Combine all ingredients, except for meat in a saucepan. Heat over medium heat until brown sugar has dissolved. Allow mixture to cool to room temperature. Pour marinade mixture over ground venison.
½ cup red wine, ¼ cup teriyaki, ¼ cup brown sugar, 1 tablespoon whisky, 1 tablespoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
Combine until marinade is fully mixed into ground meat.Cover and refrigerate for 4-24 hours.
5 pounds ground venison
Use a jerky gun to make long strips on dehydrator trays.
Dry at 145-165°F for 6-8 hours.
Notes
Tips
Spray your trays lightly with a nonstick spray before adding meat. This helps prevent sticking.
Rotate your trays after a few hours
Test your jerky to determine when it's done. Remove a strip from the dehydrator and let it cool. The exterior should be dry and when you bend the jerky, it should be flexible, not crumbly. It's okay to dry longer than this point if that's your preference.
Variations
Use ground venison or ground elk
Can use ground beef, but make certain you select the leanest ground beef you can find
To make with a roast, slice into thin strips. Marinade for at least 4 hours. Remove strips from marinade and place on dehydrator. Discard remaining marinade.
For spicier jerky, add an additional ½ teaspoon black pepper and 2 teaspoons red pepper flakes
Drying time will vary depending on your dehydrator, the thickness of your strips and the number of trays on your dehydrator.Yield may vary depending on thickness of your strips.