How long do you cook ground venison in dehydrator?

I cannot give you an exact cooking time for dehydrating ground venison. Here's why:

* Dehydrators vary: Different dehydrators have different heating elements and air circulation, which impacts drying times.

* Ground venison amount: The amount of meat you're dehydrating affects how long it takes to dry.

* Moisture content: The fat content in ground venison can influence drying time.

* Desired doneness: Are you aiming for jerky, or a completely dry powder?

Instead of a specific time, here's a general guide:

1. Prepare the venison: Season it as you like.

2. Spread it out: Make sure the ground venison is spread in a single layer on your dehydrator trays. Don't overcrowd the trays.

3. Start with a low temperature: Begin dehydrating at 135-145°F (57-63°C).

4. Check frequently: After a few hours, check the venison for dryness. If it's still moist, continue dehydrating at a low temperature.

5. Know it's done when: The ground venison should be completely dry and crumbly, with no moisture remaining.

Safety Tip: Make sure your ground venison reaches an internal temperature of 160°F (71°C) during dehydration to ensure food safety.

For best results, it's recommended to use a meat thermometer to check the internal temperature of the venison.

Additionally, you can find specific recipes and instructions for dehydrating ground venison online or in cookbooks.