Best Hawaiian Ground Deer Jerky Recipes

Hawaiian Style Jerky image

Provided by jccampbell

Categories Deer

Time 9h

Yield 2-4 pounds, 16-20 serving(s)

Number Of Ingredients 9

5 lbs deer, moose or 5 lbs beef, no fat
5 teaspoons salt
5 teaspoons ground ginger
5 tablespoons brown sugar
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
6 cloves pressed garlic
1 1/2 cups pineapple juice
1 1/2 cups dark soy sauce

Steps:

Nutrition Facts : Calories 251.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 120.5, Sodium 2343.1, Carbohydrate 16.8, Fiber 0.9, Sugar 7.2, Protein 37

Hawaiian Ground Deer Jerky image

Provided by Kathleen Riemer @darkinsanity

Number Of Ingredients 9

- 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

Steps:

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.