Home Made Deer Jerky Recipe
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- Опубликовано: 26 окт 2022
- This home made deer jerky recipe has an excellent flavor and is easy to make. Venison jerky is a fall-favorite deer meat recipe, and I prefer using ground deer. I love sliced jerky as well, but this ground jerky recipe is real crowd favorite. I use LEM products in this video, including the LEM 10-tray Mighty Bite dehydrator and the LEM Jerky Cannon. I also include pink salt in the recipe, so the meat is actually cured before being dehydrated, adding another layer of safety and longer shelf-stability. I recommend freezing any wild game jerky, but since it's cured, it's a much more stable. Thanks so much for watching!
Marinade recipe:
• 5# Ground Lean Meat
• 1.25c Payne County Marinade (substitute .75c Worch + .5c Water)
• .25c Molasses
• .75c Brown Sugar
• 3t Black Pepper
• 5t Ground Ginger
• 10t Onion Powder
• 5t Garlic Powder
• 1t Pink Salt (6.25% Sodium Nitrite)
• 4t MSG (Accent)
A few spice options:
• MILD: NO ADDITIONAL PEPPER
• MEDIUM: 3T GROUND RED PEPPER
• SPICY: 6T GROUND RED PEPPER
Process:
• Mix all ingredients with five pounds ground lean and refrigerate 12 hours
• Add pepper for heat if desired after refrigeration
• Dehydrate strips to desired dryness at 155°F. In the LEM, this works in 7 hours
• Bag batches in zip-top bags and freeze
Best,
Shane
paynecountyrust.com/
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• Home Made Deer Jerky R...
I'm Shane Lansdown, the owner of Payne County Rust brand seasonings and sauces. I love showing others how to cook, bbq, grill, smoke, craft and build. This RUclips channel is my way of giving back all the knowledge and experience that others have kindly shown me over the decades. I really hope you all enjoy these videos, and please stop by my online store at paynecountyrust.com/ if you're interested in purchasing any of my products used in my cooking or BBQ videos. 
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If you go to all the trouble of making your own jerky, I highly recommend spending the less than $100 to buy a vacuum sealer. It greatly lengthens the shelf life and is great for storing/sharing with friends
I’m glad you posted this. I was wondering if it’s ok to vacuum seal the jerky. Probably wouldn’t hurt to throw in a silica gel packet, too.
Thank you for sharing this! Hope you have a great season!
I’ll be buying some of this Marinade here soon. Looks great
Great video! Thanks for not rushing, ton of info in short video!!!!
Ingenious! What a great and tasty way of stretching out the meat supply
If you're not a hunter, like me, than definitely make friends with one! My buddy just gifted me 2lbs of fresh ground venison that I'm going to make, which is why I'm here! Great video, thank you so much.
Good video. Thank you. I make beef jerky all the time, and I'm trying deer for the first. I'll try this at some point.
Thank you Shane! Awesome!!😊
Thanks for sharing 👍
I'll be trying that out.
Thank for the recipe 👍
Thanks from western Oklahoma!! Good info!!
Very cool, and a good way to enjoy venison. Adding a jerky cannon to my shopping list. I do have a square dehydrator but someone could use a round tray style easy enough. Cheers.
Good afternoon Payne family 🇺🇸
Great video. I like your method to increase or decrease the spice. Thanks for sharing.
We have a small Excalibur dehydrator a 5 tray model. It will do about 2 pounds.
Thanks for the tip
Well done!
Makes me hungry for what my dad used to make.
About to pick up my sons meat today. Cant wait to try this recipe
Freezing, it does ✅
The jerky is definitely the easy part but finding just the right flavor is definitely the trick , we’ll be trying this one soon enough I think 👍🏻
Thanks man! Hope you love it!
Ohhhh I didn't think about using Payne County Marinade for this...next batch!
Thanks for sharing! Ive been on the search for a different recipe because every one I've ever tried has soy sauce and that usually ends up being about all I can taste in the jerky - the pieces always end up black. I want a recipe that will look and taste more like bought jerky. Anxious to try yours. Thanks again!
I’m just starting out and looking for info on how to make my own spice blends, do you have any advice on the best place to start? Great video btw, I’m looking forward to trying your recipe here in New Zealand.
I have not seen this in Carlsbad, NM would like to try it since Jason says it's good.
