Ground Teriyaki Venison Jerky
1172 days ago
1 kg (2 lb) of ground venison.
30 ml (2 tbsp) table salt
30 ml (2 tbsp) brown sugar
60 ml (4 tbsp) teriyaki sauce
Optional seasoning pepper
Using your hands, mix all ingredients into the ground meat evenly and thoroughly. Place in refrigerator over night. Next morning, using a jerky gun or rolling the meat into strips no more than 3/16' thick and lay onto greased smoker trays.
Place in the Bradley Smoker, using Special Blend flavor bisquettes and with the temperature no higher than 55°C to 65°C (140°F to 150°F), smoke for about 4 hours. Do not place water in the drip pot and ensure the damper on the top of the Bradley Smoker is wide open.
This could be considered 'light' jerky, as it imparts the flavor of jerky without all the salt. Serve as an appetizer or snack. It will be chewy like traditional jerky.
Substitute any ground red meat, such as beef or buffalo for the venison.
Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is dried meat, that was previously brined in a heavy salt solution. In fact the word 'jerk' comes from the old Spanish word 'charqui' which means dried meat.