If you’re sick of venison burgers and are looking for a chewy, flavorful alternative that will last longer, then venison jerky is the way to go. Whether using a dehydrator or a standard oven set to a low temperature, the key to making the perfect jerky is all in the flavoring. Spices, sauces and condiments, in the right combination, can take your venison jerky straight to Louisiana, Italy or even India. Just gather a few ingredients in the proportions needed to get you going in the kitchen.
Indian-Spice Seasoning for Venison Jerky
To add a spicy curry flavor to your venison jerky, use 5 lbs. of ground venison, 1.5 tsp. of Morton’s curing mixture, 2 tbsp. of canning salt, 4 tbsp. of dried ground cumin, 2 tbsp. of cayenne pepper and 1 tsp. of dried coriander. Mix the spices and the ground venison into a bowl and dehydrate the venison for 8 to 10 hours at 145 degrees Fahrenheit.
Sweet and Sour Seasoning for Venison Jerky
If you like the taste of sweet and sour soup, then this spice combination is sure to please your taste buds. Combine 5 lbs. of ground venison with 3 tbsp. of salt, 2 tsp. of ground pepper and 2 tsp. of sugar. To enhance this tangy flavor further, and decrease the bacteria levels, combine these ingredients with the brining ingredients below.
Brining, also known as pickling, is the healthiest way to cure your venison before eating it to ensure that any diseases or bacteria in the venison have been eliminated. It also brings a sweet and sour pickle flavor to the venison jerky. For 5 l s. of ground venison, you will need 3 tbsp. of salt, 2 tsp. of pepper and 2 tsp. of sugar. Brining your meat involves boiling 1 gallon of water with half of the seasonings, and dipping 5 x 1-inch venison strips that are 1/4 inches thick into the pot. When the water gets soapy, change it and boil a second batch of brine solution.
Cajun-spiced Venison Jerky
For a Cajun-spiced venison jerky that will take you straight to New Orleans, combine 5 lbs. of ground venison with 2 tbsp. of powdered onion, 2 tbsp. of powdered garlic, 2 tbsp. of Tabasco sauce, 1.5 tbsp. of pepper, 1.5 tbsp. of salt and 1/4 tbsp. each of celery seed, dried thyme and dried parsley.
Italian-spiced Venison Jerky
For an Italian twist on jerky seasonings, utilize the basic herbs found in their cuisine. With 5 lbs. of ground venison, combine 2 tbsp. each of salt, pepper, dried basil, dried parsley and garlic powder.