Post by: Mtn.Ghost on June 03, 2014, 07:17:34 PM
They turned out great I went with hickory smoke then oven dried it.
Post by: h20hunter on June 03, 2014, 07:18:32 PM
Post by: brianb231 on June 03, 2014, 07:27:48 PM
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
Post by: billythekidrock on June 03, 2014, 07:48:17 PM
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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F1443JerkyFinished-web.jpg&hash=9686ff14b62aab0f35a35850eeff1fa88040f94f)
Here is an old thread on ground meat jerky.
http://hunting-washington.com/smf/index.php/topic,1016.msg9503.html#msg9503 (http://hunting-washington.com/smf/index.php/topic,1016.msg9503.html#msg9503)
Post by: Mtn.Ghost on June 03, 2014, 08:04:17 PM
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)
Post by: Mtn.Ghost on June 03, 2014, 08:18:14 PM
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.
Post by: billythekidrock on June 03, 2014, 08:27:57 PM
BTKR, you got go'in on :tup: 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.
:yeah:
Post by: Alchase on June 03, 2014, 08:36:37 PM
Post by: Boss .300 winmag on June 03, 2014, 08:40:37 PM
Post by: dogtuk on June 03, 2014, 08:58:25 PM
Post by: Westside88 on June 03, 2014, 10:40:31 PM
Post by: brianb231 on June 03, 2014, 10:56:01 PM
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!
Post by: Blacklab on June 04, 2014, 12:57:30 AM
Post by: 92xj on June 04, 2014, 05:58:10 AM