Are you ready to make this pemmican ground venison jerky recipe? It’s a delicious snack that’s perfect for outdoor activities. Imagine creating your own homemade jerky using simple ingredients. This recipe is easy to follow and will make your taste buds dance with joy.
Pemmican is a traditional Native American food that is both nutritious and tasty. This pemmican ground venison jerky recipe adds a unique flavor to this recipe You won’t find this in store-bought versions. Making your own jerky is a fun experience. You can customize the flavors to suit your preferences and experiment with different seasonings.
With this pemmican ground venison jerky recipe, you can enjoy a healthy snack that is free from preservatives and additives. It’s a great way to fuel your adventures and stay energized throughout the day. Whether you’re hiking, camping, or just need a quick snack, Pemmican Ground Venison Jerky is the perfect choice. It’s portable, delicious, and packed with protein to keep you going.
Stay tuned to discover the step-by-step process of making this mouthwatering jerky. Get ready to impress your friends and family with your culinary skills and treat them to a homemade snack they’ll love. So, grab your ingredients and let’s get started on this flavorful journey to creating your very own Pemmican Ground Venison Jerky. Get ready to experience the joy of making delicious and healthy snacks right in your own kitchen.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Traditional Recipe: This recipe provides a traditional method for making pemmican using ground venison.
- Simple Ingredients: The jerky recipe ground venison calls for minimal ingredients such as ground venison, suet, and optional salt and pepper.
- Nutrient-Dense Snack: Pemmican is a nutrient-dense snack filled with proteins and fats, perfect for outdoor activities like hunting or hiking.
- Long Shelf Life: Pemmican has a long shelf life and can be stored for extended periods without refrigeration.
- Highly Portable: Pemmican is easy to pack and carry, making it an ideal travel or survival food.
- Customizable Flavors: You can customize this jerky recipe ground venison by adding spices or herbs to enhance the flavor of the jerky.
- A Taste of History: Making pemmican offers a glimpse into the traditional food preservation methods used by Indigenous peoples and early settlers.
FAQ For the Pemmican Ground Venison Jerky Recipe
Q: What is a pemmican ground venison jerky recipe?
A: Pemmican ground venison jerky recipe is a traditional Native American dish made from ground venison meat that has been seasoned and dried to create a delicious and portable snack.
Q: How do I make the pemmican ground venison jerky recipe ?
A: To make pemmican ground venison jerky recipe , you will need to mix ground venison meat with seasonings of your choice, shape the mixture into thin strips or patties, and then dry them either in a dehydrator or in the oven at a low temperature.
Q: How should I store pemmican ground venison jerky recipe ?
A: To store pemmican ground venison jerky recipe , you should keep it in an airtight container or resealable bag in a cool, dry place. Properly stored pemmican jerky can last for several weeks to months, making it a great option for on-the-go snacking.
Other Venison Recipes to Try
Venison Backstrap with Seasoned Rub
Reverse Seared Venison Backstrap Recipe
Honey Bourbon Venison Backstrap Recipe
Pemmican is a traditional food made by Native Americans, particularly in the Canadian prairies and northern United States. It consists of dried meat, traditionally bison but also moose, caribou, venison or beef, that is pounded into a coarse powder and mixed with an equal amount of melted fat. Occasionally, saskatoon berries, cranberries, and even cherries, currants, chokeberries or blueberries are added.
The word “pemmican” comes from the Cree word “pimikan”, meaning “manufactured grease”. It was a dense, high-protein and high-energy food that could be easily stored and transported, making it vital for provisioning voyageurs in the fur trade. Pemmican was introduced to the fur trade in 1779 by Peter Pond, who obtained it from the Chipewyans in the Athabasca region.
Pemmican was sufficiently important to the regional economy that in 1814, Governor Miles Macdonell passed the Pemmican Proclamation, which forbade the export of any food supplies, including pemmican, from the Red River Colony, nearly starting a war with the Métis. Pemmican was also made and used outside the region, such as by the Royal Navy for Arctic expeditions.
Best Pemmican Ground Venison Jerky Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
- Jerky Gun (optional)
Ingredients
- 4 ounces raisins dried
- 1 tablespoon olive oil
- 1 ounce candied ginger
- ½ teaspoon nutmeg
- 2 teaspoons salt
- 3 tablespoons Worchestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sugar
- 1/4 cup peanut butter
- 1 tablespoon liquid smoke
- 1 pound ground venison
- ¼ pound bacon
- ½ teaspoon Instacure
Video
Instructions
- Put the bacon, dried raisins, and venison through the grinder's fine sieve. Toss in the dried raisins with the pre-ground venison after chopping them finely. In a big bowl, combine the meat, raisins, and the rest of the ingredients. Use your clean hands to thoroughly combine the ingredients until they begin to attach to one another.
- Refrigerate for at least two days after sealing the mixture with a vacuum sealer. In any case, make sure to seal the container and press plastic wrap directly into the surface of the meat mixture before letting it sit.
- Divide the ingredients into two or three portions the following day; the number of portions depends on the size of your jerky cannon. Squeeze out long pieces of jerky and place them on the trays of your dehydrator. Separate them as much as possible.
- The meat should be partially dried, yet slightly chewy, by dehydrating it at 150°F. To smoke-dry food without a dehydrator, you can use your smoker or place it in a preheated oven on "warm" with the door slightly ajar. Maintaining a temperature near 150°F is ideal in each of these situations.
- Due to the high fat content, this jerky does not have the same shelf life as regular jerky. However, it freezes nicely and keeps well for a few weeks in the fridge.
Nutrition
