Recipe

Hawaiian Deer Jerky Recipe

	Grizzlybear / All my dishes 10 months, 1 week ago This is a great way tio use tup the ground venison or any type of ground meat Prep:25m Cook:360m Servings:8	Grizzlybear
	jerky

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Fans

chefelaine

jenniferby

Ingredients

5 pounds ground venison

5 teaspoons canning salt

1 1/2 teaspoons Tender Quick curing mix

1/2 cup brown sugar

1 1/2 cups pineapple juice

1/2 cup teriyaki sauce

2 cloves garlic, minced

1 medium white onion, minced

1 tablespoon black pepper

Directions

Combine the ground venison, canning salt and Tender Quick, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.

When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.

To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

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