Ground/Formed Venison Jerky
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Hey All-Over the years, I’ve made quite a bit of Ground/Formed Jerky using 80/20 venison/pork fat. It turns out pretty good and it’s easy for younger kids to enjoy. I’ve used a few different recipes over the years including Hank Shaw’s Pemmican and most recently a Jerky/Snack Stick seasoning blend from a Sausage Shop in Missouri that I picked up when traveling. Just curious if anyone has any favorites for ground/formed jerky? I typically grind whole cuts twice to mix seasoning (Course grind-add seasoning-Fine grind- refrigerate overnight-smoke in Traeger). No meat stabilizer added or protein extraction through Mixing.
Thanks!
MCURRAN
Although I typically make whole muscle jerky I’ve been using a Cracked Pepper and Garlic seasoning for years. This is store bought seasoning. Seems to be a hit with everyone who’s tried it. -
Like PapaSop , I am also a fan of whole muscle deer jerky. I have been buying Hi Mountain Hickory in bulk packs for quite a while. I did a few lbs last week to use up some roasts and make room in the freezer for fresh venison.
Paul
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Like PapaSop , I am also a fan of whole muscle deer jerky. I have been buying Hi Mountain Hickory in bulk packs for quite a while. I did a few lbs last week to use up some roasts and make room in the freezer for fresh venison.
processhead said in Ground/Formed Venison Jerky:
Like PapaSop , I am also a fan of whole muscle deer jerky. I have been buying Hi Mountain Hickory in bulk packs for quite a while. I did a few lbs last week to use up some roasts and make room in the freezer for fresh venison.
Since you mentioned the name… Same here. If it ain’t broke…
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MCURRAN
Although I typically make whole muscle jerky I’ve been using a Cracked Pepper and Garlic seasoning for years. This is store bought seasoning. Seems to be a hit with everyone who’s tried it.PapaSop I do the same thing as you the pepper & Garlic are just the right mix.
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I agree. I like to make as much whole muscle jerky as possible but with 3 yr old twin boys, I don’t like handing them a piece of that. I’m sure they’d chew it up, but I feel better with a ground meat piece. They can clean up a quart bag pretty quick. I’m with you both on the hi mountain. I’ve made that a time or two myself.
I’ve seen that the team at Walton’s has noted on some jerky seasonings (Bloody Mary for example), that it works well with ground/formed jerky. I’m curious how maybe a willie’s snack stick would be for ground jerky? Any house favorites from Walton’s?
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I agree. I like to make as much whole muscle jerky as possible but with 3 yr old twin boys, I don’t like handing them a piece of that. I’m sure they’d chew it up, but I feel better with a ground meat piece. They can clean up a quart bag pretty quick. I’m with you both on the hi mountain. I’ve made that a time or two myself.
I’ve seen that the team at Walton’s has noted on some jerky seasonings (Bloody Mary for example), that it works well with ground/formed jerky. I’m curious how maybe a willie’s snack stick would be for ground jerky? Any house favorites from Walton’s?
MCURRAN - I have a lot of crowns on my teeth, so I always make formed jerky.
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I agree. I like to make as much whole muscle jerky as possible but with 3 yr old twin boys, I don’t like handing them a piece of that. I’m sure they’d chew it up, but I feel better with a ground meat piece. They can clean up a quart bag pretty quick. I’m with you both on the hi mountain. I’ve made that a time or two myself.
I’ve seen that the team at Walton’s has noted on some jerky seasonings (Bloody Mary for example), that it works well with ground/formed jerky. I’m curious how maybe a willie’s snack stick would be for ground jerky? Any house favorites from Walton’s?
MCURRAN said in Ground/Formed Venison Jerky:
I agree. I like to make as much whole muscle jerky as possible but with 3 yr old twin boys, I don’t like handing them a piece of that. I’m sure they’d chew it up, but I feel better with a ground meat piece. They can clean up a quart bag pretty quick. I’m with you both on the hi mountain. I’ve made that a time or two myself.
I’ve seen that the team at Walton’s has noted on some jerky seasonings (Bloody Mary for example), that it works well with ground/formed jerky. I’m curious how maybe a willie’s snack stick would be for ground jerky? Any house favorites from Walton’s?
