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Teriyaki Ground Beef Jerky???

post #1 of 6
Thread Starter 

Anyone ever do Teriyaki ground beef jerky?  I usually dont do ground beef jerky but i just threw a nice big buck in the freezer and did 30 lbs of muscle jerky in the 160L Cabelas dehydrator.  I have about 15 pounds of deer burger from last flintlock season that I would like to try ground beef jerky with and since my wife and kids arent into spicy stuff I thought I might try a teriyaki recipe.  I have a bunch but they call for tons of liquid (as a marinade) and wondered if someone could help me out with a recipe for GB Jerky.  Any suggestions?

 

Thanks in advance,

 

Jim

post #2 of 6

I do casingless GB snack sticks. Here is a lint to a thread I posted. http://www.smokingmeatforums.com/t/147819/mules-casingless-beef-snack-sticks-using-mes-40-and-amnps-with-lots-of-qview You can leave out some of the pepper and make jerky instaed of sticks.

It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

I am using 10 lb of 80-20- ground check

Here is what I did

Day # 1
Mix the following:


#1 Mix
Tender Quick----------------------2.5 ounces)
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following

#2 Mix
Black Pepper------------------------------------------------1 TBS
Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemon and pepper. It is a breed of pepper. A simi hot pepper
Crushed red pepper--------------------------------------1/2 TBS
Home grown dried Cayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.
 
Happy smoken.
David
post #3 of 6
Thread Starter 

Thanks Mule... However i was looking for something more along the lines of teriyaki flavored.  I actually mixed 10 pounds of bears pepperoni mix early yesterday morning for the gun tonight.  They have a great taste in my opinion.   I think 10 more pounds will go to a recipe that NEPA's hooked me up with and the other 10 I may experiment with some sort of teriyaki concoction if no one reply's with a proven recipe.  Thanks again for the suggestion.


Thanks,

 

Jim

post #4 of 6
I'm actually thawing out 20lbs of ground venison right now and decided to try my hand at ground jerky (picked up a jerky cannon at cabelas yesterday) this week. I have a tried and true teriyaki recipe but I've only used it on non ground meat. I typically turn 4-8 antelope into teriyaki jerky every year but I'm worried my marinating recipe will not work with ground meat. Do you or NEPA's care to share the recipe you'll be trying ? grilling_smilie.gif
Edited by Mitchk - 11/23/13 at 4:11pm
post #5 of 6
Thread Starter 

Believe it or not the recipe at the top of this post is one of the best I have had.  Taste's slightly like pepperoni but very good.  Here is the one that NEPAs suggested.

 

5 lbs gb (extra lean to lean)

3 Tbs non iodized salt

1 tsp cure #1

3 Tbs non iodized salt

1 Tbs garlic powder

1 Tbs onion powder

2 tsp cayenne pepper

2 tsp black pepper

2 tsp curry powder

1/2 cup non fat dry milk (used for a binder and aids in shrinkage.)

1 cup water

 

Mix all the dry with the water. Doing this will eliminate any clumping of the dry into the meat. Mix well until you have a sticky gb mix.

 

You can bag this overnight in fridge if you like. Make into patys, strips or extrude for a jerky gun. Smoke your normal way or dehydrate. Add whatever you like. I know this looks like its warm but its not.

 

Enjoy

 

 

THanks,

 

Jim

post #6 of 6
Thanks yahoo.gif

It looks very similar to my old recipe minus the teriyaki/soy/pineapple. I'm going to break my 20lb into 5 lb batches and do some experimenting. I'm a pineapple in jerky nut so I imagine all will have that in it.
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