Ground Venison Jerky

Discussion in 'Making Jerky' started by big-guy, Oct 19, 2010.

  1. grinding some semi frozen venison

       

    getting ready to shoot with my jerky cannon

     

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

     

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

     

    all smoked  and removing from rack to be packaged

     

    all done

     
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    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???
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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???
     
  4. 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.
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

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