Search results for query: Jerky

Looks fantastic Charles . Yeah , the smell is insane . You did a great job , and I appreciate you reaching out . Anytime . I need to get some going . I have bags and casings that I haven't even opened yet . I like it all closer to 40 % , but at some point the outside will decide when you open...

...the Len Poli site that Rich posted. Other than the wait, this is simple enough for anyone with the fridge space, to do. Question is what to do with the trim? I feel sure there is something I can do with it other than prosciutto jerky that it currently is. Thanks to Rich for all of his help...

...squirting it and once on the weight will hold it down. I have a wet BBQ recipe and it sinks into the slots and becomes a B-i-itch to remove the jerky from the racks. I need to find some more ground meat recipes. My favorite black pepper jerky did not translate well to ground me and way too...

Looks good Mike. Definitely.

Looks good, I would munch on more than a few pieces I bet

Yep, I'd eat that....looks awesome! I think ground jerky is underrated....

Thanks to all the enablers here for the impetus to get some more ground beef jerky made. I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite. No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce...

...be. I said fair enough. They were later than expected bringing it to the house… which was perfect. Cause I wanted to do more than the $20… but she would not take any more for it. So, being an old redneck… I paid in a different way… give them some elk steaks, burger, jerky and snack sticks.

...1# pack of Aldi ground pork. I guess it was around 15% rusk so mid range between the 10% and 20% recipes. Stuffed in the lamb casings using a jerky gun. I stuffed very loose, but the casing blew out 4 times Side note, this was the worst lamb casing I have used for sausage. It was very...

That works pretty darn good 👍

I was thinking of trying that. I noticed that 93/7 ground beef was on "sale" for $6.99 lb. nearby. Pricey, but still cheaper than a pound of commercial jerky. I don't have a jerky gun anymore, but I could roll it out thin in a gallon plastic bag, and transfer to a frogmat.

Looks great. I was wondering if you ever leave it in longer strips? Only because I can totally see that pile of bite sized jerky being like popcorn and disappearing rather quickly. I also like the spreadsheet, I hope to be that disciplined one day.

Very nice! I really need to use my jerky cannon kit someday. Have only done whole meat jerky.

...I actually had followed another members method ( sorry, don't recall ). 1# of meat in each bag is about proper thickness, rolled out with rolling pin. Sheet does star to curl slightly in smoker. https://www.smokingmeatforums.com/threads/venison-ground-jerky-bloody-mary.302481/#post-2146676

looks tasty from here! id rather eat ground jerky these days too.

Looks good. Been a few years since I made ground meat jerky. I think my last batch was venison. If I recall, I kept it as a solid mat and slice after the dehydrating. If memory serves it followed a process @Winterrider posted. I like my jerky less chewy to save my aging teeth. The "natural...

That is a nice dehydrator, moose. Well done! I had a dehydrator just for jerky, but now it just dries pistol brass. :emoji_laughing:

This is my second post using my new 15 tray Dehydrator, but my 4th time using it. All of the jerky has turned out pretty good. Very happy with the new machine. The first 3 times I used an Owens BBQ Jerky kit which has a sodium nitrite cure. This time I used a Breaded Butchers kit that uses...

...pressure for 30 minutes . Release and probe for tenederness . Keep going until it's where you want it to probe . May or may not help with the salt , but should make it better . You could also slice some and dry it down for jerky . I've done that few few times . Again , there's still the salt .

...bland and the spice mix wasn't quite what I was looking for. I tend to use the packets as a baseline when I try a new style of sausage or jerky. Then, based on the results I have a better idea of what I want from the style. After that, I look at recipes for ideas and make my own blend...