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 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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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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