Ground Venison Jerky Recipes Make good use of every bit of your deer with these ground venison jerky recipes. The ground jerky can be seasoned hot and spicy, mild, sweet...the sky's the limit when it comes to flavoring this fun snack. Making Ground Meat Jerky...The Basic Method Spread five pounds of ground venison out in a large, flat pan. Sprinkle two tablespoons of canning salt and one and one-half teaspoons of Tender Quick® curing mix evenly over the surface of the meat. Mix thoroughly, flatten into the pan, and cover with plastic wrap. Place in the fridge. Mix the ground jerky meat thoroughly twice a day for two more days. This distributes the salt and cure mix, and allows time for the meat to become properly cured. When the ground venison is mixed for the last time, add the remaining ingredients, mixing thoroughly. Form and dehydrate. To form the ground jerky, you can use a jerky shooter, a rolling pin, or your good old hands. A food dehydrator is perfect for drying the jerky, but the oven can do a fine job as well. Store the finished jerky in a sealed plastic bag or a tightly sealed jar. I keep mine in the refrigerator to help it stay fresh longer. For a complete tutorial of how to make jerky out of ground deer meat, visit How To Make Ground Venison Jerky. This jerky making tutorial covers everything from grinding the meat to dehydrating the jerky, and storage of the finished product. . Spicy Sweet Ground Venison Jerky This recipe includes corn syrup along with a few select spicy seasonings, which makes for an interesting flavor combination. The ingredients for this recipe are: 5 pounds lean, ground venison 2 tablespoons canning salt 1 1/2 teaspoons Tender Quick® Curing Mix 1 1/2 cups light corn syrup 2 tablespoons red pepper flakes 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon ground black pepper Fireman Jerky Or maybe this one should be named "Call a Fireman" Jerky. Follow the recipe exactly, or cut back on the hot stuff a little if you want a tamer tasting jerky. For this one, you'll need: 5 pounds ground venison 2 tablespoons canning salt 1 1/2 teaspoons Tender Quick® Curing Mix 4 tablespoons granulated cane sugar 3 tablespoons cayenne pepper 2 tablespoons chili powder 1 tablespoon red pepper flakes I Love Garlic Jerky Fresh chopped garlic adds a real garlic flavor to this ground venison jerky recipe. Chop the garlic very fine. Mix it in when you add the salt and Tender Quick®, so that good garlic flavor will absorb into the meat. Here's what you'll need: 5 pounds of ground venison 2 tablespoons of canning salt 1 1/2 teaspoons Tender Quick® 1/2 cup light corn syrup 1/4 cup finely chopped garlic 1 tablespoon paprika 1 tablespoon black pepper More Recipes If your tastebuds aren't into hot, spicy, or garlicky, visit one of the following ground venison jerky recipes pages for something a little different! Hawaiian Style Jerky This ground deer jerky recipe is flavored with pineapple and teriyaki sauce. It may not be traditional Hawaiian luau grub, but it's good. 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 Smoky Flavored Deer Jerky This is an easy recipe that gets its smoke flavor from the addition of liquid smoke. A few simple ingredients is all it takes to make this ground deer jerky recipe. 5 pounds ground deer meat 4 teaspoons canning salt 1 1/2 teaspoons Tender Quick® 1 cup soy sauce 1/2 cup dark corn syrup 2 tablespoons liquid smoke 1 tablespoon white pepper Barbecued Deer Jerky You thought the last one was simple...try this one! 5 pounds deerburger 5 teaspoons salt 1 1/2 teaspoons Tender Quick® 2 1/2 cups KC Masterpiece® Barbecue sauce Mix the salt and Tender Quick® into the meat, as usual. When mixing for the last time, add two cups of the barbecue sauce. Baste the jerky with the last half cup of sauce. Give the deer jerky a light coat of KC Masterpiece® when it's almost done. Let the sauce dry onto the surface of the jerky before removing. MMmmm! Buffalo Jerky No, not bison buffalo, but Buffalo, New York, as in Buffalo wings...hot wings if you prefer. Franks® RedHot Louisiana Hot Sauce® is the secret ingredient of Buffalo wings, and it's the secret ingredient of this recipe for Buffalo jerky. 5 pounds deer meat, ground 2 tablespoons canning salt 1 1/2 teaspoons Tender Quick® 1 1/2 cups Franks® RedHot Louisiana Hot Sauce® 1/4 cup brown sugar 1 teaspoon cayenne pepper Follow the method described up above, in the "How to Make Ground Venison Jerky" section. Mix in the hot sauce, sugar and cayenne pepper before forming and drying. This one can be served with sour cream and celery sticks if you want to get fancy.