newbie here with some questions

[wilytangs]

hey guys, im brand new when it comes to smoking meat. i just purchased a mini chief and am unsure how long to smoke some ground moose meat, using backwoods original jerky seasoning, and using the lem jerky gun.. if it matters i plan to do 6lb right now.. any tips are welcomed. right now im mostly looking for smoking time! thanks.

 

[mcokevin]

I don't have experience smoking ground meat or any game meat so I won't be much help with a recipe, however one thing you will want to pay close attention to with ground meat is food safety.

If you haven't yet, you should read this thread as a general primer on safe smoking time and temperatures.

EDIT: Welcome from Central Florida.

 

[tx pitmaster]

mostly looking for smoking time

forsure... 40 degrees to 140 degrees in 4 hours.. as for your ground meat.. i'm not sure.

 

[smokerjim]

Welcome to smf. Does your seasoning have cure in it? I

 

[PAS]

I just read the specs on that smoker. It's rated at 250 W with a Max temperature of 165 deg. Dont expect too much out of it. Good Luck and have patients!

 

[wilytangs]

I just read the specs on that smoker. It's rated at 250 W with a Max temperature of 165 deg. Dont expect too much out of it. Good Luck and have patients!

yeah i got it for under $100 so i figured i would give it a shot. if its something i enjoy ill definitely upgrade!

 

[wilytangs]

Welcome to smf. Does your seasoning have cure in it? I

yes the package says it has cure in it as well!

 

[radioguy]

Welcome to SMF. Jim is on the right track. If your "mix" has cure (sodium nitrite) you have some more work time with the product outside of a refrigerator temps. I have never done ground jerky, I slice London broil or top round. I dry/cook mine for 5-6 hours. Slowly ramping up temp to finish at 155-165F for last hour. There will opinions on how long or how high. Main thing is not to get temp too high and melt/render fat. I put mine on with not smoke @ 120F, 1hour. Then I add smoke and move temp up by 10F each hour. I like mine a little moist and not too dry.

You may want to add some fat if the moose is really lean. I use pork belly for that purpose. You may want to use some grill mats or aluminum foil yo make it easier to handle.

Good luck post some pictures!

RG

 

[Wurstmeister]

hey guys, im brand new when it comes to smoking meat. i just purchased a mini chief and am unsure how long to smoke some ground moose meat, using backwoods original jerky seasoning, and using the lem jerky gun.. if it matters i plan to do 6lb right now.. any tips are welcomed. right now im mostly looking for smoking time! thanks.

Welcome to the Forum. Here is a link to a similar recipe from Smoke House Products that might be helpful. Remember all of the "chef" units - Big, Little, Mini, all have a max temp of 165 deg F.

As smokerjim asked, this recipe does use the "smokehouse salt" product which is like the Cure#1 only with additional salt.

I've attached a copy of the instruction book I have for my Little Chef smoker that might be of help.

https://www.smokehouseproducts.com/blogs/recipes/wild-game-pepperoni-sticks.

Keep us posted on your outcome.

John

 

[Coreymacc]

I do a lot of ground meat jerky and I set my temp at 150f , 5 lbs will be about 7 hrs. It's really going to depend on what texture you prefer. I've been as long as 10 hrs and short as 6hrs. 7 seems to be my favorite.

Corey

 

[wilytangs]

I do a lot of ground meat jerky and I set my temp at 150f , 5 lbs will be about 7 hrs. It's really going to depend on what texture you prefer. I've been as long as 10 hrs and short as 6hrs. 7 seems to be my favorite.

Corey

thanks very much for the info!

 

[GaryHibbert]

Whenever I do ground meat jerky or snack sticks, I follow Bearcarver's Step by Step method. Great results. Here's the link:
www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/
Gary

 

[smokerjim]

yes the package says it has cure in it as well!

As long as its cured properly I would start around 120 then add 10 degrees every hour or so until you hit a internal temp of 160 to 165.

 

[buzzy]

Welcome to smf. I don’t make jerky in smoker but I’m thinking u don’t want to run smoke the whole time. A lot of surface area on the thin jerky. Also take notes so u can duplicate or make changes to your satisfaction.

 

[wilytangs]

making some progress today, wish me luck

 

[smokerjim]

looking good, do we get some samples!

 

[wilytangs]

9 hours later