Pemmican-style Ground Meat Jerky

Name: Pemmican-style Ground Meat Jerky
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 serving
Ingredients: 1 ¾ pounds venison; ¼ pound Bacon; 1 cup dried cranberries or other berries; 18 grams Salt; 3 grams Instacure No. 1; 2 teaspoons ground black pepper; ½ teaspoon ground mace or nutmeg; 1 tablespoon onion powder; 1 tablespoon of paprika; 2 to 3 tablespoons sugar; ¼ cup water

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4.9

102 reviews

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Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
6
Calories
325 kcal
Course
Main Course
Cuisine
American

Pemmican-style Ground Meat Jerky

Elizabeth Hodge

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I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don’t use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.

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Ingredients

Servings

1 ¾ pounds venison
¼ pound Bacon
1 cup dried cranberries or other berries
18 grams Salt, about 1 tablespoon
3 grams Instacure No. 1, about ½ teaspoon
2 teaspoons ground black pepper
½ teaspoon ground mace or nutmeg
1 tablespoon onion powder
1 tablespoon of paprika, smoked if possible
2 to 3 tablespoons sugar
¼ cup water

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Instructions

Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

Notes

NOTE: Time does not include curing time.

Nutrition Information

Show Details

Calories 325kcal (16%) Carbohydrates 23g (8%) Protein 33g (66%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 125mg (42%) Sodium 1358mg (57%) Potassium 513mg (15%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 575IU (12%) Vitamin C 1mg (1%) Calcium 19mg (2%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 325 kcal

% Daily Value*

Calories	325kcal	16%
Carbohydrates	23g	8%
Protein	33g	66%
Fat	11g	17%
Saturated Fat	4g	20%
Cholesterol	125mg	42%
Sodium	1358mg	57%
Potassium	513mg	11%
Fiber	2g	8%
Sugar	17g	34%
Vitamin A	575IU	12%
Vitamin C	1mg	1%
Calcium	19mg	2%
Iron	5mg	28%