or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Question: Ground meat jerky today
New Posts  All Forums:Forum Nav:

Question: Ground meat jerky today

post #1 of 12
Thread Starter 
Read threads and articles, looks like a lot of ppl make it in something like this so it doesn't fall through the racks?
post #2 of 12
Thread Starter 
I trimmed and ground a 1.5 lb eye of round, mixed in cure and spices yesterday. Ready to smoke today, never tried ground jerky before, hoping it works! Seems like it will just be a flat dry hamburger patty lol
post #3 of 12
Thread Starter 
Setup for smoke and about 170f



post #4 of 12
Thread Starter 
And the meat
post #5 of 12
If you can go lower on the temp I would. I use a step system and ramp up the temp. I start around 120 for the first hour, no smoke. Then add smoke and up the temp 10 degrees. Add ten degrees temp every hour until you get to 170, or until the texture of the jerky is where you want. Using this method you'll get a better texture. Keep in mind though that you'll need to use cure in your mix.
post #6 of 12
Thread Starter 
Do have cure, I guess I could open the top door a bit too for a lowers temp :)
post #7 of 12
Thread Starter 
I think it's done already...
It looks all dry top and bottom. Once it got solid I took it out of the pan and put it on the grate, I'll post a pic, just in case someone sees this right away and can help me judge
post #8 of 12
Thread Starter 
post #9 of 12
With ground meat jerky, you are good to go as long as the internal temp was above 156. Other than that, as far as texture goes it's a personal preference thing. If you went with the 170 pit temp you are probably fine for IT on the meat as it doesn't take long to get a thin layer of meat to the required temp. So if you like the texture then you are good.
post #10 of 12
Thread Starter 
Thanks! Giving it just a hair longer. ...
post #11 of 12
Thread Starter 
OK done!

Tasted, hmm, not bad but sure isn't anything like Lawrey, Smoke craft or Jack links chopped and formed. HOW do they get that texture???????

Mine is good but kinda has that hamburger undertone, and I ground the same meat, eye of round, that I use for whole meat, why doesn't it taste the same but just be tender????
post #12 of 12
Thread Starter 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Question: Ground meat jerky today