New to making jerky

[zimm]

Hi, l'm making jerky with a store bought mix that contains a cure packet and spices. The directions are clear on how to make using whole meat strips, but I will be using ground venison. Do I add the spice and the cure to the meat and let it rest in the frigerator 8 hours, or is rest time not needed for ground meat.

 

[wanna-be-smoker]

all i use is ground meat and Hi Mountain seasonings and it states in the directions to let sit in fridge over night. What season are you using ??and do you want dried out leather like jerky or more of a softer snack stick type

If needed to let it sit it would probably say so but also probable wont hurt to do so

 

[tallbm]

I've seen it written on here that with ground meat and cure that once you mix it in there is not really much time needed for it to do it's job. I've mixed in jerky and made the jerky in my oven immediately with no issue but it also wouldn't hurt to let it set before making it as well.

I personally would go with whatever is easiest for you to do. For instance I think I am going to mix up 5 pounds of ground meat jerky this evening but wont get to smoking it until tomorrow. My goal is to just make the best use of my time over 2 days. Heck I may even mix it and put it on the racks and then wrap with saran wrap so I can just load it and smoke it tomorrow. I've never done that much before but that would be nice to just load and smoke if possible :)

 

[SonnyE]

I don't use the mixes anymore.
I do use a recipe for original flavor that I spike with some Smoked Paprika and some Cyan Pepper.
(Gives a nice after-burn in the throat.)
But the dry seasonings I mixed in a batch, then measure it for the amount of GB I'm doing, and add the Soy and Whooshchester sauce after the dry is massaged in, then do a remix and ball it in the bowl.
It can be used immediately at that point, but I don't...

Covered, I give it 1-2 hours rest in the Fridge so the flavors all meld together.
Then, I form it, rack it, and dehydrate it.

Last couple of batches I've smoked for a couple of hours before mixing the seasonings in. And it gives a nice smokey tang to the finished jerky.

I form mine into Jerky Pucks. Jerky Cookies. Cow Pucks. Or Buffalo turds.
https://www.smokingmeatforums.com/threads/call-me-crazy.271605/