OK, so you need 5 pounds of ground deer meat for this recipe. You can use very thin slices if you want, but it won’t come out as tender as if you use the ground deer meat and a jerky cannon, we like the Cannon by LEM. Which you can get at Bass Pro shops. Grind up your meat if it’s not ground already, season it with the packet seasoning below and make sure that it has the pink spice already in the mix or otherwise there’s a separate packet for that and some of the brands. We’ve tried all of the homemade recipes and these brands that you can buy premixed are already the best you can get. Normally, I prefer everything homemade but here it’s simply not as good.
Mix your meat with the seasonings and the cure very well and put it in a Ziploc baggie and throw it back in the fridge overnight or at least for a few hours. Then start feeding it in the jerky cannon and squirting it out over a Food dehydrator with several layers of sheets. We like this one which is also available at Bass Pro shops, but it only comes with three sheets, you have to buy three more sheets, made by Open Country sportsman kitchen.
Then once you have it squirted out in ringsyou can start drying it
Our favorite jerky mixes are:
- Hi-Country Snack Foods J Johnsons Original Recipe Home Jerky Spice Kit, 16.95-Ounce is the best family favorite, which we all really like.
- PS Seasonings Cracked Pepper & Garlic (my favorite).
- Hickory or Mesquite Uncle Buck’s seasoning (now sold as Backwoods LEM brand hickory or mesquite at Bass Pro Shops) was our original favorite, but it’s now moved down the list.
- Hi Mountain Jerky Cracked Pepper ‘n Garlic Jerky Blend is a solid choice.
- PS Seasonings and Spices Brands in Teriyaki (my friend’s favorite).
- PS Seasonings and Spices Brands in Original Recipe (my daughter’s favorite),
- PS Seasonings Maple Jalapeno (this is a mild sweet heat and one of my favorites), it is my Navajo friend’s favorite as well.
- PS Seasonings Chipotle Chili Lime (this one is a very hot, red chipotle flavor), which wasn’t any of our favorites. A friend who is from New Mexico and who loves red chile, loved it.
Try them in these recipes:
