Bambi Jerky: A Taste of the Wild, Homemade

I remember the first time my grandfather shared his homemade venison jerky with me. I was probably eight years old, perched on a log during a hunting trip that I mostly experienced through boredom and swatting mosquitoes. But then he pulled out that leathery, intensely flavored jerky, and suddenly the whole day transformed. The smoky, spicy, slightly sweet taste was unlike anything I’d ever had. It was a concentrated burst of the outdoors, a taste of the wilderness meticulously crafted into a delicious, portable snack. That memory, and the unique flavor, has stayed with me, inspiring me to create my own version of this classic treat.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 20 minutes
• Yields: 50 Sticks of Jerky
• Serves: 50
• Dietary Type: High Protein

Ingredients

• 2 lbs ground venison (Deer Burger)
• 4 teaspoons Tony Chachere’s Original Creole Seasoning
• ½ teaspoon Morton’s Quick Tenderizer Salt
• 1 teaspoon garlic powder
• ½ teaspoon red savina ground habanero chile pepper (Or just normal Cayenne Pepper Powder)
• ¾ teaspoon cardamom powder
• 1 ¼ teaspoons Accent seasoning, food additive
• ½ teaspoon marjoram, powder
• 20 shakes Frank’s Red Hot Sauce
• 10 shakes Worcestershire sauce
• 5 ounces liquid smoke
• 5 ounces whiskey
• 1 tablespoon fresh coarse ground black pepper

Equipment Needed

• Large bowl
• Electric mixer (optional)
• Wooden spoon
• Large pieces of wax paper
• Rolling pin
• Spray bottle
• Jerky trays (or oven/grill racks with aluminum foil)
• Cooking spray
• Fork
• Pizza cutter

Instructions

1. Combine and Season: In a large bowl, thoroughly combine the ground venison with all the seasonings: Tony Chachere’s Creole Seasoning, Quick Tenderizer Salt, garlic powder, red savina ground habanero chile pepper (or Cayenne Pepper Powder), cardamom powder, Accent seasoning, and marjoram. Don’t hold back, make sure you use a good quality ground pepper, or alternatively purchase a spice grinder.

2. Mix Well: Mix the meat and spices extremely well. An electric mixer makes this process easier and more efficient, ensuring even distribution of the seasonings throughout the meat. However, a large bowl and a sturdy wooden spoon will also get the job done. Ensure everything is fully mixed through, otherwise some jerky sticks will be spicy, and some plain!

3. Flatten the Meat: Place the seasoned meat on a large piece of wax paper. Cover with another piece of wax paper. Using a rolling pin, flatten the meat out until it is approximately ¼ inch thick. If any pieces break off the edges during rolling, simply press them back into the middle of the meat slab and continue rolling until smooth and even.

4. Prepare the Liquid Spray: In an empty spray bottle, combine the liquid smoke and whiskey. Shake well to ensure the mixture is properly emulsified.

5. First Spray and Season: Carefully remove the top piece of wax paper. Generously spray the meat slab with the whiskey/liquid smoke mixture.

6. Add Black Pepper: Sprinkle the coarse ground black pepper evenly over the sprayed meat.

7. Flip and Repeat: Replace the used wax paper with a fresh piece. Carefully flip the entire meat slab over. Repeat the spraying and peppering process on this side.

8. Choose Your Cooking Method: At this point, your jerky is ready to be cooked. You can use an outdoor grill, an oven, a smoker, or a dehydrator, depending on your preference and available equipment.

9. Prepare for Cooking: Whichever cooking method you choose, transfer the meat slab to a slotted or ventilated surface. Wire jerky trays are ideal for this purpose, allowing for optimal air circulation. If using an oven or grill, remove the racks, cover them with aluminum foil, and use a fork to poke numerous holes in the foil. This creates a makeshift ventilated surface. Remember to spray the foil with cooking spray to prevent the meat from sticking. If you’re using a dehydrator, your existing slotted racks are perfect.

10. Cook the Jerky: Cook the jerky at a low temperature, between 150°F to 200°F, for approximately 6 to 8 hours. The exact cooking time will depend on your chosen method and desired level of crispiness.

