Ground meat jerky

[rippper]

When making ground meat jerky do you do a double grind? Made ground meat jerky several times and always pleased with the flavor, just not happy with the texture.

 

[sandyut]

I made it with store bought ground beef and liked the texture if that helps???

I assume you did a single grind previously?

Also watching to see what other say. Havent whipped out the grinder in a while but could.

 

[Rafter H BBQ]

What texture you wanting?

 

[rippper]

What texture you wanting?

Something that doesn’t seem like a dried out smash burger

 

[chopsaw]

Something that doesn’t seem like a dried out smash burger

Are you using cure 1 ? If not that's most likely the trouble .

 

[Fueling Around]

I've made a couple batches of ground meat jerky. turned out good

Something that doesn’t seem like a dried out smash burger

Do you smoke it whole or slice it first?

 

[mike243]

Well I have never ground 2 times , texture might have a lot to do with type of meat ground and fat content , I do a lot of deer jerky some years and no added fat

 

[Winterrider]

I don't ever double grind anything but just my preference.

 

[luvcatchingbass]

It's been a while since I've done ground venison jerkey but here is what I normally did in the past. Grind once with medium plate (can't remember actual size), mix in seasoning and cure, grind again, then into jerkey gun. Sometimes I have ran everything into the dehydrator trays and sit over night and others I go straight to dehydrator.
I really need to make jerkey again
One year I mixed seasoning with the cubes and double ground that way

 

[sandyut]

I don't ever double grind anything but just my preference.

When I grind, its always been one and done as well. Never tried a double grind, not likely gonna.

 

[zwiller]

Have not done any YET but want to. I forget who here told me but was told 2 things are needed good ground meat jerky like the Jack Link's steak stuff:
1. Very low fat meat/whole muscle
2. Large grind (the key)

So that pretty much rules out store ground. If I had that I would make caseless snack sticks.

 

[mike243]

I make the caseless snack sticks but the jerky mix doesn't give me the texture that I wanted so stick with the flat jerky

 

[sandyut]

So that pretty much rules out store ground. If I had that I would make caseless snack sticks

I used store gb for my first run, I liked it. Definitely gonna make more with more red pepper added.

I make the caseless snack sticks but the jerky mix doesn't give me the texture that I wanted so stick with the flat jerky

These are on my list to try soon. Very happy to hear making them caseless is an option. I made sausage for a while, casings are more a deal breaker but kinda of a PITA sometimes. IMO.