Jerky, Ground, Cured, Venison or Beef (#3), Pastrami

Ingredients

• 0.45 kg lean ground venison
• 30 g soy sauce
• 32 g Worcestershire sauce
• 9 g liquid smoke
• 4.4 g ground black pepper
• 25 g sugar
• 2 g garlic powder
• 2.4 g onion powder
• 2 g ground mustard
• 3 g canning salt
• 2.8 g ground coriander
• 1 g cayenne pepper
• 1.1 g pink curing salt (Prague powder #1)

Directions

1. Begin making your homemade ground venison jerky by crumbling the ground venison into a large mixing bowl, then adding the soy sauce, Worcestershire sauce, liquid smoke, black pepper, sugar, garlic powder, onion powder, canning salt, coriander, cayenne pepper, and the pink curing salt. Mix everything together until well combined, then place in the refrigerator to allow the flavors to meld together for 24 hours.
2. After 24 hours, remove the raw ground meat jerky mixture from the fridge and load it into your jerky cannon. Squeeze long strips into a single layer on your dehydrator’s wire racks and set the dehydrator to 160 degrees. Let your meat dehydrate for 3-5 hours. It is done with the dry meat bends without breaking.
3. If you don’t have a jerky gun, you can make your venison jerky by rolling it flat over parchment paper with a rolling pin, and then slicing it into strips with a knife or pizza cutter. Place the individual strips on the dehydrator trays and discard the wax paper.

When is ground jerky done?

1. Dehydrate your ground venison jerky for 3-5 hours and periodically check for doneness by doing the bend test. If you gently bend the jerky strips and they don’t break, they are done and ready to enjoy!
2. Mix all ingredients together in a large bowl until well combined. Place the meat mixture in an airtight container and set it in the refrigerator to chill for 24 hours.
3. After 24 hours, remove the ground venison mixture from the refrigerator and load it into your jerky gun. Squeeze out individual strips onto your dehydrator trays, leaving a gap between each strip for airflow.
4. Set your food dehydrator to 160 degrees, and dehydrate for 3-5 hours. The jerky is done when it is dry and bends without breaking.
5. Store in an airtight container at room temperature, or refrigerate, and enjoy within two weeks.

Notes

1 kg ~ 2.2 lbs

2.27 kg ~ 5 lbs