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Off Topic TN Forums
Cooking Forum
Ground deer for jerky
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<blockquote data-quote="Crosshairy" data-source="post: 3029345" data-attributes="member: 3202"><p>I made some last year like this that had pork fat in it.</p><p></p><p>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).</p><p></p><p>Pros: Tastes good</p><p></p><p>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. </p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Crosshairy, post: 3029345, member: 3202"] 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. [/QUOTE]
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Ground deer for jerky
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