Today's jerky making.

[Mtn.Ghost]

Made these ground venison and elk blend sticks today with the jerky blaster gun.
They turned out great I went with hickory smoke then oven dried it.

[h20hunter]

Oh yeah. ...you gonna bring some of that to the hunt wa bbq?

[brianb231]

Hey Ghost,

Those look yummy. I have always made jerky from whole muscle meat and then pepperoni from the ground. Never had it the way you made it there. I am assuming its fantastic. Any recipe for that that you would like to share? I would like to try a batch like that?

Thanks

Brianb231

[billythekidrock]

Looks great.

I really like jerky made from ground meat. I have never used a round nozzle. I have used the flat nozzle several times with great results.



Here is an old thread on ground meat jerky.
http://hunting-washington.com/smf/index.php/topic,1016.msg9503.html#msg9503

[Mtn.Ghost]

Hey Ghost,

Those look yummy. I have always made jerky from whole muscle meat and then pepperoni from the ground. Never had it the way you made it there. I am assuming its fantastic. Any recipe for that that you would like to share? I would like to try a batch like that?

Thanks

Brianb231

Brian here is one to share.

If I add real wood some I omit the liquid smoke.
Real wood smoke for 1.5 to 2 hours then transfer to regular oven set to 180dgr. for 3-4 hours. When it is done the sticks should bend until the crack a little but not break.
You can also go by internal temp of 165dgr. for a minimum of 15 seconds to determine it's done, any longer after that is reached is just to achieve personal dryness preference.
I use Instacure #1 in my ground meats as a safety measure against anything nasty like botulism.

Mix the meat, seasoning and instacure very well then throw it back in the fridge for 6-24 hrs. You can shoot it and dry it right away but time for flavors to marry is best.

I recommend the Jerky Blaster from cabela's it works great and gives you 3 different extrusion choices. I got 78 11" sticks from 5lbs of ground meat. Cabela's hickory jerky kit is also good and comes with all the seasoning and cure you need for 15lbs.
I don't like their teriyaki stuff.



 5-6 lbs coarsely ground lean venison

3 tablespoons kosher salt

2 tablespoons fine ground black pepper

1 1/2 tablespoons Worcestershire

1/4 cup brown sugar (if you want just a hint of sweet)
 
1 tablespoon liquid smoke (omit if you wood smoke it)

1/2 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon cure (Instacure #1) or (mortons tender quick)
                 
 

[Mtn.Ghost]

BTKR, you got go'in on Today was the first time I shot the round sticks and I must say they worked great. I normally shoot the flat ones.

Here is a pick of my jerky gun for those that would like to see a good quality setup whith option. Words of experience "Don't settle on a cheap cheesy jerky shooter" you will not like the process if you do it much. This is definitely a get what you pay for kinda tool.

It shoots singles or doubles, round or flat and you can shoot into casings with the round tube if you want. Cabela's around $45-$50.



   

[billythekidrock]

BTKR, you got go'in on Today was the first time I shot the round sticks and I must say they worked great. I normally shoot the flat ones.

Here is a pick of my jerky gun for those that would like to see a good quality setup whith option. Words of experience "Don't settle on a cheap cheesy jerky shooter" you will not like the process if you do it much. This is definitely a get what you pay for kinda tool.

It shoots singles or doubles, round or flat and you can shoot into casings with the round tube if you want. Cabela's around $45-$50.



   

 

[Alchase]

Dang, those pics are making me hungry.

[Boss .300 winmag]

Tagging, thanks for posting. Always wondered if that was a good way to make jerky. 

[dogtuk]

Nice work looks great gonna have to break out the jerky cannon myself soon :-)

[Westside88]

Thanks for sharing the tips. I'm going to have to try this technique. I've made jerky with both venison and beef, but never the ground type. It looks really good and its sounds like you can really dial in your preferences by finishing it in the oven

[brianb231]

Hey Ghost,

Those look yummy. I have always made jerky from whole muscle meat and then pepperoni from the ground. Never had it the way you made it there. I am assuming its fantastic. Any recipe for that that you would like to share? I would like to try a batch like that?

Thanks

Brianb231

Brian here is one to share.

If I add real wood some I omit the liquid smoke.
Real wood smoke for 1.5 to 2 hours then transfer to regular oven set to 180dgr. for 3-4 hours. When it is done the sticks should bend until the crack a little but not break.
You can also go by internal temp of 165dgr. for a minimum of 15 seconds to determine it's done, any longer after that is reached is just to achieve personal dryness preference.
I use Instacure #1 in my ground meats as a safety measure against anything nasty like botulism.

Mix the meat, seasoning and instacure very well then throw it back in the fridge for 6-24 hrs. You can shoot it and dry it right away but time for flavors to marry is best.

I recommend the Jerky Blaster from cabela's it works great and gives you 3 different extrusion choices. I got 78 11" sticks from 5lbs of ground meat. Cabela's hickory jerky kit is also good and comes with all the seasoning and cure you need for 15lbs.
I don't like their teriyaki stuff.



 5-6 lbs coarsely ground lean venison

3 tablespoons kosher salt

2 tablespoons fine ground black pepper

1 1/2 tablespoons Worcestershire

1/4 cup brown sugar (if you want just a hint of sweet)
 
1 tablespoon liquid smoke (omit if you wood smoke it)

1/2 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon cure (Instacure #1) or (mortons tender quick)
               

Thanks Ghost . I am gonna give it a try!

[Blacklab]

  

[92xj]

Looks great mtn. Ghost!!