We use almost all of our ground venison to make homemade deer jerky. We love trying new flavors, too, and the Hi Mountain Jerky Makers Variety Pack contains the jerky cure, a handful of delicious seasonings, and some very helpful instructions.
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I think literally every person I know loves deer jerky – once you start eating it’s almost impossible to stop. To make jerky from ground venison we use a LEM jerky gun and a LEM dehydrator. We’re also using a seasoning kit from Hi Mountain that had everything we needed to get started. We made this batch using the Cajun blend, but our favorite from Hi Mountain is the Cracked Pepper & Garlic.
Add the seasoning, cure, and some ice water (follow the instructions) to the meat and mix everything together for a few minutes. Then let it sit in the refrigerator for a few hours or overnight. The next day we ran the meat through our jerky gun to make a whole bunch of sticks (we prefer the flat profile, but the LEM jerky gun comes with both a flat and round tip).
We cooked our jerky in the dehydrator for 4 hours at 160°F. The cook time will vary greatly depending on the size of your jerky sticks, whether they’re flat or round, and your cooking method (dehydrator, oven, pellet grill, etc.) The MOST important thing is to make sure your jerky is fully cooked to the proper internal temperature – everybody likes jerky but nobody wants to get sick.
Thank you so much for watching this video! If you want to see more like it please be sure to subscribe to the channel. I think before too long I’m going to try this on the pellet grill. Comment down below if you want to see anything else in particular!
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