What about ground meat. I have a dehydrator and I take the pieces parts left over and grind them and then I use a jerky gun to make nice 1/4"x1" pieces. What is a good recipe for this kind of jerky? Can I use this recipe but cut down on how much I add to the meat? I don't want liquid jerky? What would be a good amount to add to a pound of hamburger jerky?

Waiting
Reid

You would just mix in an amount sufficient enough to be able to form the burger in a ball ... remember, the meat doesn't absorb liquid .... this would be supr potent with burger .....hmmmmmm

sounds excellent, can't wait to try it, got to get some jerky ready for the season!! thanks tony!!!

Tony,

Thank a lot for posting this.I take back half of the bad things I've said about you.

You are welcome guys .... please let me know what you think ..




PreacherTony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT[/b]
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce

Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays
(bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145’ for the first 4 hours then set oven to 130’ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.

Cool. I am bringing my smoker back from IA in a couple of weeks and Ihave tons of deer meat and lots of free time right now. I am going to be a jerky making fool.

Y'all that make up a bunch of that jerky feel free to ship the author of the recipe some

Nice one , i'm always looking for something new to try and this sounds Delicious .

Thanks for sharing it with us .

Dave

Is the mustard dry or liquid? Sounds like a great recipe. I'll try it next time I make some. Have a ton of jerky all ready for this season. But in the dead of winter, when the season is over, I'll be making more. Thanks Tony.

I will have to give this a try...thanks for sharing!!