This Jalapeno Ground Venison jerky might be my favourite jerky recipe of all time. It's simple, easy to make, and has FANTASTIC flavour - a great recipe!
My husband canโt have red meat anymore, so I made all kinds of chicken and turkey jerkies for him.
Anyway, that one quickly became his favorite recipe - itโs basically the perfect snack - convenient, a good protein source, and homemade jerky tastes SO much better than store bought.
As a huge fan of jerky using ground meat, obviously I was going to need to try different meats in that recipe!
Iโve always been a fan of wild game - and I make a FANTASTIC moose stew - but usually combine it with berries. I think this might be the first time Iโve combined deer and jalapeno peppers, and it just WORKS.
I canโt even tell you how much of this jerky Iโve made, now. It doesnโt last a long time in our house, and itโs basically been the perfect jerky to help me stick to my New Yearโs resolutions this month.
Absolutely my favorite way to use up ground venison, at this point!
Also? Itโs super easy to make - just a few minutes of work, then some waiting. Start to finish, you can have your delicious jerky in hand 5 hours after deciding to make it!
Anyway, letโs look at what youโll need for this recipe:
Equipment
There are two specialized pieces of equipment that I use for making jerky, beyond basics like spoons, bowls, and measuring cups:
A Food Dehydrator
While you can apparently make homemade jerky in a regular home oven, Iโm not a fan of running one for hours on end.
Iโve had food dehydrators before - the basic kinds with no time or temperature controls, - and Iโd always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.
Iโve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.
It was only like $200 Canadian, and itโs paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies Iโve been making!
Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station. (Usually more for venison jerky!)
I get about 10-15 strips out of a batch (varying by recipe) - letโs average that out to 12. Thatโs $48 worth of jerky, for $8 or less. Make 5 batches, thatโs your $200 in savings!
Anyway, weโre using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.
A Jerky Gun
Also known as a โjerky cannonโ, this is basically a food grade caulking gun that you use to pipe out strips of jerky onto your parchment paper.
Mine is the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Regular $35 (Canadian) on Amazon, but it had a coupon for something like 25% off, when I purchased it.
Worth every penny, even if Iโd paid full price!
Iโve heard of people making ground meat jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter, but to be honest, that sounds fussy.
The very first time I used my jerky gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy, so itโs definitely my equipment of choice!
Iโve never been one for single-function, special equipment in the kitchen... but I LOVE it.
That said, if you do want to use a rolling pin for your ground jerky, I recommend using a Rolling pin with adjustable thickness guides.
Given the importance of meat thickness consistency, this would definitely make things easier - the same way it does for making rolled sugar cookies and such!
Parchment Paper
While people have different methods of piping their homemade venison jerky onto the racks, I recommend parchment paper. It provides a nice base for the jerky to get started, and itโs easy to flip the strips off to finish drying, once theyโve solidified a bit.
As a note: I wouldnโt recommend using wax paper, as the drying method involves heat. Wax melts, after all!
Ingredients
With only 2 exceptions, the ingredients in this Jalapeno ground venison jerky recipe are super simple - you probably even have them on hand!
As for those last two, they may be specialty, but I use them in pretty much all of my jerky recipes. Theyโll definitely get used, if youโre a jerky fan!
Some notes for you:
Lean Ground Venison
Use the freshest, highest quality ground venison you can when making venison jerky. Lean meat will have the best shelf life, as fat can go rancid.
While this recipe is for a pound of meat, it scales really well.
Our food dehydrator can handle 3-4 pounds of ground venison at a time, but Iโll usually mix up a larger batch in a LARGE mixing bowl, and just refrigerate whatever doesnโt fit, for a second - or third! - batch.
If you want to make your own ground venison, trim some venison, rough chop it, and run through a food processor or meat grinder until well broken down.
Finally, if you want to make elk jerky, feel free to use the same amount of lean ground elk. For that matter, you can substitute beef for a jalapeno ground beef jerky (use extra lean!), or whatever type of meat you prefer!
Fresh Jalapeno Peppers
Heads up: jalapeno peppers can vary a fair amount when it comes to heat, so consider the amount called for to be a guideline, moreso than a firm amount.
If youโd like a milder jerky, be sure to remove all of the seeds and the ribs - the white pithy sections from inside each pepper. Thatโs where a lot of the heat is!
You can use smoked or roasted jalapenos if you like - theyโll also be more mild. If youโd like that roasty flavour AND still have a spicy venison jerky, you can leave the seeds and pith in while roasting or smoking, and use extra peppers!
