Ground/Formed Venison Jerky
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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.
MCURRAN looks awesome. Thanks! How much of the pepper garlic seasoning do you use per pound with this?
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Jonathon if I were to use Willies to make reconstructed jerky would I have to change anything? I wouldn’t use sure gel but I would probably use smoked meat stabilizer so I could smoke it the same day.
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Jonathon if I were to use Willies to make reconstructed jerky would I have to change anything? I wouldn’t use sure gel but I would probably use smoked meat stabilizer so I could smoke it the same day.
ND Mike said in Ground/Formed Venison Jerky:
Jonathon if I were to use Willies to make reconstructed jerky would I have to change anything? I wouldn’t use sure gel but I would probably use smoked meat stabilizer so I could smoke it the same day.
Some jerky seasonings recipes will call for a larger amount of seasoning per lb of ground meat than for whole muscle jerky.
Not sure about Excalibur though?
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Jonathon if I were to use Willies to make reconstructed jerky would I have to change anything? I wouldn’t use sure gel but I would probably use smoked meat stabilizer so I could smoke it the same day.
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processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like |Walton-s-Bold-Jerky-Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like |Walton-s-Bold-Jerky-Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
Jonathon said in Ground/Formed Venison Jerky:
processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like |Walton-s-Bold-Jerky-Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
I never really understood why the different seasoning amounts used between whole muscle and ground jerky styles.
I would appreciate an explanation from someone who understands the reason behind this?
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processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like |Walton-s-Bold-Jerky-Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
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MCURRAN That is good looking jerky.
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MCURRAN thats a good days work right there!
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MCURRAN wow that looks great!!!
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MCURRAN
Very nice. What did you space the racks with? -
MCURRAN that jerky looks awesome.
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Great job!
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Might have to try ground formed jerky, I have always made whole muscle. My Dad and younger Brother have made ground meat jerky.
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Might have to try ground formed jerky, I have always made whole muscle. My Dad and younger Brother have made ground meat jerky.
bocephus said in Ground/Formed Venison Jerky:
Might have to try ground formed jerky, I have always made whole muscle. My Dad and younger Brother have made ground meat jerky.
I’ve tried it with limited success. This makes me want to revisit it. This looks awesome. MCURRAN
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PapaSop three of those are the walton’s jerky racks just stacked on each other. There is limited space between the trays with those. The other three are from Cabela’s I believe. The have folding legs on the outside and leave a bit more room in between the trays.
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MCURRAN good looking jerky, that’s a days worth of work.
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Might have to try ground formed jerky, I have always made whole muscle. My Dad and younger Brother have made ground meat jerky.
bocephus I really like it. I’m not sure if it really cuts down in processing time but it does shave a little cost compared to snack sticks. These were made with just the 25lb pack of seasoning, the correct amount of cure, pork fat, and a little bit of water (I think I added 2/3cup). Cooked in the pellet smoker until 160 degrees. I used the folding technique to measure temp. I did wipe some grease from all sticks a couple times during the cook when I flipped them over and rotated trays.
I’ll be making Mandarin Teriyaki formed jerky using the Walton’s Snack stick seasoning blend and will post those results when I’m done.
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