I am looking for scratch recipes for ground jerky. All my recipes are for whole sliced meats. I don't want to buy packaged spices.
My daughter took a buck to the butcher to be caped for mounting and seems they ground way more of it than I/we were expecting.
I will do some in the dehydrator and some in the smoke house.
I have zero experience with ground jerky and always have done slices deer or goose muscle roasts.
I don't have one for you and am curious what people post.
I do a bunch of ground jerky but have only used store bought mixes because I got a ton for Christmas one year and have yet to get through em all.
With that said all of the jerky seasoning has instructions for both sliced meat and ground meat so this makes me think that if you have a good sliced jerky seasoning then you can go with it.
Now you may have to tweak it since that is often a marinade vs a seasoning.
What I have learned is to try and keep your sodium/salt at 1.8% of the meat weight and sugar at 1%.
What does this mean?
It means that if you test with 454gm (1 pound) of ground meat you want 8.2gm of sodium/salt total and 4.5gm of sugar total.
So if you add Worchester Sauce look at its salt and sugar content. If you add Soy Sauce look at it's sodium content.
Once you figure that all out you can figure out the rest of the salt and sugar to add straight.
This would allow you to convert a sliced jerky marinade into a ground jerky seasoning and not get too salty or sweet.
I hope this gives you some ideas. If you decide to try a store bought jerky seasoning let me know and I can steer you to/from what I have used.
