40 pounds of ground venison and two boxes of Christmas tree cakes
life is good!
life is good!
2 bucks
- Thread starter timberjack86
- Start date
Time for summer sausage 
And a paaaaarrrtttrrrriiiidddgge in a peaaarrr treeeeeee!
Congrats
Congrats
Savage
Well-Known Member
What type of grinder are you using?
LEM. It's a big bite grinder. I think 1 hp
Awesome
Indeed.40 pounds of ground venison and two boxes of Christmas tree cakes
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Jerkey time. Let me know if you want a great recipe. Unless everybody is lying to make me feel good40 pounds of ground venison and two boxes of Christmas tree cakes
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Would love a great ground jerky recipe ! Care to share?Jerkey time. Let me know if you want a great recipe. Unless everybody is lying to make me feel good
Bruce's Jerky
2# ground venison
1/2 teaspoon curing salt
1/4 cup beer
1/4 cup Texas Pete wing hot sauce
1 tbs super hot sauce that you like
1 tbs salt
1/2 cup Kroger spicy bbq sauce
Dehydrate.
Put jerky in a plastic bag with Tony's Cajun Spice and shake to coat the jerky. Remove and bag the jerky for storage.
Even with all that heat my granddaughter said it's great.
It is HIGHLY RECOMMENDED to heat the meat to 160 F. This assures that any bacteria present will be destroyed by wet heat.
After heating to 160 F, poultry to 165 F. Venison & beef Temperature of 145-155 F during the drying process. Temperatures below 145 are NOT recommended.
Enjoy
jejeffrries71
Well-Known Member
- Joined
- Nov 22, 2015
- Messages
- 567
You didn't ask me but I have the #12, 3/4hp and have had it for years - maybe fifteen or so. It is a little small if you are going to do this all day, but for a couple of deer a year and maybe 25 lbs pork sausage once a year it is fine. Looking to get the juicer/sauce attachment.
I love it. I've had this one since my daughter was born in 2017 and it's seen a few hundred deer. I can't recommend it enough!
Will try this! I appreciate itBruce's Jerky
2# ground venison
1/2 teaspoon curing salt
1/4 cup beer
1/4 cup Texas Pete wing hot sauce
1 tbs super hot sauce that you like
1 tbs salt
1/2 cup Kroger spicy bbq sauce
Dehydrate.
Put jerky in a plastic bag with Tony's Cajun Spice and shake to coat the jerky. Remove and bag the jerky for storage.
Even with all that heat my granddaughter said it's great.
It is HIGHLY RECOMMENDED to heat the meat to 160 F. This assures that any bacteria present will be destroyed by wet heat.
After heating to 160 F, poultry to 165 F. Venison & beef Temperature of 145-155 F during the drying process. Temperatures below 145 are NOT recommended.
Enjoy
Let me know how it turns out. What is weird to me is with all the heat I put into the recipe it isn't at all hot. Tastes great though. That's where the shake on the Tony's brings the heat. If you can't take a little heat just don't shake the Tony's on it.Will try this! I appreciate it
I'm super glad I started making jerky out of the ground using the extruder. Much easier than trying to slice strips and helps use up all the ground.
Unless everybody is lying to make me feel good
Jerky is same as beer. The best stuff is the free stuff.
Great job
My brother just made 30#. My wife makes me do it in the garage. She says it stinks up the whole house. I think it makes the house smell better.
I'll probably try the smoker vs dehydrator, or maybe try two different batches with different recipes.
My wife and kids love the smell of jerky going. I just use hi mountain cures.
