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Off Topic TN Forums
Cooking Forum
Ground Jerky
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<blockquote data-quote="FULLDRAWXX75" data-source="post: 1671897" data-attributes="member: 3950"><p>Big D,</p><p></p><p>I used to slice and soak my jerky, then started using ground meat.</p><p></p><p>I use dry ingredients with about 3T of liquid per lb, just enough to mix the ingredients in before mixing with the ground meat. Remember the more liquid in the longer it takes to dry, the purpose in jerking meat is to remove the moisture and stop spoilage, that is why the salt is added as well. </p><p></p><p>I like the dry ingredients better, more direct flavoring into the meat, all the way through. </p><p></p><p>Using ground venison and a jerky shooter gun is quick and uniform as well, which in turn makes the timing easier as well. </p><p></p><p>Less mess also. </p><p></p><p>FDXX75</p></blockquote><p></p>
[QUOTE="FULLDRAWXX75, post: 1671897, member: 3950"] Big D, I used to slice and soak my jerky, then started using ground meat. I use dry ingredients with about 3T of liquid per lb, just enough to mix the ingredients in before mixing with the ground meat. Remember the more liquid in the longer it takes to dry, the purpose in jerking meat is to remove the moisture and stop spoilage, that is why the salt is added as well. I like the dry ingredients better, more direct flavoring into the meat, all the way through. Using ground venison and a jerky shooter gun is quick and uniform as well, which in turn makes the timing easier as well. Less mess also. FDXX75 [/QUOTE]
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