Using Ground Venison for Jerky

[slangstrang]

I have one of those jerky guns that everyone talked so highly about. My only issue is that the ground jerky seems to have too much fat or something that causes it to leave a slimy texture in your mouth. This is 100% ground venison with no beef fat added. I just want to see if anyone else has had this problem and if they have figured out a solution. Still have 2.5lbs to do so hopefully someone will have feedback before I sling it on the dehydrator/smoker/oven. I have all three. I have been doing it on the dehydrator but don't want to do the same thing and expect a different result, as we all know that is the definition of insanity. Thanks

Dylan

 

[DaveB]

If you processed the deer yourself, and you mixed no fat with it, what are you using for seasoning or additional flavor?

Sounds to me as if you are trying to turn hamburger in to jerky, which may not come out so very well.

Are you drying your jerky completely?

 

[slangstrang]

They just didn't have any beef fat when they ground it. I am turning hamburger to jerky. That is the point of the jerky guns to "shoot" the jerky out. I am sure I am drying it completely any more and it wouldn't be edible. I am using high mountain jerky seasoning.

 

[DaveB]

Okay so you are using ground up venison as your meat. No beef or sausage fat added. You mixed in the seasoning....stuffed it in your jerky gun and shot it on to the dehydrator trays.

Shoulda worked-no funny taste. Try it with no seasoning and let the dehydrator run until the meat is positively dry. The seasonings sometimes come with a packet of 'cure' which extends shelf life. I personally never use it, try leaving it out.

 

[slangstrang]

Thanks for the advice. Going to shoot some more when I get off work!

 

[jakeway]

My wife favors the Jerky Gun versions. She has a bit of TMJ and doesn't like the jerky made from strips of meat. I prefer the strips.

But I've never noticed the slimey conditions you mentioned.

 

[KBotta]

I've been using a LEM jerky gun for years for burger jerky. Brought in over 100 lbs to work last year. Everyone raved about it.
Never had a Funny slimy texture either. I tend to burger most of my deer- as everything I make mostly comes from that- Summer sausage, Snack Stix, Brats, Meatballs etc...
I have tried on e of those cheaper guns at my cousins house and it NOT produce the same results as my LEM gun. Size and texture.
HTH...Also- make sure to dry long enough....

 

[deerslazer]

Only time I've had an issue was when I used ground with fat added

 

[sure shot]

I make this stuff all the time deer and beef and LEM products are awesome get rid of that high mtn junk and get some LEM mesquite or hickory use amount of cure pkg calls for but I have adj the seasoning amount to about 4 tbs/lb of meat dash in a little soy and Worcestersire sauce mix it all up real good !! I've been doing this for about 10 yrs now ppl go nuts over it [emoji106]


Sent from my iPhone using Tapatalk

 

[Crosshairy]

I have had problems with meat consistency when using any non-lean burger through the "jerky gun". What it SOUNDS like is that you got a good-sized hunk of deer fat in with your burger. Deer fat is quite waxy (parafinic), which means at room temperature it can have a greasy texture.

One thing that you can try that MIGHT help is to let the meat sit on the dehydrator trays like normal, but a couple of hours before calling it "done" check the meat and see if it is sweating off any melted fat. Sometimes you can get some paper towels and get enough fat off to make a difference in the consistency of what's on the outside. The reason is that when the fat melts, it tends to accumulate on the outside, making the texture less pleasant.

For the record, I've only had to do this on burger that had some fat added (I was out of lean burger), so I've never actually needed to do this for venison-only burger.

The last option is just to let it stay in there longer and see if it helps dry it out more.

Good luck!

 

[Forvols]

Couple years ago a friend gave me some breakfast sausage. Had the same issue, although flavor etc was great. We eat it all just alittle different. I asked about it he said he had the same issue also had the deer processed commercially (didn't do it himself). I am not saying that is the issue, but I know I process my own aint had the issue. Bottomline still very good just that batch had a film left on the roof of your mouth. I say once it ground move on and use as you see fit. Next time heck I don't know do it yourself, make a pile just for jerky etc...Big thing you got deer. Cook up some chili see what happens using the same batch or fry a bit taste see what you get from that.