Lower Sodium Venison Stroganoff. She was right. Keep the meat cold while processing to prevent an environment for bacterial growth. I have used pork steak in the past, this year I made some venison sausage with mild Italian bulk sausage. Safe food recommendations call for drying jerky in the 145 to 155 degree range. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Looks like i will be trying some new recipes this fall. this is a good hamburger recipe , we use the ground venison with . By Helen. With the oven door open, the temperature hovered in the 155 range. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. Pour in the red wine and reduce until most of the liquid is absorbed. The end product for us was two Zip-Loc® bags full of tasty protein snacks for us and our kids. For a better experience, please enable JavaScript in your browser before proceeding. Gun Parts - Stocks, Barrels, Actions, etc. Grind with the venison. Terms of Use And the venison jerky you get is some of the safest and healthiest snack foods you can find. We can get ~ 5 lb frozen bags of ground fat at a local groceteria. I get those trimmings and mix 20% in with the ground venison. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Adjust the thermostat as necessary to obtain the desired temperature. If you are making ground-meat jerky in a dehydrator, be sure to check the temperature of your dehydrator before drying jerky. Of course, I’ve had to hide the bags, because little hands seem to be skilled at taking more snacks than they should! ground venison , planko Italian seasoned bread crumbs, egg beaten, lipton beefy onion soup mix, southern garlic salt, seasonall, lemon pepper , chili powder Lastsight. I sometimes add chopped onion and green peppers. For sausage, pork fat @ 30%. I have found that increasing the pork/venison ratio cuts down too much on the actual venison taste. Perfectly marbled ground venison will pour out of your grinder. Jennifer Loucks has been writing since 1998. I guess I just like my elk, deer, bear and other food straight up. Again, do not rely on the dehydrator’s temperature settings when making jerky. best ever juicy burger 1/2 cup Hellmans real mayonnaise 2 lbs ground burger 1/2 cup dry bread crumbs 1 packet Liptons onion soup mix mix … It should not be My son's restaurant buys a lot of beef, and trims the rounds. Honestly 6-8% is just as good as 10% in my opinion. used as a substitute for professional medical advice, You can choose a flavored oil, like coconut oil or clarified butter, to … I buy a beef clod and mix with my elk while grinding the burger. The mixed jerky meat was enough to fill up two large wire racks. Better to be safe than sorry. Next add the beef stock, bay leaf and cherry tomatoes, reduce the pan to a simmer and leave the ragu to cook gently for 1 hour. I swear we have to answer this question by trial-and-error once a year — or at least that’s the way it seems: How long does it take to make venison jerky in the oven when you’re using ground meat? There are many ingredients that can serve as binders. Why take a natural low fat healthy food you gathered up on your own and water it down with hormones and steroids? EXPLORE OTHER MEDIA 360 PROPERTIES FOR OUTDOORS ENTHUSIASTS, How to Make Venison Jerky From Ground Meat in Your Oven, Bacteria and CWD Cure: Dr. Bastian Speaks, Venison and Cholesterol: What You Need to Know. beef fat,grind the fat as small as you like then mix it in the venison and grind. Although the oven’s gauge said “170,” the actual temperature was about 164. Use a meat grinder to process the meat into the desired texture. seasoning mix, firmly packed brown sugar, cider vinegar, boneless pork shoulder roast and 1 more Crispy Venison Steaks with Spéculoos Crust and Blueberry Sauce On dine chez Nanou eggs, carrots, unsalted butter, unsalted butter, frozen blueberries and 8 more Making Your Own Blackened Seasoning (Cajun Seasoning) Earth Food and Fire my ground meat , I add 1 pound of bacon to 10 pound of venison . I started by taking two pounds of pure ground venison (no pork mixed with it, which is important) and placed it in a big glass bowl. To cook Burgers: Shape ground venison into patties. pork sausage to 2 lbs. pinterest-pin-it. I add about 20-25%. Just did some ABT's with hot venison sausage mixed with the cream cheese. Copyright © 2000-2020 24hourcampfire.com, Inc. All Rights Reserved. diagnosis or treatment. My family doesn't care for onions, peppers or mushrooms but you can throw some in, if you so desire. See paragraph #3 … in this case we started it at about 155. you will get a better mix and no more 'fat balls' then with all beef. from the back of the Lipton onion soup and dip mix box . I've heard that I can also use beef fat, beef tallow or pork fat. I lean towards dry binders like dried eggs or dried milk. What do you guys suggest? It also shoots out two strips of jerky at a time. Next, I combined the prepackaged seasoning mix and cure, and mixed it thoroughly into the meat with my hands (wearing food-grade gloves). Instead of adding fat to your ground venison, use a binder and pan fry for a perfect burger. After 5 hours, we took the jerky out once more for blotting then turned up the oven to 275 — allowed it to obtain that temperature — then returned the jerky to the oven for 10 minutes. I prefer pork to beef so I use ground pork, pork fat, bacon or smoked jowl with my ground venison. Im in the bacon camp as well. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. Weigh the ground venison with a food scale. 1960's casserole made with ground venison or beef. You can make venison sausage with your own recipe, such as my jalapeno cheddar snack sticks recipe below, or you can use the store-bought sausage seasoning packets (such as LEM Backwoods sausage seasoning) found at most outdoor retailers.The sausage making process is largely the same either way. , I like to mix 70 percent deer to 30 percent smoked bacon end pieces. This will kill any remaining pathogens that might be in the meat. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. My dad disagrees with me. I go higher in percentage to some on here. I add at about 10-20% ratio, higher % for deer. It also shoots out two strips of jerky at a time. You can add 25 percent pork and 25 percent beef for three-meat mixture. For sausage, 50/50 pork butt roast (ground of course). I prefer beef fat for burger, not sure I have a preference for sausage. This last step is crucial when making any kind of jerky in an oven. They were then taken out briefly so I could blot off oil spots that sweated through the meat during the drying process; flipped the jerky pieces over, and returned to the oven for another 2.5 hours.