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#3026118 - 11/10/12 08:38 AM Ground deer for jerky
southernhunter
8 Point


Registered: 09/08/10
Posts: 1869
Loc: alabama

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I have used up all my sliced jerky but I have a ton of ground left, I would like to used it to make some jerky but my question is since its had beef fat added to it will it still make good jerky ?
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#3026502 - 11/10/12 02:33 PM Re: Ground deer for jerky [Re: southernhunter]
mike243
16 Point


Registered: 09/06/06
Posts: 11778
Loc: east tn

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IMO no.lean meat is needed for jerky.Fat can & will hold moisture & mold ect no matter how much cure is in it
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#3026973 - 11/10/12 08:34 PM Re: Ground deer for jerky [Re: mike243]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

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You can use it, but it will take @ twice as long if using a dehydrator. Once dried, package and place in freezer, remove only what you intend to use in a reasonable time. I make jerky from ground beef all the time, it takes much longer to do, is not as "tough"/"chewy" as pure venison, but good all the same.

FDXX75
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#3027074 - 11/10/12 09:35 PM Re: Ground deer for jerky [Re: FULLDRAWXX75]
southernhunter
8 Point


Registered: 09/08/10
Posts: 1869
Loc: alabama

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thanks
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#3028865 - 11/12/12 07:09 AM Re: Ground deer for jerky [Re: southernhunter]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12539
Loc: FRANKLIN COUNTY

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i use it all the time.i really like it
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#3029345 - 11/12/12 11:51 AM Re: Ground deer for jerky [Re: ROUGH COUNTRY HUNTER]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2663
Loc: Bartlett, TN

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I made some last year like this that had pork fat in it.

As others have said, it will take a lot longer to dry out (I think I did mine for about 30 hours in the dehydrator before I was satisfied).

Pros: Tastes good

Cons: the added fat makes the jerky look...weird. Some might say "gross". Everyone that tried it liked it, but in the future I will get lean burger made when destined for a jerky shooter gun.

Also, the sticks were "weeping" with fat afterwards. I felt like I was cooking bacon with all the beads of fat that came off of it. Keep some paper towels handy and wipe them down a lot to cut down on the fat sticking to the outside.
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#3042102 - 11/20/12 12:32 PM Re: Ground deer for jerky [Re: ROUGH COUNTRY HUNTER]
PalsPal
8 Point


Registered: 10/01/12
Posts: 1328
Loc: TN

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 Originally Posted By: ROUGH COUNTRY HUNTER
i use it all the time.i really like it


That's all I have ever used.

In fact, I have some in the dehydrator right now. 3.5 to 4hrs and it's done.

When finished, I will lay it out on a paper towel, place another paper towel over the top and pat out any fat.

My family loves it.

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#3042440 - 11/20/12 04:55 PM Re: Ground deer for jerky [Re: Crosshairy]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

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 Originally Posted By: Crosshairy
I made some last year like this that had pork fat in it.

As others have said, it will take a lot longer to dry out (I think I did mine for about 30 hours in the dehydrator before I was satisfied).

Pros: Tastes good

Cons: the added fat makes the jerky look...weird. Some might say "gross". Everyone that tried it liked it, but in the future I will get lean burger made when destined for a jerky shooter gun.

Also, the sticks were "weeping" with fat afterwards. I felt like I was cooking bacon with all the beads of fat that came off of it. Keep some paper towels handy and wipe them down a lot to cut down on the fat sticking to the outside.
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#3047813 - 11/25/12 08:15 AM Re: Ground deer for jerky [Re: FULLDRAWXX75]
petestock
Spike


Registered: 10/24/12
Posts: 39
Loc: Davidson County, TN

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I make both, my friends and family like the ground jerky the best.
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#3053508 - 11/28/12 02:46 PM Re: Ground deer for jerky [Re: petestock]
striperhunter90
4 Point


Registered: 08/30/12
Posts: 300
Loc: mcminnville tn

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The ground is awesome. bbut i have found that a dry rub seasoning is the best. try nesco hot and spicy sold at wal mart for 5 bucks. its great
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#3061470 - 12/03/12 03:47 PM Re: Ground deer for jerky [Re: striperhunter90]
TCounty Hunter
4 Point


Registered: 10/23/06
Posts: 384
Loc: Tipton County

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Ive used it a bunch. I always wipe the pieces off (fat) many times during dehydrating. It WILL mold, even in the fridge in short order. I just dont make any more than I can eat in a few days, unless you freeze it. I wish I could figure a way out to make it less salty tho
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#3062209 - 12/03/12 09:40 PM Re: Ground deer for jerky [Re: TCounty Hunter]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

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 Originally Posted By: TCounty Hunter
Ive used it a bunch. I always wipe the pieces off (fat) many times during dehydrating. It WILL mold, even in the fridge in short order. I just dont make any more than I can eat in a few days, unless you freeze it. I wish I could figure a way out to make it less salty tho


Are you using salt or the processing cure???

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#3062621 - 12/04/12 08:59 AM Re: Ground deer for jerky [Re: FULLDRAWXX75]
TCounty Hunter
4 Point


Registered: 10/23/06
Posts: 384
Loc: Tipton County

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I have always used the curing salt mixed in the ground meat along with the seasonings. Its good, but always saltier than I would like.
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#3063255 - 12/04/12 03:01 PM Re: Ground deer for jerky [Re: TCounty Hunter]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6237
Loc: Adirondack Mtns, NY

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 Originally Posted By: TCounty Hunter
I have always used the curing salt mixed in the ground meat along with the seasonings. Its good, but always saltier than I would like.


Is the stuff you are using pink?

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#3066467 - 12/06/12 03:53 PM Re: Ground deer for jerky [Re: FULLDRAWXX75]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2663
Loc: Bartlett, TN

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The molding problem is foreign to me for the time period you are talking about. Perhaps you aren't using enough cure, or it's not getting mixed in enough (or it's not fully dehydrating)??

In general, the refrigerator isn't a bad thing for the jerky just as an added precaution, but I left plenty of CURED jerky out on the counter in a ziplock bag for a solid week with no ill effects.
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