Venison Ground Jerky

[KBFlyer]

Last of my last years trimmings, about two pounds of ground venison.

Teriyaki for 5 lbs

3 Tbs non iodized salt
1 tsp cure 1
1 Tbs garlic granules
1 Tbs ginger pwder
1 Tbs ground mustard seed (optional)
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce
2 cups clear corn syrup
1.5 cup water

Combine all the ingredients, mix well into ground meat.

Smoked for 7 hours in the bradley
@120 2 hours
@140 2 hours
@155 3 hours

4 racks ready for the smoker. 1\4 inch thick


A few hours in the smoker


All done and look at that color


Cut into strips and resting till morning for packaging if they last that long.

 

[Brokenhandle]

they look phenomenal! Great color, I can see why you would have a hard time not eating them all!

Ryan

 

[tallbm]

very similar to my italian cacciatore venison salami flavor jerky. Though I use Lem's Original snack mix seasoning as a base haha. The tang from the wine is awesome!

 

[Winterrider]

Looks pretty darn good.

 

[SmokinAl]

Looks perfect to me. I only make ground jerky cause I don’t like chewing all day.
Excellent job!
Al

 

[WildmanWilson]

I can't get past the texture of ground jerky. Its like eating a rubber floor mat. Most people that try it just don't like it. I did some last month with whole muscle and I will end up throwing the ground away. Its just weird to me.