Ground Jerky Help

[FinnDawg]

I'm looking at making my first batch of ground venison jerky and I'm wondering if I should add fat to the ground or not? I'm using a dehydrator for the jerky. Any tips would be appreciated!

Thanks

[pikeman06]

I'm thinking sheez gonna be a bit dry without at least a little lean pork burger or hamburger in the mix. Are you using a gun or just roll out thin slabs and cut after? I'm doing my first attempt at ground BEEF jerky and I'm keeping it in a thin slab until it's done to keep some moisture in it. I've made excellent ground jerky thru the gun but if I remember right it was 3 wild pounds ground to one beef OR pork lean ground mixed in right off the bat . The family preferred the beef mix to the pork mix. I used backwoods and nesco they were both good hope it helps a bit.

[MountainTi]

Originally Posted by FinnDawg

I'm looking at making my first batch of ground venison jerky and I'm wondering if I should add fat to the ground or not? I'm using a dehydrator for the jerky. Any tips would be appreciated!

Thanks

I wouldn't use any fat at all for ground jerky. Use required water when you mix your spices. I actually use water/soysauce 50/50

[grizz 700]

When I was making ground out of old Buffalo I was using Hi Mountain seasoning. I’d cut the cure in half (jerky never lasted long) and also cut the water down to 1/3 or 1/2, full amount of water took way too long on the dehydrator and seemed to turn out quite crumbly if I remember correctly. It’s been a few years.
I’d use old bulls, super lean and no fat pooling.
Lots of trial and error.

Good luck!!

[curtz]

When make it I just use straight moose, I use the cabelas mix. I do mine in the smoker, if you over do it , it will be dry. I find if the meat still looks dull it's not done, as soon as it gets kind of shiny it's done. It's a little trial and error the first couple times, once you figure out your time and temp out you will love the results.

[FinnDawg]

Great, thanks everyone for the comments! Looking forward to figuring this out.

[Bearbreath]

No fat needed. I use the Cabelas mix with maybe half cup of water. Mix it in and sits in fridge overnight. Put through the jerky gun and into the dehydrator. Works every time!

Have also done it without water and turned out the same.

[hayseed]

Originally Posted by MountainTi

I wouldn't use any fat at all for ground jerky. Use required water when you mix your spices. I actually use water/soysauce 50/50

I do the same, turns out like candy awesome.
Good eats, and doesn't last long!!!

[troutbug]

I make ALOT of ground meat jerky, it is my favourite and cheap

I ALWAYS buy EXTRA LEAN. Otherwise it makes a mess and takes longer to dehydrate

[pikeman06]

Just finished my first batch of pure beef and it turned out deadly. So freakin windy today my propane master built smoker was out of the question so I just did it in the oven. Was at 200 with the door cracked for an hour and a bit then I went down to 180 for another hour. Nice and greasy and chewy but not too chewy for ground. A little peppercorn and caraway seeds to give it that pepperoni taste. A little lean ground beef wouldn't hurt your wild game at all especially if it's been in the freezer for 6 months. Just my opinion I always mix a bit in. Some of the people I feed are pretty picky if they know it's wild.

[Habfan]

Troutbug, is that mixed with any game ? Or is it just lean burger.

[troutbug]

Originally Posted by Habfan

Troutbug, is that mixed with any game ? Or is it just lean burger.

I have no game left, wish I did

When I have no game I used Extra lean beef like in the pictures above

[FinnDawg]

Originally Posted by troutbug

I have no game left, wish I did

When I have no game I used Extra lean beef like in the pictures above

How long and at what temperature for the dehydrator? I just put a batch in about an hour ago and I have it at 160 degree. Going to check it in a half hour or so. That jerky of yours looks delicious!

[troutbug]

Originally Posted by FinnDawg

How long and at what temperature for the dehydrator? I just put a batch in about an hour ago and I have it at 160 degree. Going to check it in a half hour or so. That jerky of yours looks delicious!

Depends how you like it.

I put mine in at 160, once it can bend in half and not break its considered finished, if you like a dryer more chewy stick then leave it in longer. It also firms up alot once cooled down.

Mine normally are in for 3-6 hours depending on how much I have in and the quality of meat. My wife likes the softer sticks where I like the chewy ones

[FinnDawg]

Originally Posted by troutbug

Depends how you like it.

I put mine in at 160, once it can bend in half and not break its considered finished, if you like a dryer more chewy stick then leave it in longer. It also firms up alot once cooled down.

Mine normally are in for 3-6 hours depending on how much I have in and the quality of meat. My wife likes the softer sticks where I like the chewy ones

Fantastic, thanks!

[troutbug]

Originally Posted by FinnDawg

Fantastic, thanks!

no problem, some people couldnt even tell it was ground meat. It is super cheap to make especially when extra lean is on sale. I make huge batches then vacuum seal packs for camping, hunting, fishing, snacks etc

[FinnDawg]

Originally Posted by troutbug

no problem, some people couldnt even tell it was ground meat. It is super cheap to make especially when extra lean is on sale. I make huge batches then vacuum seal packs for camping, hunting, fishing, snacks etc

I will definitely be experimenting with some ground beef. Nice and cheap way to test out new recipes without potentially messing up your wild game. This time around I just used some Hi Mountain mix with a little extra brown sugar and some chili flakes with last years mule deer.

[troutbug]

Originally Posted by FinnDawg

I will definitely be experimenting with some ground beef. Nice and cheap way to test out new recipes without potentially messing up your wild game. This time around I just used some Hi Mountain mix with a little extra brown sugar and some chili flakes with last years mule deer.

Yeah I use wild game whenever I can but like you said, experimenting is best with beef as its not a big deal if the recipe is a disaster lol.

Look at NESCO brand mixes. The sweet hardwood is a favorite by everyone. I made Zesty BBQ yesterday and it has a good flavor.

[FinnDawg]

Originally Posted by troutbug

Yeah I use wild game whenever I can but like you said, experimenting is best with beef as its not a big deal if the recipe is a disaster lol.

Look at NESCO brand mixes. The sweet hardwood is a favorite by everyone. I made Zesty BBQ yesterday and it has a good flavor.

I’ll definitely check them out, where do you purchase it from?

Bit of an update:

Took about 4.5 hours at 160 to get where we were happy. Turned out great, and we got a lot of jerky to give out to friends. Thanks again for the help.

Going into the dehydrator:


Cooling down some of the jerky that we figured was to our liking


Looking forward to eating this and sharing with friends

[pikeman06]

Nice work bud looks like you nailed er first time. Enjoy the fruits of your labor, that's what sheez all about right there.