This home made deer jerky recipe has an excellent flavor and is easy to make. Venison jerky is a fall-favorite deer meat recipe, and I prefer using ground deer. I love sliced jerky as well, but this ground jerky recipe is real crowd favorite. I use LEM products in this video, including the LEM 10-tray Mighty Bite dehydrator and the LEM Jerky Cannon. I also include pink salt in the recipe, so the meat is actually cured before being dehydrated, adding another layer of safety and longer shelf-stability. I recommend freezing any wild game jerky, but since it's cured, it's a much more stable. Thanks so much for watching!

Marinade recipe:
• 5# Ground Lean Meat
• 1.25c Payne County Marinade (substitute .75c Worch + .5c Water)
• .25c Molasses
• .75c Brown Sugar
• 3t Black Pepper
• 5t Ground Ginger
• 10t Onion Powder
• 5t Garlic Powder
• 1t Pink Salt (6.25% Sodium Nitrite)
• 4t MSG (Accent)

A few spice options:
• MILD: NO ADDITIONAL PEPPER
• MEDIUM: 3T GROUND RED PEPPER
• SPICY: 6T GROUND RED PEPPER

Process:
• Mix all ingredients with five pounds ground lean and refrigerate 12 hours
• Add pepper for heat if desired after refrigeration
• Dehydrate strips to desired dryness at 155°F. In the LEM, this works in 7 hours
• Bag batches in zip-top bags and freeze

Best,
Shane
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I'm Shane Lansdown, the owner of Payne County Rust brand seasonings and sauces. I love showing others how to cook, bbq, grill, smoke, craft and build. This YouTube channel is my way of giving back all the knowledge and experience that others have kindly shown me over the decades. I really hope you all enjoy these videos, and please stop by my online store at [ Ссылка ] if you're interested in purchasing any of my products used in my cooking or BBQ videos.

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