Ground deer jerky

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LEM Backwoods jerky seasoning. Hickory is probably my favorite. Dust it with some crushed cayenne before you put it in the dehydrator if you want some heat.
 
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Old Potters Smoker Wood Chunks 13-16 lbs for Grilling, Smoking, and Wood Fire Cooking ~ 2 x 3 Inches, (Hickory, 790 Cu in.)
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Firewood Central Kiln-Dried PA Hickory – 6” Splits (Approx. 42 lb) – Bold Smoking Wood for Pizza Ovens, BBQ & Fire Pits – Easy Light, Low Smoke, USA Sourced
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Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
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Old Potters Kiln Dried Firewood - Cherry, 1100 Cu. in, 16-18 Logs ~ 8" x 2.5" Logs. Solo Stove and Cooking Wood for Grilling, Smoking, and Firepits, Cherry.
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Heritage Smoke Wood Hickory Pizza Oven Wood with Fire Starter - Kiln Dried Firewood 6" Hardwood Logs for Brick Fire Pizza Ovens & Grills, 6 lb, Low Smoke, High Heat, Competition-Grade Clean Burn
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Smoak Firewood Cooking Wood Mini Splits - USDA Certified Kiln Dried Pizza Oven Wood, Grilling Wood, Smoking Wood, BBQing Wood (8inch Pieces, 25-30lbs 1728 Cubic in - Hickory)
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gun nut said:
What's your best ground jerky recipes fixing to make some up wanting to try something different
Click to expand...
Bruce's Jerky

4# ground venison

1/2 teaspoon curing salt (optional)

1/4 cup beer

1/4 cup Texas Pete wing hot sauce

1 tbs super hot sauce that you like

2 tbs Tony's Cajun Spice

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.
 
Where do you get a quarter cup of beer? It's like add a cup of leftover wine, what the heck is "leftover wine?"
A quarter cup isn't even a Miller pony, but my math may be off on that!!
 
You may not like the ground, no matter what seasoning. I'm not a fan of it...but I use the same seasoning for either. It's the Nesco stuff. Either in the original flavor or Cracked Pepper and Garlic. I get mine at Food City. I made a batch of the ground and a batch with it sliced from roasts. Same seasoning. Both smelled amazing while on the dehydrator. I took it to work and let everyone sample it. It was unanimous...everybody liked the sliced stuff better. I think it's a texture thing with me...the ground stuff tastes alright but the sliced version is on another level.
 
Crow Terminator said:
You may not like the ground, no matter what seasoning. I'm not a fan of it...but I use the same seasoning for either. It's the Nesco stuff. Either in the original flavor or Cracked Pepper and Garlic. I get mine at Food City. I made a batch of the ground and a batch with it sliced from roasts. Same seasoning. Both smelled amazing while on the dehydrator. I took it to work and let everyone sample it. It was unanimous...everybody liked the sliced stuff better. I think it's a texture thing with me...the ground stuff tastes alright but the sliced version is on another level.
Click to expand...
The few times I ever made jerky from ground, it looked like cat turds straight from the litter box. Never have managed to get it to not come apart and look like that. It smelled ok, but I always make it with steaks or roasts now to avoid that.
 

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