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Need help with groud meat jerky and making jerky without curing

post #1 of 7
Thread Starter 
Aside from experimenting with yummy cures and spicy rubs for myself, I am looking to make ground-meat jerky for a friend. He has to do without salt, sugar, and soy. So, to prevent nasty microbes, what should I do?

Should I cook the ground beef, load it into a jerky gun and shoot, then dehydrate? Temp? It just doesnt sound right.
Or...should I use raw ground beef, shoot it with a jerky gun, dehydrate, then finish it in the oven? Temp?

Also, how long can jerky be kept if vac sealed? Do you vacuum seal your jerky and freeze it for months on end or what?

The gun seems like a lot of work, Has anyone tried that LEM jerky/snack stick maker? Are there other ways?

And lastly, may sound strange, but anyone here ever make ground jerky with meat and veggies......or meat and organs? Is this possible?

Thanks so much. biggrin.gif Awesome forum and pretty great pics!
post #2 of 7
In a word, Jerky without cure! NO! dont do it !
post #3 of 7
Thread Starter 
oops, typo in subject header..."grouNd". ;)

I've heard of many people making jerky without curing. At the very least, I guess I could add in some apple cider vinegar, but if you intend to finish the jerky at 165F, is it really necessary? Need suggestions/opinions please.

And some help with my other questions in the post would be awesome and much appreciated.PDT_Armataz_01_05.gif
post #4 of 7
Got to be careful without cure. Curious Aardvark has some things similar to jerky he does without cure, you may want to PM him.

Can you tell me the reason behind this combination of foods he is to avoid and maybe I can help. Feel free to PM me.
post #5 of 7
also , another question arises. Is there a reason for wanting ground meat Jerky? I have done both and find that filleted full muscle jerky is far better. Now thats my opinion and others will wiegh in for sure
post #6 of 7
I make tons of jerky for myself and my small circle of friends. I NEVER USE A CURE...that being said , it never last longer than a couple of days. I DO NOT SELL IT EITHER. I mix 50/50 ground pork and ground beef with Cajun seasoning, sometimes I will add a little steak sauce and let it sit overnight. I then put it in the smoker for 4 hours at 180 deg's and then in the dehydrator<sp> until crisp. According to the USDA this is unsafe. Let your conscience be your guide!!!!!!!! NOBODY HAS EVER GOT SICK>
post #7 of 7
Thread Starter 
Werdwelf, thanks! I msged you. :D

Uncle Lar, I am buying a Cabela's dehyrdator, so I'm a little broke. I love the idea of using cheapo ground meats. I will definitely use flank steak eventually, but for now, I think I maye start with ground. As I hear it, it has good flexibility and is easier to chew?

Crocadale, why is that unsafe? I thought heating to 180 would be just fine. In fact, I thought heating to 165 is pretty great to kill all pathogens?
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