Deer Jerkey
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FL Forester
New Member
I use the High Mountain Jerry seasoning. Instead of trying to cut everything to the same thickness I started using ground meat. Just mix the seasoning in and roll out to an even thickness. Put in the dehydrator until it is done.
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rlb165
Member
I have a batch going right now. Amazon has a Nesco Jerky Gun for about $20. It comes with some packets of seasoning that taste kinda like Slim Jims.
For meat that you slice instead of grind, I like Allegro marinade. Walmart has it.
Good luck. Some days there is nothing better than jerky you've made yourself.
For meat that you slice instead of grind, I like Allegro marinade. Walmart has it.
Good luck. Some days there is nothing better than jerky you've made yourself.
Gator
Well-Known Member
I also use a jerky gun with ground venison and just try various store bought seasoning. I have found that I need twice as much seasoning as normally recommended and the recommended amount of cure. Its so much more consistent than whole meat and much easier to eat and just as tasty...
Nebraskaz71
Active Member
Not sure i've ever seen ground meat jerky, does it still look the same? much softer i assume?
Nebraskaz71
Active Member
That does look good
kdrtk
New Member
I have been making venison jerky at home for many years and tried a lot of different methods and spice mixes. I also prefer the ground venison method, dried in a dehydrator. Have tried several of the different jerkey shooter/cannon/etc. For me the hands down best one is the LEM Jerky Gun, not the cannon. I also like the LEM jerky spice mixtures, original is great. I also bought a cheap gram/oz scale to measure the spice mix as I never have the exact lbs of meat the spice bag is for. Now I get the spice mix for 25 lbs and measure out what I need. Good luck keeping it around if you have kids.
farmhunter
Well-Known Member
Jerky for me - I like a dry cure (instacure)- and a pepper/garlic spice set.
cool Hickory smoke - 2-4 hours - and then dried not all the way hard -
I like strips cut with the grain -
cool Hickory smoke - 2-4 hours - and then dried not all the way hard -
I like strips cut with the grain -
buckmaster27012
Member
what have you all found to be best to use to stop some of the sticking of the jerky to the trays that doesnt leave oily residue? i tried to some canola oil spray the other day and it left a little residue not much but you could see it. dont know if it makes a difference but this is with ground jerky. thanks
DocHolladay
Well-Known Member
I use the LEM brand of jerky season and grind the meat. I do flat and round sticks(LEM Jerky Cannon). I have made a pile of jerky using various brands and LEM is what I liked the best for variety and flavor. I used to grind a whole deer(backstraps too) into jerky every year just so I would have enough and would still run out. I like whole meat jerky, but the ground stuff is a little more tender and you can enjoy more of it, more often, without ripping your teeth out trying to tear a piece off.
If you are using the oven, PAM spray should help/fix your problem. I use an Excalibur Dehydrator to make all my jerky and they have some non-stick mats that lay on the racks. If I make round jerky sticks, I can get 17lb of jerky in the dehydrator. If I do flat, it's about 14-15lb.
farmhunter
Well-Known Member
Hi Mountain is decent -used it a lot of years - for deer meat recently - I've been using Leggs Pepper Jerky (get it on amazon) - and I use 1/4 teaspoon of instacure #1.
the mix isn't very salty - so I sometimes add some salt and after the 24-48 hour cure in the fridge I always dust it with coarse pepper on the racks. 1/8-1/4" quarter cross-grain cut hind quarter cuts. Always used a Le hr Jensen electric smoker (20 years) - but recently been using my treager too -
the mix isn't very salty - so I sometimes add some salt and after the 24-48 hour cure in the fridge I always dust it with coarse pepper on the racks. 1/8-1/4" quarter cross-grain cut hind quarter cuts. Always used a Le hr Jensen electric smoker (20 years) - but recently been using my treager too -
farmhunter
Well-Known Member
oh and I add 1/2 ounce / lb bourbon or JD while its curing -