11. Temperature Control: If your grill or oven cannot be set to such a low temperature, prop the door open slightly using a screwdriver or hammer to help regulate the heat.

12. Monitor and Adjust: Check the meat after 5 hours, and then every half hour thereafter. While it may be technically ready to eat around the 5-hour mark, allowing it to dry further will result in a more desirable jerky texture.

13. Cut into Strips: Once the jerky is cooked to your liking, remove it from the heat and allow it to cool slightly. Use a pizza cutter to cut the slab into individual strips.

Expert Tips & Tricks

• Spice Level: Adjust the amount of red savina ground habanero chile pepper (or Cayenne Pepper Powder) to control the heat level. Start with a smaller amount and taste as you go.
• Meat Prep: Using very lean ground venison is crucial for successful jerky. Any excess fat will render during the cooking process and can lead to a greasy, less shelf-stable final product.
• Flavor Infusion: For an even more intense flavor, consider marinating the ground venison with all the ingredients (except the liquid smoke, whiskey, and black pepper) overnight in the refrigerator before rolling it out.
• Uniform Thickness: Ensuring a consistent ¼ inch thickness is important for even drying. Thicker areas will take longer to dry and may become tough, while thinner areas may become brittle.
• Proper Drying: The key to long-lasting jerky is proper drying. The jerky should be leathery and slightly flexible but not wet or sticky.

Serving & Storage Suggestions

Serve your homemade Bambi Jerky as a high-protein snack, perfect for hiking, camping, or anytime you need a flavorful energy boost. Store the jerky in an airtight container in the refrigerator. While this recipe will make jerky in one day, the jerky won’t keep for very long because it wouldn’t have adequate cure time. Refrigerate this jerky and eat it within a month. Vacuum sealing can extend the shelf life further. Do not store at room temperature due to the limited cure time in this recipe.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	36.2 kcal	N/A
Calories from Fat	11 g	32%
Total Fat	1.3 g	2%
Saturated Fat	0.6 g	3%
Cholesterol	14.5 mg	4%
Sodium	37 mg	1%
Total Carbohydrate	0.1 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	4 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Variation: For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce directly to the ground meat mixture.
• Sweet and Savory: Incorporate a tablespoon of brown sugar or honey into the meat mixture for a touch of sweetness.
• Different Meats: While this recipe is specifically designed for ground venison, you can experiment with other lean ground meats, such as beef, turkey, or even bison. Just be sure to adjust cooking times accordingly.
• Whiskey Alternative: If you prefer not to use whiskey, you can substitute it with apple cider vinegar or beef broth. This will add a different flavor profile but still contribute to the marinade.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground venison from the store?
A: Yes, but make sure it’s very lean. Excess fat will shorten the jerky’s shelf life.

Q: What if I don’t have Tony Chachere’s Creole Seasoning?
A: You can substitute it with another Creole seasoning blend or a combination of salt, paprika, garlic powder, onion powder, and cayenne pepper.

Q: Can I skip the liquid smoke?
A: While the liquid smoke contributes significantly to the jerky’s flavor, you can omit it if you don’t have any on hand. The final product will still be delicious, just less smoky.

Q: How do I know when the jerky is done?
A: The jerky should be leathery and slightly flexible. It should not be wet or sticky. If you bend a piece, it should crack but not break completely.

Q: Why is refrigeration necessary?
A: Because this recipe doesn’t use a significant amount of curing salts and because the jerky is only dried for a short amount of time, refrigeration is necessary to prevent spoilage and ensure food safety.

Final Thoughts

Making your own Bambi Jerky is a rewarding experience. Not only will you have a delicious and healthy snack, but you’ll also gain a deeper appreciation for the art of food preservation. So gather your ingredients, fire up your chosen cooking method, and prepare to enjoy a taste of the wild, homemade with love. Don’t be afraid to experiment with different flavors and spices to create your own signature jerky blend. And most importantly, share your creation with friends and family – they’ll thank you for it! Pair your Bambi Jerky with a hearty craft beer for the perfect outdoor adventure snack.