HAWAIIAN GROUND DEER JERKY

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.