Ground Bloody Mary and Teriyaki Jerky

[BrianGSDTexoma]

This my first time smoking Jerky. Wow what a difference. Now that I have the PID on the MES this was easy. Used my last LJ Competition blend dust in the tray. Note to self make more pellet dust. Used Watson seasonings. Used mixer with paddle to blend. Let sit over night. Did 2 hours at 145 and 4 at 165. Boy is this stuff tasty. So much better in the smoker.



Here is that older guy I talk about at the river. Has been down there almost every day of his life. I keep him supplied with food.

 

[chopsaw]

That came out great . I bet it is tasty .

 

[tbern]

looks very delicious, and thanks for those great pictures!

 

[xray]

Nice looking jerky Brian, there’s nothing like making your own. I alternate between whole muscle and ground. I could go for some like yours after seeing yours. Very nicely done.

 

[BGKYSmoker]

Did good and looks tasty.

 

[jcam222]

Looks great! Good on you looking out for the older guy.

 

[Winterrider]

I do have to get some more BM seasoning. Just looked yesterday, only enough for a little over 3 lbs. My venison is packaged in 5 #. Have always done sliced but want to do the ground this time. Nice work Brian.

 

[6GRILLZNTN]

Awesome looking Jerky! Great job. Any bets on how long before it's gone?

 

[Brokenhandle]

Looks really good Brian!

Ryan

 

[Steve H]

Really nice job Brian!

 

[SmokinAl]

Nice job Brian, I’m a ground jerky fan too!
And I still have all my teeth!
Al

 

[tx smoker]

Mighty fine looking jerky Brian and very gracious of you to take care of that fellow. Kudos to you sir.

Robert

 

[BrianGSDTexoma]

So after eating on this Jerky it really came out good. The texture is more like real Jerky this time. Not sure if it was the smoking or the mixing in stand mixer that did it but I really like. You would hardly believe it was ground meat.

 

[thirdeye]

Looks good from here. I've also done hybrid jerky with an hour or so in my box smoker, then move it to my dehydrator.

Speaking of flavors, I used to chuckle when the exotic flavors started hitting the market (and flavors for sausage too), but some are really good!

 

[CTXSmokeLover]

Looks great, nice job! Smoked is the way to go, although I also go hybrid with a finish in the dehydrator. I have never tried ground jerky, will have to give that a shot

 

[tallbm]

This my first time smoking Jerky. Wow what a difference. Now that I have the PID on the MES this was easy. Used my last LJ Competition blend dust in the tray. Note to self make more pellet dust. Used Watson seasonings. Used mixer with paddle to blend. Let sit over night. Did 2 hours at 145 and 4 at 165. Boy is this stuff tasty. So much better in the smoker.

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Here is that older guy I talk about at the river. Has been down there almost every day of his life. I keep him supplied with food.

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That sure does look like perfect jerky?

What was the magic % of seasoning that you added? I think you were curious about how much of that bloody mary mix to add,

 

[BrianGSDTexoma]

That sure does look like perfect jerky?

What was the magic % of seasoning that you added? I think you were curious about how much of that bloody mary mix to add,

I did the math a 3% was 17 grams and instructions would of been 37 grams. It been so long I just put the whole amount in. It is really pretty good right there. Maybe a hair saltly. I let this mix a few minutes with the stand mixer and thinking that why the texture was tough in a good way. Last couple batches was like ground beef.

 

[tallbm]

I did the math a 3% was 17 grams and instructions would of been 37 grams. It been so long I just put the whole amount in. It is really pretty good right there. Maybe a hair saltly. I let this mix a few minutes with the stand mixer and thinking that why the texture was tough in a good way. Last couple batches was like ground beef.

Ah cool, as long as you know it works :D