I’m definitely going to try the Willie’s on jerky. Will have to adjust the mixture. It should be wonderful. With snack sticks, I’ll add a touch of cayenne. Not for the young ones though.
As far as those twin boys. They do grow up. Mine turned 31 this year. Pretty sure I never slept that first year. LOL
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Hey All-Over the years, I’ve made quite a bit of Ground/Formed Jerky using 80/20 venison/pork fat. It turns out pretty good and it’s easy for younger kids to enjoy. I’ve used a few different recipes over the years including Hank Shaw’s Pemmican and most recently a Jerky/Snack Stick seasoning blend from a Sausage Shop in Missouri that I picked up when traveling. Just curious if anyone has any favorites for ground/formed jerky? I typically grind whole cuts twice to mix seasoning (Course grind-add seasoning-Fine grind- refrigerate overnight-smoke in Traeger). No meat stabilizer added or protein extraction through Mixing.
Thanks!
MCURRAN please tell me what temp you do this at. Can’t find anything useful online. Thanks in advance
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PapaSop I’m sure that went by pretty quick. The sleepless nights don’t seem too long ago for us either. It’s very cool watching them grow up together.
mattboccabella I’ve always made jerky on my Traeger so the lowest temp I steadily run is 180 degrees. With both ground and whole jerky, it seems like you can flip/rotate the screens during the cook cycle to keep as uniform as possible. I’ve always pulled based on color/texture. You’ll start to see color change and be consistent throughout each piece. I’m making a batch a ground beef jerky for a friend later today and will try to take a few pictures.
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MCURRAN - I have a lot of crowns on my teeth, so I always make formed jerky.
lkrfletcher Do you mix your own seasoning or go with a store bought kit?
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PapaSop I’m sure that went by pretty quick. The sleepless nights don’t seem too long ago for us either. It’s very cool watching them grow up together.
mattboccabella I’ve always made jerky on my Traeger so the lowest temp I steadily run is 180 degrees. With both ground and whole jerky, it seems like you can flip/rotate the screens during the cook cycle to keep as uniform as possible. I’ve always pulled based on color/texture. You’ll start to see color change and be consistent throughout each piece. I’m making a batch a ground beef jerky for a friend later today and will try to take a few pictures.
MCURRAN thanks!!
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MCURRAN My favorite for ground jerky is either the Colorada, for a classic or the |Dill-Pickle-Flavored-Jerky-and-Snack-Stick-Seasoning for something different. I know it sounds weird but it is really really good! https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe/
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MCURRAN
Although I typically make whole muscle jerky I’ve been using a Cracked Pepper and Garlic seasoning for years. This is store bought seasoning. Seems to be a hit with everyone who’s tried it.PapaSop how much of the cracked pepper and garlic. Seasoning do you guys use per pound of meat? I really want to try this. Sounds amazing. Amd same thing in a traeger at the smoke level or 180? And not by meat temp but by pliability? Sorry so many questions guys. I’ve tried a few different techniques and I wouldn’t say they’ve been failures but I can’t say they’ve been a success lol. Thanks
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PapaSop how much of the cracked pepper and garlic. Seasoning do you guys use per pound of meat? I really want to try this. Sounds amazing. Amd same thing in a traeger at the smoke level or 180? And not by meat temp but by pliability? Sorry so many questions guys. I’ve tried a few different techniques and I wouldn’t say they’ve been failures but I can’t say they’ve been a success lol. Thanks
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PapaSop how much of the cracked pepper and garlic. Seasoning do you guys use per pound of meat? I really want to try this. Sounds amazing. Amd same thing in a traeger at the smoke level or 180? And not by meat temp but by pliability? Sorry so many questions guys. I’ve tried a few different techniques and I wouldn’t say they’ve been failures but I can’t say they’ve been a success lol. Thanks
mattboccabella With the batch I made this weekend, I took Jonathon 's advice and folded over a piece of jerky and took temperature readings to determine doneness. I pulled at 160 and they came out perfect.
I’ve never had luck running my Traeger on the smoke setting. It always wanted to burn itself out and throw a LER code. I did recently upgrade to a unit with supersmoke and the new D2 controller. It seems to run much better @165. I ran at this temp for the first couple hours of the smoke. Pictures are below.
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MCURRAN Looks good, I do whole muscle jerky. but I may have to try this.
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