VENISON PEMMICAN JERKY
4 ounces of your choice berries
1 tablespoon Vegetable oil
2 teaspoons salt
3 tablespoons soy sauce
1 teaspoon pepper
1/2 teaspoon Crushed red pepper
1/3. cup Peanut butter
1 tablespoon liquid smoke
1 pound ground venison
Mix the berries and oil together then blend or chop them with processor Add in your other spices then mix well Add the ground venison and pulse briefly to mix Place mixture in refrigerator to cool. You can cook a small sample to taste and see if you need to add anything else!
We rolled the meat mixture out on baking sheet then used pizza cutter to cut into thin strips then put on a drying rack for oven or in a food dehydrator whatever your personal preference for making jerky!
If using a dehydrator stack the trays in and run for 8 - 12 hours until the strips are dry but still pliable. Then cover a cookie sheet with a paper towel and transfer the mostly dry strips onto it. 2. If using a screen and broiler pan place the pan (with the strips) in a 150F oven with the door slightly ajar for about 8 - 10 hours until the same state is reached. Once the strips are mostly dry place them in a 225F oven for about 15 minutes to complete the drying and curing process. The jerky should still be a bit pliable when you are done. If it's crackling dry you've gone too far. This makes about 24 (6 inch X 1 inch) strips. Each (app 10g ) strip contains an estimated: Cals: 79, FatCals: 39, TotFat: 4g SatFat: 1g, PolyFat: 1g, MonoFat: 2g Chol: 19mg, Na: 400mg, K: 120mg TotCarbs: 4g, Fiber 1g, Sugars: 0g NetCarbs: 3g, Protein: 6g