorite hot sauce. Experimenting with spices can create unique flavors, making your jerky truly your own.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).