collapse

Advertisement


Author Topic: Ground deer jerky  (Read 7085 times)

Offline grizzlygibbs

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Sep 2008
  • Posts: 339
  • Location: Wenatchee
Ground deer jerky
« on: June 16, 2009, 01:55:13 PM »
So I have a plethera of ground deer meat.  We dont use much of the grind and I am not about to let it go to waste so I just ordered some Babe Winklemans Sweet and Spicey BBQ and some Wildberry Chipotle jerky seasonings and i am gonna attempt to make some since I am a stay at home dad now!  Any body have much experience with ground jerky or the pre-made seasoning?

Offline bow4elk

  • Pacific Northwest Bowhunting
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 3412
  • Location: Olympia, WA
  • Contact me at: tom@pnwbowhunting.com
    • https://www.facebook.com/pacific.northwest.bowhunting/
    • Pacific Northwest Bowhunting
Re: Ground deer jerky
« Reply #1 on: June 16, 2009, 02:01:04 PM »
Yes, it's good!  Assuming you're using a jerky shooter of some kind?  I use one from cabela's, the middle of the road model and the drying racks.  I've done burger jerky in the oven but you can do it in dehydrator or smoker just the same.  The pre-mix seasonings usually have a meat preservative in them, so after you mix it per the instructions, you let it sit for 8-12 hours in the fridge to cure before drying.
Official Measurer: Pope and Young Club, NW Big Game Inc., National Muzzle Loading Rifle Association, Oregon Shed Hunters
First Hunt Foundation mentor
Washington State R3 Coordinator

Pacific Northwest Bowhunting http://www.pnwbowhunting.com

Offline 7mag.

  • Blacktail Hunter
  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Oct 2008
  • Posts: 2968
  • Location: Buckley
  • YAR member
Re: Ground deer jerky
« Reply #2 on: June 16, 2009, 02:02:09 PM »
I usually make my own brine, I like it better than the pre-made stuff, but that's just me. I've never made jerky from grind before. You may need to get one of those jerky shooters, it might work good. Keep us posted.
Semper Fi. USMC

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+10)
  • Old Salt
  • *****
  • Join Date: Nov 2007
  • Posts: 6057
  • Location: Maple Valley
  • Groups: NRA
Re: Ground deer jerky
« Reply #3 on: June 16, 2009, 02:02:59 PM »
Yes, I make it all the time.  Just follow the directions for spice amounts.  What I do to form them is take a piece of wax paper and line a big sheet pan.  Then press the meat into the pan forming a sheet.  Make sure it is not too thin either.  I leave mine about 1/4" thick or a little thicker.  Then pop that into the freezer until it's nice and stiff.  Transfer to a big cutting board and cut into jerky sized pieces and dehydrate (or smoke).  It works better if you grind it fairly coarse also.  A 1/4 or 5/16 plate is ideal.

You can also buy a jerky gun, but the one my brother bought was very hard to operate especially if the mixture is stiff.
Look man, some times you just gotta roll the dice

Offline 7mag.

  • Blacktail Hunter
  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Oct 2008
  • Posts: 2968
  • Location: Buckley
  • YAR member
Re: Ground deer jerky
« Reply #4 on: June 16, 2009, 02:03:39 PM »
Bow4elk, beat me to it! Sounds tasty.
Semper Fi. USMC

Offline grizzlygibbs

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Sep 2008
  • Posts: 339
  • Location: Wenatchee
Re: Ground deer jerky
« Reply #5 on: June 16, 2009, 06:13:04 PM »
Thanks guys for the replies, I am gonna price out dehydrators and jerky guns.  My wife has always wanted one to make our own dehydrated fruit and all that.  But if she doesnt budge I will probably just do it in the oven and use the sheet method!

Offline billythekidrock

  • Varmint
  • Trade Count: (+1)
  • Explorer
  • ******
  • Join Date: Mar 2007
  • Posts: 13440
Re: Ground deer jerky
« Reply #6 on: June 16, 2009, 06:23:22 PM »
I have done it a few times and am happy with the results.



Here is a link to a thread on how it went.

http://hunting-washington.com/smf/index.php/topic,1016.0.html




Offline BLKBEARKLR

  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Jan 2009
  • Posts: 4092
  • Location: Roy, Washington
  • Taxidermist
Re: Ground deer jerky
« Reply #7 on: June 16, 2009, 06:25:51 PM »
It is actually quite good I have done about 20 batches of it, one other thing that I did was on some of it after cooling but not completely cooled I put some in a ziploc bag and let the moisture kind of soften it up some
22 years 3 months and 4 days, happily retired from the U.S Army.


Offline Gutpile

  • Gaseous horribulous stinkusis
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: May 2008
  • Posts: 4478
  • Location: Spokane Valley
    • https://www.facebook.com/mark.farrell.142?ref=tn_tnmn
Re: Ground deer jerky
« Reply #8 on: July 13, 2009, 06:57:17 PM »
I've done it with ground beef and it was pretty good. Easy too.

Y.A.R. Gold Member

Offline Buckmark

  • Washington For Wildlife
  • Trade Count: (+16)
  • Old Salt
  • ******
  • Join Date: Oct 2008
  • Posts: 5445
  • Location: GPS is searching
Re: Ground deer jerky
« Reply #9 on: July 13, 2009, 06:59:55 PM »
Skip the jerky gun and dehydrator, buy some of the drying racks though, i am realy cheap so what i do is buy the mix you want (eastmans or whatever) it has the cure agent in it, mix according to the directions, let sit overnight in the refer, then roll out on wax paper (1 sheet on the bottom, 1 sheet on the top) pat/push into a shape with your hands, then use a roller or wine bottle (again im cheap) to about 1/4 to 3/8 inch thick, pull off the top sheet of wax an cut with a pizza cutter to the width you want, lay on drying racks and put into the oven (set racks on cookie sheets or foil) cook at lowest setting per directions and in a few hours instant jerky, play with spices and make your own flavor, make some plain and put it into seal a meal bags with franks redhot and seal, freeze an enjoy later, we seal and freeze alot of it and it lasts along time...
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Online Jason

  • Political & Covid-19 Topics
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Jun 2008
  • Posts: 3561
  • Location: Kalama
Re: Ground deer jerky
« Reply #10 on: July 13, 2009, 07:04:23 PM »
A couple of weekends ago I decided to do some ground Elk Jerky since I have about 70lbs of elk burger leftover from last year, so I went to Whole Sale Sports and bought a jerky shooter, WOW I'm hooked on that stuff now  :drool:, tasted great and was a lot easier to make than regular jerky, I used about 4lbs of burger, put in the dehydrator for about 6-7hrs.

 


* Advertisement

SimplePortal 2.3.7 © 2008-2025, SimplePortal