Ground/Formed Venison 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 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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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.
MCURRAN They definitely look good!
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