Jalapeno Ground Venison Jerky [Deer Jerky Recipe]

Strips of jalapeno ground deer jerky on a cutting board.

5 from 1 vote

Jalapeno Ground Venison Jerky [Deer Jerky Recipe]

This jalapeno ground venison jerky might be my favourite jerky recipe of all time. It's simple, easy to make, and has FANTASTIC flavour!

Prep Time15

Cook Time4

Total Time4 15

Course: Snack

Cuisine: American, First Nations

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: Servings

Calories: 81kcal

Author: Marie Porter

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
¾ teaspoon Salt
¼ 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 - it’s 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

Venison jerky will keep at room temperature (in a cool dark place) for a week 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.</div>

Nutrition