A couple of weeks ago, I shared how we make our wild game jerky. As I indicated, we had only successfully seasoned our jerky with pre-made seasoning kits. Over Christmas break, I decided to experiment some more with a homemade seasoning. I thawed out some ground deer meat and came up with a Southwest jerky recipe.
We found it to be every bit as tasty as the seasoning kits. My dad even thought it was better! But he may have been a bit biased….
Our Southwest mixture uses only dry seasonings (well, except for a splash of Worcestershire sauce). We personally haven’t had as much luck with the soy sauce and other liquid based recipes. Maybe we were just doing something wrong with them…more experimentation is needed!
We’re looking forward to using more homemade recipes as it costs significantly less than the seasoning kits!
- 5 pounds ground venison
- 1 Tbsp + 1 tsp garlic powder
- 1 Tbsp Himalayan salt
- 1.5 Tbsp Kosher salt
- 1 Tbsp + 2 tsp ground black pepper
- 1 Tbsp ground white pepper
- 1 Tbsp + 1 tsp onion powder
- 1 tsp cayenne pepper
- ½ tsp seasoning salt
- 4 tsp Southwest Seasoning (we used the Penzeys Spices mix)
- 1 Tbsp Worcestershire sauce
- Mix all ingredients together and marinate for 24-72 hours.
- Place softball size (or a bit more) handful of meat onto a large piece of parchment paper.
- Place another sheet of parchment on top.
- Using a rolling pin, roll over the parchment paper to create a thin sheet of meat, ⅛ to ¼ of an inch thick.
- Remove top piece of parchment paper and transport the meat with the bottom piece of paper to a cookie sheet in the oven.
- Cook for about 2-3 hours (depending on the thickness of jerky and personal preference) in a 200 degree oven with the door cracked open.
- You will need to flip the jerky over about halfway through, or whenever the sides start to curl up.
- When finished, remove from oven and either cut into strips or just break apart.
- Store in an airtight container.