Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: DoubleJ on September 28, 2011, 06:06:48 PM
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I have about 5lbs of burger meat left to grind. I grind mine with 10% beef suet so it more closely matches cow burger. Kids like it better that way and anything I can do to keep them eating venison is something I'm going to keep doing. anyway, I am going to make about 5lbs of jerky using the ground venison method. with this method, do I add fat or just use straight ground venison? And, is it marinated the same way?
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Are you asking, more fat, on top of the 10% suet?
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I've ales heard no fat, I heard fat spoils and can ruin it :dunno:
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I do NO FAT
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Use pork fat if you use any fat. Beef fat gets that rank taste and smell.
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For jerky - NO FAT!!!!!
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I agree with the others, don't fat the jerky.
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If your dehydrating ground burger, then absolutely no fat...10% is WAY too much :bdid:. Zero fat works and tastes best. It comes to the surface and makes an oily mess and ruins the taste.
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The only reason to add fat in the first place is so you can grille the best burger you've ever had. I like to use 10 to 15 percent beef fat and for spices I use Spice Island garlic salt and cracked pepper.
If you pan fry the burger, you don't need fat. If you use the burger for something like spaghetti, you don't need fat for that either.
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I 10%'d my burger meat. Left 5lbs un-fatted for jerkey. Now, how do you marinate ground meat? Same as sliced? And drying should be the same too, correct?
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If you are doing ground burger, the only way is in a dehydrator, and get one of those jerky kits for that. They have all the spices and curing agents that you need. I use the one by "Nesco" and it works great. It includes a gun to squeeze out the meat to make strips. Don't marinate ground meat it won't work. Walmart sells the kits and I think they go for 20 or 30 bucks.
