I got 40 lbs of ground meat form my buck this year and was thinking about making some jerky. How do you make it with the ground meat? In this pic all the meat on top is ground, the meat on the bottom is tenderloins, steaks and roasts so as you can see I have alot more ground meat than anything else. Gotta do something with it!
__________________
If it's brown it's down, if it's red it's dead!
Here is what I do. add spices to ground meat then shoot it out of my jerky cannon onto racks that go in my smoker. fire up the smoker to 150 F and dry for about 8 hrs. you can also put it in your over on the lowest setting and the door proped open a little , or use a dehydrator. If you dont have a jerky cannon just put the meat between a couple of pieces of wax paper and roll with a rolling pin until about 1/4 " thick . Then cut the pieces into strips and put on the drying rack.
You must use pure venison, no added fat. If you added fat to your burger you won't get good jerky out of it.
here are some spice mixes you could try, I like the Hawaiian the best
Jerky
Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.
Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water
New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water
New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.
Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed
Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.
Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.
I added ground pork to my meat, not pork fat so will mine work? I'm starting to get the idea that your the site shef!!! Looks like you know what your doing!
__________________
If it's brown it's down, if it's red it's dead!
Ground pork is usually about 25% fat , I wouldn't try to make jerky out of it. The fat doesn't dry and your jerky will be greasy, and will spoil easily. The reason jerky keeps is that its too dry for bacteria to grow, if you have fat in it bacteria can grow in the fat as it doesn't dry enough.
You would be better off making snack stix or sausage out of it.
What about adding it to spaghetti, lasagna, burritos, chili, etc.? I know it is pork fat and not beef so it will taste a little different in a burrito or in chili.
Add sausage spices by hand, patty it, and cook for breakfast.
What about adding it to spaghetti, lasagna, burritos, chili, etc.? I know it is pork fat and not beef so it will taste a little different in a burrito or in chili.
Add sausage spices by hand, patty it, and cook for breakfast.
I already do all that with it and some of it already has spices added for breakfast sausage. I just wondered if I could use ground meat for jerky cause I didn't want to use my steaks or roasts for that.
__________________
If it's brown it's down, if it's red it's dead!
jerky from ground meat???
