Summit Treestands
Venison jerky with ground meat
Equipment
Contributors to this thread:
chip 04-Jul-08
bowriter 04-Jul-08
BGHUNTER00 04-Jul-08
buglemaster 04-Jul-08
bowriter 04-Jul-08
thesquid 04-Jul-08
Jay (InOz). 05-Jul-08
bowriter 05-Jul-08
mr pbr 05-Jul-08
treestand 05-Jul-08
Coonhound 05-Jul-08
Trebarker 05-Jul-08
Buckhunter 05-Jul-08
BowSniper 05-Jul-08
NorthernWY 05-Jul-08
Jay (InOz). 05-Jul-08
Trebarker 05-Jul-08
Carpshooter 06-Jul-08
bowriter 06-Jul-08
treestand 06-Jul-08
Trebarker 06-Jul-08
DeerNut 07-Aug-19
Deertick 07-Aug-19
fubar racin 07-Aug-19
Inshart 07-Aug-19
From: chip
04-Jul-08
For those of you that make venison jerky with ground meat just how do you keep it solid? It is ground meat and breaks up while making a hamburger so just how does it work when you make it into jerky?

From: bowriter
04-Jul-08
Ground is all I use. I grind my own and grind it coarse with no fat added. Just make sure it is well trimmed before you grind it.

I mix the ground meat with whatever jerky recipe I am going to use. I usually use a dry mix that requires mixing with a little water. Mix into the meat well and allow to standin a plastic bowl in the refrigerator for a couple hours. I assume the jerky mix keeps it together. Never thought about it.

I then use a Jerky Shooter and just roll meat into rolls and shoot out onto aluminum foil over an oven rack. Place in oven for about an hour at 150 degrees with oven door slightly cracked. I then place the strips on a rack in my smoker for about an hour.

Let it cool completely at room temp and the either vac. pack (I prefer that) or place in ziploc bags and refrigerate.

From: BGHUNTER00
04-Jul-08
Mix the ground meat in a large bowl with the jerky mixture and cure, leave sit overnight to cure, shoot it right on the dehydrater shelves in 8 inch strips and let "cook" for about 8 hours.

From: buglemaster
04-Jul-08
High Mountain makes some great mixes & they do recomend 1/2 cup of cold water per pound of meat. Directiones are included in each packet. The stuff gets real sticky & you will have no problem at all with it falling apart out of a jerkey squirter. As mentioned above, if your kids find it it wont last long.Neighbors seem to know when its done also...

From: bowriter
04-Jul-08
I have had some done in a dehydrator and it was quite good. Personally I really like the smokey flavor I get when I finish it on the smoker. Also the High Mountain mixes are superb. I got one from someplace in K.C. that was the best I ever used but could never find it again. I also add some of my own seasonings, usually some Cajun seasoning.

I did 20 pounds year before last and gave it as Christmas presents to some of my friends. My wife made up 10 little bags from two tanned deer hides (hair off) and that's what I put it in. Kinda unique. Still getting comments on it.

From: thesquid
04-Jul-08
bowriter, About the smoker - when do you start smoking and for how long. I have great luck with the nesco brand and do not put it in the fride over night. I mix, no water, and put in the dehydreder right away. Dehydred for about six hours and then cool over night. Always have friends and the whole block of people show up just about the time it's ready to eat. {{How Do They Know}}

From: Jay (InOz).
05-Jul-08
How do you folks store your jerky and for how long? Last big batch of venison jerky I made was in a bag in the fridge- after about three months the missus threw out what was left in case it was off (grrr:) ) I don't have a smoker but I use something equivalent to your "liquid smoke" which is pretty nice. My recipe is from a really nice venison cookbook. Some of the ingredients are a bit pricey- like the two different wines:) but the final result is great. Jay (InOz).

From: bowriter
05-Jul-08
Re smoker- I usually smoke mine for about an hour after it has been in the oven at 150 degrees with the oven door cracked for an hour. I use a mixture of hickory, measquite and apple chips and I do it dry with no drip pan.

As for storing, once mine is thoroughly cooled and down to room temp, I vac. pac it and store in freezer.

From: mr pbr
05-Jul-08

mr pbr's embedded Photo
mr pbr's embedded Photo
The best marinate I used is "shaggy dog" no need for burger it cures tenderizes perfect & no measuring the best taste hands down...

From: treestand
05-Jul-08
I made 27 pounds this past year after season. I use only ground meat and use a dehydrator. To store it I put it in freezer bags in the deep freeze. I have tried different cures, but, keep going back to the Nesco cure. My son, daughter, and son-in-law all love it. They eat it about as fast as I make it. My daughter especially always asks "when are you going to make some jerky?" and she is NOT the outdoor type!! I will probably make some more about September because it is good nurishment when setting in a tree stand.

I am going to make some summer sausage soon. Got all the stuff--ingredents, sausage stuffer, casings,etc. I plan on making it using my smoker. Anxious to see how that turns out.

From: Coonhound
05-Jul-08
I too love this stuff, it amazes me that it's almost as tough as sliced jerky. I took a few pounds to work and several of the guys thought it was sliced jerky.

Coon

From: Trebarker
05-Jul-08
Chip,

Ground venison with NO FAT, shoot it with a jerky gun after seasoning, dehydrate it and you'll swear it's sliced thin. You don't have to loosen teeth to eat it.

I fix 6lbs at a time, can't make it fast enough for the family. I like the "American Harvest" Jerky Seasoning Mix, am going to have to order it direct from the company as Walmart no longer carries it here.

