Cutting ground deer for jerky
03-13-2013, 07:20 AM
#3
Fork Horn
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
Venison jerky should be straight venison ground through a 3/16 plate. The trick to a great ground and formed jerky is the seasonings should have the proper ratio of salt and binder to make the formed jerky tough like a whole muscle jerky. Mixing with a very small amount of water to help the binder become tacky is also important. We teach in our classes that mixing a batch of FriscoSpices jerky mix with 25# of venison requires a minimum of 8 minutes with vigerous mashing and smashing, this will make the meat tough and more like whole muscle jerky. Then simply use your jerky cannon to form strips for smoking or dehydrating. Another trick if you dehydrate your jerky and want the smokey flavor is to add 1/4 cup of powdered smoke to the seasoning before mixing. We use powdered smoke rather than liquid smoke, as some may know liquid smoke can be bitter. If you have a more questions please feel free to call me 800 762 6689 ask for mike
Last edited by friscospices.com; 03-13-2013 at 07:31 AM.
03-20-2013, 09:27 AM
#5
Nontypical Buck
Join Date: Feb 2008
Location: West Central Illinois
Posts: 1,099
Whoa. At first I was wondering why someone would cut (with a knife) ground up meat. After reading the post, I understand the question.
In my experience, only 100% venison should be used to make ground and "caulked" jerky. Beef and pork have too much fat which will affect the binding of the meat in the strips or sticks.
In my experience, only 100% venison should be used to make ground and "caulked" jerky. Beef and pork have too much fat which will affect the binding of the meat in the strips or sticks.
05-31-2013, 05:42 AM
#6
Spike
Join Date: May 2013
Location: Central Texas, USA
Posts: 1
Ditto the 3/16" size grinding plate for preparing jerky. I like to add about 1.5 oz of water per lb (of meat) to the seasoning mix. After thoroughly mixing, I let it marinate for a few hours (overnight even better). The water helps the seasonings intergrate and also helps the jerky shooter along. Any excess water will evaporate out during the drying process. I also agree, that you do not need to add a fatty meat to your venison when making jerky. 100% venison jerky is pretty darn good.
05-31-2013, 06:17 AM
#7
Typical Buck
Join Date: Jul 2011
Location: North Central Illinois
Posts: 848
"Whoa. At first I was wondering why someone would cut (with a knife) ground up meat. After reading the post, I understand the question."
LOL, me too.
The point of adding trim to sausage is to up the fat content and keep the sausage from drying out. The object of making jerky is to dry it out. So, no trim added -- 100% venison.
LOL, me too.
The point of adding trim to sausage is to up the fat content and keep the sausage from drying out. The object of making jerky is to dry it out. So, no trim added -- 100% venison.
