Ground venison/pork jerky

[acraw]

Hello! I am just checking in to make sure I don't mess up our jerky!

If I am doing a 50/50 mix of ground venison (2lbs) & ground pork butt (2lbs), do I use the whole packet of seasoning & the whole package of cure?
Or do I use the 4lbs recipe which is 3tbsp + 1 1/2 tsp of seasoning and 2tbsp + 2tsp of cure.

Please helpppp....all the tips! Hoping to marinate tonight so I can get it in the dehydrator tomorrow! :)

I have about 25 lbs of venison to do total but am doing a smaller first batch.

Thank you!!

[SmokinLee]

What cure are you using? It's been awhile, but when I made ground meat jerky I used Morton Tender quick. And for 4. pounds of ( ground meat) I would of added just 2 Tbls. And the spice mixture would of been like 1 tsp. Per pound each garlic powder, onion powder, black pepper and brown sugar.sumpin like that anyway.

[acraw]

What cure are you using?

It is the cure that comes in the Hi Mountain original seasoning box.

[SmokinLee]

Oh. Just follow their guidelines then

[acraw]

Oh. Just follow their guidelines then

Well that's where I'm confused. If I do 15 lbs like the box says, or the 10 lbs total for ground meat and I just do it in smaller portions. I've never used this seasoning before and I'm not wanting to mess it up.

[PitRow]

Can you post the instructions so we can see what we're working with? That should help us help you.

Edit: Just looked up the instructions https://himtnjerky.com/content/pdfs/Instr_Jerky.pdf

Based on the instructions on page 2 I would follow what they have for 4 lbs ground meat:

• 3 tablespoons plus 1 teaspoon of seasoning
• 2 tablespoons plus 2 teaspoons of cure

[acraw]

Can you post the instructions so we can see what we're working with? That should help us help you.

This is what is on their website. So my question I guess is, can I do 5lbs of venison, 5lbs of pork...totaling 10lbs like the top part says....or do I need to do 2lbs/2lbs like the max measurements say?....I feel like maybe I'm overthinking this lol!

[SmokinLee]

Well, for 4 lbs. that's 2/5's the amount of seasoning/cure needed for 10 pounds

[SmokinLee]

10 pounds ground = 8Tbls. +1 tsp.seasoning
6Tbls. + 2 tsp cure

[SmokinLee]

Who knows then. Two sets of instructions.

[acraw]

Wellllll I followed the 4lb recipe. So I have 5 bags of 4lbs marinating today! :) Fingers crossed!
Jerky.jpg

[Richtee]

Prolly won’t kill ya. But why add pork to venison? Especially butt? You want the leanest meat you can get for jerky. Just say no to greasy jerky. Now..a burger... grill that stuff.

[Zeeker]

Prolly won’t kill ya. But why add pork to venison? Especially butt? You want the leanest meat you can get for jerky. Just say no to greasy jerky. Now..a burger... grill that stuff.

Like Rich said. Jerky is made from lean meat only, you don't want fat in your jerky. Chewing on fat is a no go for jerky. Just my opinion but grill that up for burgers and start over with just meat and no fat. You will be a lot happier with the outcome. All the best to you.

[acraw]

Prolly won’t kill ya. But why add pork to venison? Especially butt? You want the leanest meat you can get for jerky. Just say no to greasy jerky. Now..a burger... grill that stuff.

Not sure, it's just what my significant other requested...I'm assuming to just get more out of the venison. He takes it along all spring while planting. Maybe next deer season we'll get a couple more and won't have to add anything else! Fingers crossed :)
But this finished up this morning and it turned out good!

I totally agree, pork mixed into a burger is soooo good!!!
Thanks everyone!

[Richtee]

He takes it along all spring while planting.

Yeah...I’d be keeping that froze or at least fridged until use. The problem with fat content is it will eventually go rancid. Yeah, I bet it IS good...prolly almost bacon-like. Keep it cold for storage tho.