From: Buckhunter
05-Jul-08
I pack my meat/spice mix into a cake pan and freeze it ............ I then slice it with an electric meat slicer ......... then it either goes in the oven at its lowest setting or the smoker .

From: BowSniper
05-Jul-08
I use ground venison through the jerkey shooter (looks like a caulk gun with round or flat fittings). The flat fitting works best if you ask me. The secret trick I use is to add a second sprinking of seasoning flavor on the outside of the strips before placing them in the oven (besides what is already in the meat mix). My preference is to cook for a long time, which means 14 hours in the little round plastic dehdryating machine, or lately have switched to the home oven for 9hrs at 200 degrees. Just some ideas to try !!

From: NorthernWY
05-Jul-08
After I've cured the meat I place it in between two pieces of slightly greased wax paper and roll it flat with a rolling pin. I dry it as one big piece about the size of a piece of paper. When it is done I cut it into perfect strips with my wifes good sewing scissors. I've used the oven and dehydrator and can't tell the difference between the two.

From: Jay (InOz).
05-Jul-08
Any of you made beef jerky? If so how does it stack up against venison? Venison is by far my favourite meat, but I don't always have it around- I can always get beef:) Jay (InOz).

From: Trebarker
05-Jul-08
"My preference is to cook for a long time, which means 14 hours in the little round plastic dehdryating machine"

I have eight racks for my dehydrator and usually go 12-14 hrs, much more than that and it dries out too much. I also take papertowels and dab off the moisture during the process.

From: Carpshooter
06-Jul-08
Making venison jerky is my main reason for hunting deer!

I prefer the back-straps,but the lean,trim the fat off ,as the fat turns the taste rank!This has got to be stressed,try not to add any fat of any kind,but you can still make it,it will show on the finish product[some lockers add beef tallow to ground deer,try to get just straight deer].

With the ground deer,I use the Nesco jerky spice,I buy it at Wally-world.Now I use the 1/2 cup of water per pound of deer,it is cold tap water[this is what will make it stay together]!I mix by the directions,in a bowl,adding the water,with my clean hands!

Now I transfer the mix ground into a cover bowl,or cover the one you mix it will work.I let it cure in the refrigerator for 24 to 48 hours,sometimes I mix it around at this stage in it's bowl,say after 12 or 24 hours.

Now I get my Nesco jerky maker out[dehydrater],it has plastic round trays,with my jerky gun[I use the flat head]that I fill with the cure deer meat,I squeeze the meat out of the gun ,on the tray.There are many ways of doing this,I keep turning the tray ,going around in a circle ,that's my style!I get about 1/2 lb. per tray,I'll use up to 12 trays per jerky maker [I do two at at time,with about 10-12 lbs. each time]

Now I run my jerky makers on 155[all the way on high]for about 9 up to 11 hours,depends on out side weather[I put the jerky makers out side ,so my neighbors know when I'm making jerky,it's not bad ,but do it inside and the smell sticks around for awhile,try to keep the wife happy!].I do move the trays around,every 2-4 hours,like the top ones down after putting the bottom two on top,lot of ways of doing this!

When I'm done dehydratering ,I put the jerky in a cover bowl in the refrigerator,real well made jerky can be kept at room temperture,it must be hard and stiff to last long,I prefer my jerky soft so it goes into the frig.It lasts for a long time,I've never frozen it,been told that will take the taste out of it,don't know!

This is my main reason to hunt deer,as nothing better that some one telling about hunting deer while eating your jerky!I make about 60-100 lbs. a year.

Lately I've been spraying the trays with cooking spray so the jerky will come off the trays easy.

From: bowriter
06-Jul-08
I have a question. For you oven guys that cook for extended periods of time at 200 or higher, how can that be? I find one hour at 150 and one hour on the smoker at maybe 200 tends to dry mine out. 9 hours at 200 and I could cure a fresh cit cypress plank.

I know nothing about dehydrators. But once the dripping stops and the pieces are firm, I call mine done. Are y'all doing something I don't know about?

From: treestand
06-Jul-08
Bowriter---I cook mine usually around 8-10 hours on an American Harvest dehydrator with 8 trays. The humidity in the air will usually dictate if I need 8 hours, 10 hours, etc. I usually have about 25%-30% pork or beef(preferably beef) fat mixed in with my ground venison. I do not know the temperature of the dehydrator since it does not have a temperature setting dial. I too use the Nesco American Harvest jerky gun to form the stips. I pat the finished pieces after dehydrating with a paper towel to remove any grease on the strip.

Trebarker---I too prefer the Nesco American Harvest cure and seasoning. I have tried others but keep coming back to it. I hope our Wal-Mart doesn't quit carrying it!!! I do like the Bass Pro Uncle Bucks Jerky seasoning and the High Mountain seasoning is OK; but, I prefer the American Harvest.

From: Trebarker
06-Jul-08
treestand,

I am going to have to have a chat with our local Walmart manager to see why other Walmarts have it and he doesn't. I have about 50lbs of venison burger waiting on me to fix more jerky. The Nesco seasoning is excellent!

Have a good week.

From: DeerNut
07-Aug-19

DeerNut's embedded Photo
DeerNut's embedded Photo

DeerNut's Link
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From: Deertick
07-Aug-19
That escalated quickly.

From: fubar racin
07-Aug-19
Not really it took 11 years to go there lol

From: Inshart
07-Aug-19
What a nut case! And what the he11 does that have to do with jerky?

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