smoked venison jerky chips
The hamburger jerky has a different texture than regular jerky. This is a lot easier to chew but does not have the mouth texture that you might be use to. Also the chips are softer and not crisp (brittle) or hard. You can also use a jerky gun to make strips. Make extra to share with friends. You can also add more hot pepper spices to add heat to your jerky.
method
Smoke
Ingredients For smoked venison jerky chips
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1 to 5 lbground venison, no fat
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use your own jerky seasoning to your taste
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curing salt as per instructions
How To Make smoked venison jerky chips
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1Grind your deer meat without adding beef fat. the leaner the better. Do not use more than 10% fat.
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2Add your spices. There are recipes on the internet that may sound good to you or buy a package of jerky seasoning for hamburger and follow directions for mixing. Use a recipe that uses less liquid..1/4 cup per pound or less.
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3Jerky Season: 2 TB Salt 2 TB sugar 1 TB chili powder 1 TB black pepper 1 tsp. garlic powder 1 tsp. onion powder Mix and store in jar
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4# 1 recipe For every 1 pound of ground venison: 1 TB Worcestershire sauce 1/2 tsp. curing salt ("Hoosier hill Farm" Prague #1 powder) important for preserving 1 1/2 TB Jerky season (above) Mix well with ground venison. No need to set overnight.
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5I used 2 different recipes. 1 with liquid smoke and 1 without liquid smoke. 1 mixed with seasoning and set overnight in the refrigerator the other one recipe #1, I used right away. I did not see much of a difference.
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6Start your smoker (Traeger) and set to 200, Mine was set at 225 and the temp stayed about 210.
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7Make golf ball size balls. I used a #30 cookie scoop to make mine.
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8Cut the sides of a sandwich bag. open up and place a meat ball into the cut bag, place wood spacers (1/4") on each side of your meat ball and roll with rolling pin to shape.
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9Place meat chips on rack that has been sprayed with no-stick spray, leave a little space between meat.
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10Set into Traeger and set timer for 2 hours. Test with a meat thermometer in center and at 165 - 185 it is done.. Jerky needs to be cured at least to 165. -
11Let cool and put into container in refrigerator to store or place into bags to freeze (1 year).
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12#2 recipe: Honey and brown sugar 5 pounds ground hamburger (no fat or extra lean) 2 TB salt (Kosher) 3/4 cup Honey 2 TB ground mustard 2 cups of cold water 2 1/2 tsp curing salt 2 tsp. Pepper 2 tsp ground Coriander 1/2 cup brown sugar Mi well, cover and refrigerate 6 hrs or over night. Proceed with the above directions. This one is very good. I can not keep out of it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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