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Ground Venison Jerky

post #1 of 6
Thread Starter 

grinding some semi frozen venison

 

  Matersandjerky002.jpg

 

getting ready to shoot with my jerky cannon

 

 Matersandjerky003.jpg

 

shoot onto the smoker racks, note I have a fine screen on the rack

 

 Matersandjerky004.jpg

 

all into the smoker @ 150F with maple smoke until its as dry as you like it. 4 hrs for this batch

 

 Matersandjerky005.jpg

 

all smoked  and removing from rack to be packaged

 

 Matersandjerky009.jpg

 

all done

 

 Matersandjerky010.jpg

post #2 of 6

Now you have done some good looking jerky . You say that you smoked it for 4 hours with maple. Now what kind of seasoning did you use if any???

post #3 of 6

Damn ,That's some fine looking jerky.

When using that big caulking gun and ground meat does it come out more like pemican or hard jerky???

post #4 of 6
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

Now you have done some good looking jerky . You say that you smoked it for 4 hours with maple. Now what kind of seasoning did you use if any???



I used a Teriaki jerky mix from the Sausage maker.

Eman: I like my jerky a little chewy, if you smoke/dry it longer you can make it brittle, every smoker will be different you just have to play with your set up.

post #5 of 6

I like mine soft not hard to chew. Got the george washington syndrome.

post #6 of 6

VERY nice!  I did 10#s last week in the oven which came out OK.  I made the mistake of using the thin nozzle on my jerky gun for the first 5#s.  It was much more work and it didn't come out as good as I would like it to.

 

From now on, I'll make em nice n fat like the ones you did.

 

I can't wait till i finish my smoker build whose main purpose is to do 10#s of jerky at once......  

 

Good work there Sir!!

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