Soy Sauce, or Soy-Adjacent Sauce
I developed this Jalapeno venison jerky recipe using Coconut Aminos, which is what I use for myself - itโs gluten free and paleo/AIP friendly.
Tamari is another gluten free option (USUALLY GF, anyway!), or you could use plain old Soy Sauce.
I do find regular soy sauce to be saltier than Coconut Aminos, though. For best results, I recommend using low sodium soy sauce, if possible - otherwise, you might want to cut back the salt (regular, NOT the curing salt) amount.
Whichever you use, it brings some umami - savory flavor - to the ground venison jerky.
Prague Powder
Prague Powder is one of a few different curing salts out on the market. Itโs not something youโll normally cook with, but itโll last a long time - a little goes a long way!
I use Prague Powder #1 Cure. Beyond jerkies, I also use it for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.
This is a bright pink curing salt thatโs a mixture of salt and sodium nitrite. Itโs commonly used in cured meats - like pepperoni or summer sausages - and is what gives the jerky its characteristic red colour.
Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It does this by preventing the growth of bacteria, during and after the drying process.
A couple of things to note:
1. Prague Powder is pink, but it is NOT the same thing as Himalayan pink salt!
2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier jalapeno venison jerky, add some regular salt, rather than increasing the curing salt.
Liquid Smoke
As with all of my jerkies, youโll need some Liquid Smoke - a little goes a lot way!
I only use a small amount in this jalapeno ground venison jerky recipe, to give it a traditional โjerkyโ flavour - itโs not at all overpowering, just an accent.
Everything Else
Rounding out this recipe, you will need:
Honey
Garlic Powder
Onion Powder
Salt
... as always, I donโt really have anything to add, when it comes to these last few ingredients!
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How to Make Jalapeno Ground Venison Jerky
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator trays, set aside.
In a mini food processor, blitz chopped jalapenos, soy sauce, and liquid smoke until a paste forms.
Using freshly washed or gloved hands combine ingredients well. REALLY well - for best results, itโs better to over handle it, than to under-mix it.
You want to make sure that the liquid ingredients are really worked in well - mixing is the most important step leading up to the drying process!
Line your dehydrator racks with the cut parchment paper, then pipe long strips out onto them, leaving some space in between each. Aim for consistent strips, both in length and thickness.
Dehydrate in a food dehydrator at 165 F for 2 hours.
Remove the jerky strips from the piece of parchment paper, flip them over, and place them directly onto the wire rack. Personally, Iโll just flip the whole sheet of parchment, and peel it back off the venison jerky strips.
If thereโs any beaded fat on the second side, blot that surface area with paper towels as well.
To test for doneness, remove a piece of ground venison jerky from the dehydrator and let it cool to room temperature. The finished product should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
Jalapeno Ground Venison Jerky Storage
Allow jerky to cool COMPLETELY to room temperature before packaging.
Ground venison jerky will keep at room temperature (in a cool dark place) for a week or so, or a few weeks in the fridge.
For anything over a few weeks, we like to vacuum seal.
If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of ground deer jerky, it should be eaten within a couple days - or a few weeks, if put in the fridge after opening.
Other Venison Jerky Recipes
Looking for more deer jerky recipes? Here are a few of my favorite jerky recipes to get started:
Basic Ground Venison Jerky Recipe
Basic Venison Jerky Recipe
Peppered Ground Venison Jerky Recipe
Sweet & Spicy Ground Venison Jerky Recipe
Be sure to check out the full list of ALL of our Jerky Recipes, too!
Jalapeno Ground Venison Jerky [Deer Jerky Recipe]
Equipment
- 1 Jerky Gun
- Food Dehydrator
Ingredients
- 3 Jalapeno Peppers finely chopped
- 2 tablespoon Coconut Aminos or Soy Sauce or Tamari
- 2 teaspoon Liquid Smoke
- 2 teaspoon Honey
- 1 lb Lean Ground Venison
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- ยพ teaspoon Salt
- ยผ teaspoon Prague Powder #1 Cure
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- In a mini food processor, blitz chopped jalapenos, soy sauce, and liquid smoke until a paste forms.Add to a medium mixing bowl, along with the remaining ingredients.
- Using freshly washed or gloved hands - combine ingredients well. REALLY well - itโs better to over handle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours..
- To test for doneness, remove a piece of venison jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
- Allow ground venison jerky to cool COMPLETELY to room temperature before packaging.
Notes
Nutrition
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My absolute favourite flavour of homemade jerky so far - hope you love it as much as I do!