Great recipe! Do you have another flavor variation you like? Like an original versus this type. Ty
Hi, Thanks for the many wonderful detailed explanations on each process, I ve made ground beef venison jerky before many times, and really want to try your recipe, unfortunately I am in Mexico, and will have to wait a while to purchase your Payne County Marinade, you were kind enough to give us a substitute using Worcestershire Sauce and water, but does is the finished product with this substitution as good as using your marinade? or close to it?. Thanks in advance for your reply.
Oh snap, deer jerky. My fav.
In fact I'd rather eat my deer like this.
Carry it every where. No grill required.
When adding like the habanero, ghost, or Carolina powders how much do you recommend adding to the mix
Making ground deer jerky tomorrow first time normally do the strips, thought I'd give your recipe a try. My wife favorite is Teriyaki, I don't have any of your marinade yet, could I use Teriyaki sauce and water in place of the Worchester sauce and water? Or would I be better just getting the Teriyaki Jerky Seasoning packet?
What temp, how long, to do in oven? I don't have dehydrator please? I mean I've looked at soooo many oven sites and they say anywhere from 145 to 175! I guess ill end up just going safe. Def trying your recipe, sounds best of all ive looked at. My first try, after hunting for 30 years!! 😊
If I wanted to make a teriyaki batch, would I sub for the Worcestershire sauce or add the teriyaki to it?
I made this recipe and not sure if I did something wrong, but it seams to be really lacking that salty taste that jerky usually has. I even looked back over everything and did this to a T other than I used the Worhestershire water mix as I don’t have access to that marinade
If we were going to leave out the pink salt, do we need to add more regular salt? I'm okay with freezing the jerky!
Nice
I was planning on making this with ground venison and ground bison. Some recipes tell you to add fat. Either pork or beef. Not sure if that's required since you went all lean here.
Great video! Wish I didn’t have to scroll down so far to see it.
Me too, thanks for watching!
Wow
What do you think about adding liquid smoke to this recipe?
How can I order the spices and can I get jerk or best is deer sausage.
He's dreamy 😀❤️❤️❤️❤️❤️😘😉
I like the strips better. I smoke for 8 hours. Then I put them in the over at 350 for 10 min till they “whistle”…make noise.lol. From there I put them in a ziplock bag and into the fridge to sweat back some moisture so they soften up. The next day i cut them into half inch squares! Super soft so they won’t brake your teeth.
when would you add the ghost pepper purée or any other spicy purée? How much do you add per 5lbs of meat? Thanks for the video! It was a good one
Hi John-I would just add the pepper puree along with all the other ingredients before mixing it into the meat. One way to determine how much to use would be to taste it before adding it to the meat--totally depends on your pain tolerance🤣
is adding water or more liquid to your ground deer jerky make it easier to come out of the jerky gun mine wants to bunch up as it comes out or come out into sections.
Definitely.
Thank you for a straight forward video. Would you by chance know if you can pressure can jerky for longer storage? I don't like freezing anything ready to eat if I don't have to. I'm too impatient waiting for it to thaw lol
I'm sure you could! If you can pressure-can uncured meat, then I'm sure there's a way with cured, dehydrated product. Thanks so much for the kind words!
Can you tell me the size bowl you used for the 20 pounds meat. Like that size please ty
I think it's a 30qt. I used to use it to blend spices in!
How long roughly is a bag good for ? And do you store in the fridge or countertop fine? Thanks
Depending on correct drying, it's good at room temp in a Ziploc for a really long time, especially since it's also cured. But I do freeze all the bags and pull them out as needed--to retain quality more than anything.
Will this recipe be good if I mixed the ground deer meat with beef fat beforehand to make it 80/20? Or does it have to be lean? Thanks
I greatly prefer lean meat when drying. The fat can go rancid and stays pretty greasy, even if it's frozen. Thanks for reaching out!
Fat in jerky tastes bad. The more fat, tendons, silver skin you can remove the better. Unless u like using a toothpick to get bits out.
Do you grind it once or twice.
Hi Jamie! I just ground it once using the small die. Some people grind it again once the ingredients are added. Thanks for reaching out!
Is t teaspoons or tablespoons on your recipe?
Hey Ema! "t" is teaspoons!
Crockers said to say hi…👋
That's what I do ....slice & marinate.
Dehydrator
Can you skip the MSG?
You sure can! You'll just have to add some salt in its place...MSG on has 60% the "saltiness" of table salt, so I'd replace the MSG with 2.5t table salt!
@@PayneCountyRust Thank you!
Thank you......I went to like it......but there is only a thumbs down choice😬
I did not know Hunter Biden makes jerky
Msg is a neurotoxin!!!!!