Ingredients
• 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
Preparation
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.
Smoking Method
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.
To Serve
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.
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