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  • Ground meat jerky

    Up at O-Dark thirty this morning grinding semi frozen venison



    spices mixed in and re-ground



    getting the racks and jerky cannon ready



    start shooting



    in the smoker



    out of the smoker 8 hrs later



    all ready to package. I couldn't resist a sample, it turned out very good. Terriaki seasoning from the Sausage maker

    Col. Big Guy

  • #2
    Real nice....never used one of them squirt guns....may hafta try it! Always done the whack it up method.
    Sunset Eagle Aviation
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    • #3
      I like using ground meat its not as chewey as stringy meat but I love it. nice and juicy not totally rock hard. You can really control the flavour as everything you add stays in the meat. Unlike marinades that most of the flavour is thrown out after the meat has soaked.
      Col. Big Guy

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      • #4
        Nice Work!
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        • #5
          Looks great, Big Guy! Hunting season is just around the corner so I may have to get out my jerky cannon also.
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          Smoke Vault 24

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          • #6
            I make it both ways...ones easier and ones better...Dang now I gotta make some jerky...

            By the way, Nice job...
            Craig
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            • #7
              Nice job Big Guy. I really like it too. It's different. But good.

              I make it both ways. Usually do about 15 to 20 pounds of the ground for deer hunting. I don't come home with any. They also know if they complained, I'd tell them to make their own. Lol
              S-M Misfit #16

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              • #8
                That looks a lot better than the ground jerky I made a while back. Mine came out all dried up though I didn't have one of dem squirt guns.

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                • #9
                  I sure am glad you posted this Big Guy. I have a jerky cannon and it's been so long since I used it that I forgot I had it.
                  Yee Haw! Jerky shootin' here I come.
                  I've never made or even had pork jerky, but at the $1.50 lb prices of pork loins, I can make jerky from them at half the price of ground beef.

                  Thanks Buddy!


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                  • #10
                    Wow, that looks really good.
                    I had some ground meat jerky once that somebody at work made and it was nasty. The texture was disgusting, the flavor was disgusting (very, very salty), everything about it was gross. So I got turned off of ground meat jerky. But your's looks like it would be very good. I may even try that.


                    Tom

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                    • #11
                      I'll tell you GS, the stuff I made that I mostly didn't like was a great texture when the thickness of the strip was right. This thread makes me want to buy a jerky gun to get that consistent texture. Frankly the ease of making it with ground meat is what attracted me to trying it. But that lack of proper equipment was a really weak link.

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                      • #12
                        Nice job on that jerky Big Guy. I never tried ground jerky before. Definitely on the to do list. Kudos...
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                        • #13
                          ooh - ground venison jerky - hell yeah lol
                          You can have some points for putting the thought in my head :-)
                          So far I've just done ground pork jerky (great stuff and real cheap lol)

                          You didn't get much shrinkage on those either - looks good.
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #14
                            Thanks for the post BG, now I have actually seen the shooter in action..
                            Your jerky looks like it was store bought, I bet it was a billion times tastier!



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                            • #15
                              BIG GUY I have a few questions on your jerky.

                              I just got off the phone with a guy from church that wants to make ground jerky with venison and your thread came to mind.

                              Where did you get that jerky cannon? That looks like a real nice one and will very likely solve the problem I had with dry edges rolling a slab out with a dough roller.

                              Venison being real lean did that leanness adversely affect the finished product?

                              Where did you get your seasoning?

                              What temperature did you smoke them at?

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