Ground Venison Jerky
Contributors to this thread:General Topic
From: Mint
20-Apr-20
On the jerky threads posted people have mentioned that you need to add more seasonings when you make ground venison jerky. I made a 5 pound batch with Backwoods regular flavor and fried up a small piece before smoking and it was very bland without any flavor. I added some seasonings and it came out a little strong even though when I fried up a small piece it tasted fine. I assume during the drying process it enhances the seasonings. I have a lot of Backwoods seasonings and wonder if anybody had the same problem and came up with a solution with how to adjust Backwoods seasonings.
From: 4nolz@work
20-Apr-20
Did you add liquid smoke and use the oven method?
From: Mint
20-Apr-20
I used the oven method and I did 1/2 the batch in a smoker.
From: Yellowjacket
20-Apr-20
I would imagine drying concentrates the seasoning. I've used the fry a sample to test sausage but don't think that method would yield an accurate taste sample for jerky.
From: LKH
20-Apr-20
Yup, drying accentuates spice and/or salt taste.
From: Inshart
20-Apr-20
Just follow the directions as stated and it'll be fine.
