It usually disappears pretty quick. This is ground elk with about 10% beef suet added. On the last batch I used ground whitetail with no fat added.Dang, that looks good! I bet it won’t last long. Is that made from ground or sliced strips?
I would guess that it would be way to much fat. I actually prefer using straight ground meat with no fat.Gadjet, Do you think bulk pork sausage would work? Or too much fat
For sure I like to make snack sticks 10 pounds at a time. I use lem teriyaki 5 pounds and mix in 5 pounds of Cajun it’s great. My kids run the press while make sure the casing don’t explode.I've tried the ground and sliced...both are good! I agree with not adding fat.
I've actually looked at some of the spices that are on some of the packets and started making my own. I often add a little bit of the packaged spices so the packets go a lot further for the $.
I used my dehydrator when I first started making jerky but have found that I can fit a lot more meat in my smoker and it takes about 1/2 the time of the dehydrator. It's also possible to add different wood chips to add to the flavor.
Jerky is a lot of work but definitely worth it! I have grandkids and a bag of jerky disappears in a matter of minutes!
That's what I normally use and really like it. If you haven't already try the hunters blend. Great flavor.I like the hi mountain hunters blend. Their black pepper and garlic along with jalapeño flavor are my favorite. Just the right heat without being overwhelming
About 8 percent fat. I just grabbed a few packages of burger meat out of the freezer for this. I prefer to use straight ground with no fat for the jerky but I’m out of it for this year.Looks great. I use and like the Hi Mountain cures. Yet never tried the Hunters blend, or using ground meat. Need to try both. What percent fat did you add to the ground.
Vacuum sealing and freezing helps the jerky last a little longer.
ThanksAbout 8 percent fat. I just grabbed a few packages of burger meat out of the freezer for this. I prefer to use straight ground with no fat for the jerky but I’m out of it for this year.
I just have a Cabelas dehydrator with 12 plastic racks. I put it directly on the racks. If Costco has something a little leaner I would recommend that.Thanks
Costco here sells a 88% lean ground beef that’s pretty good. I am going to have to experiment with it.
What do you put the ground jerky on in the dehydrator? Wax paper, Parchment paper, or special sheet?
Thanks
Sounds great! Post pictures when it's done. I thing I'm going to try making some jalapeno cheddar summer sausage out of a rutted up buck this year.I am in the process of making Jerky with my Deer today. I bought a Slicer from Cabelas today. $149.00 after a $10.00 coupon applied. It works with my Carnivore 3/4 hp Commercial Grinder.
The slicer makes 3/8" thick pieces. Normally 1/4" slices are recommended, however it is hard to get 15 lbs in my 40" Masterbuilt Electric Smoker.
It means that I will add about 4 more hours to tge cure time. I really like how quick it makes the slices , saving a lot of time over hand slicing which is slow and uneven. You can freeze the meat slightly and use a slicer bay that is a whole other time problem .
Tomorrow morning I will add Hi Mountain Original Dry Cure and cure for 28 hours. Then smoking will take place.
I thought about the Cheese but I just buy cheese and slice to eat with Ritz Crackers .Sounds great! Post pictures when it's done. I thing I'm going to try making some jalapeno cheddar summer sausage out of a rutted up buck this year.