Make sure you remove as much fat as possible from the meat before grinding. Place all of the marinade ingredients … Don't be afraid to get all up in there! From your jerky seasoning mix box, dump the cure and pepper/garlic seasonings from each envelope on top of the meat. Disease-causing microorganisms are more difficult to eliminate in ground meat than in whole meat strips. After the marinade, the jerky slices went into the dehydrator at the same 150-degree temperature as the ground meat jerky. Use your rolling pin to roll out the ground beef into a large strip. Cook the sweet potatoes for two to three hours or until dried. In an earlier post I showed you how to make whole-muscle jerky with a dehydrator. Remove the venison from the freezer and slice against the grain into thin strips. It requires three pounds of fresh venison, two minced garlic cloves, one large diced onion, one teaspoon of ground pepper and one teaspoon of liquid smoke, and in the end one cup of Worcestershire sauce and one cup of soy sauce as well. You want the Mix all of the other ingredients thoroughly and kneed the mixture into the ground venison. We just made a batch of jerky using the packaged seasoning w/cure mix from Cabelas. Take about 2 Tbs of mix, and roll it into a ball. How To Make Deer Jerky In A Dehydrator For a dehydrator, turn it to 160 F. Arrange slices in the trays in a mosaic pattern (no strip should be directly above another). The dehydrator has the ability to heat up to 155 but I hear heat doesn't produce the best jerky. Other than deer meat, chicken, turkey, beef and elk also make good jerky. With dried meat in high demand among my clan, I had to get another round in the works. Slowly work the ball into a cylinder. Hunt and Process. I thought this was going to be easy...Put thin marinated beef in dehydrator...come back in 8 hours and eat jerky. Using a good thermometer will help you get a handle on how long to dry your meat, and in a method where … Package instructions called for a 24-hour marinade for sliced jerky. Directions Slice the deer meat into 1/4-inch thick and 1/2-inch wide strips. Pour the entire bottle of Worcestershire … This is an important step because not all dehydrator temperature settings are accurate. For extra safety, heat finished jerky in a 275 degree F (135 C) oven for 10 minutes. Grinding venison (elk and deer meat) should be done close to the time the elk or venison burger is needed for the freshest flavor and highest quality meal results.If you have all of your ground venison packaged for you at the time your wild game is processed, you will sacrifice some quality, freshness and shelf life. Then, mix them all together really well to fully blend them. Add the fresh ground meat to a large mixing bowl. For a softer jerky, it’s best to … We bought a Cabelas Jerky … Quick and Easy Recipes for breakfast, lunch, and dinner. Refrigerate for 4 to 6 hours or overnight. Then enjoy your homemade ground beef jerky! This is easier to do when the … Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a different jerky treat, another option is sweet potatoes. Fat does not "cure," nor does it … Combine the Worcestershire sauce, soy sauce, pepper, onion, garlic and liquid smoke in a large zip-top bag. My family and I eat it … Hold the cylinder between your hands, and slowly roll it to lengthen it, allowing most of it to dangle from your hands – just like Play-doh! Get a dollop of your ground beef mixture and put it on the plastic wrap, then fold the plastic wrap over the meat so that the corners of your plastic wrap touch. Both of these went into a clean plastic meat lug and were coated with the same seasoning and cure mixture used for the ground jerky. Allow the slices to dry for about 4 hours and use the bend test mentioned above. Dry at 145 degrees – 165 degrees F (63 – 74 C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. Any meat preparation is best when done with a food thermometer, and jerky making is no different. Grinding Venison: How to Grind Your Own Elk and Deer Burger. How to Make Deer Jerky in the Oven… When the deer meat is ready for baking, I lay the pieces of meat in one layer on a baking sheet lined with parchment paper and bake in a 300 degrees Fahrenheit preheated oven. If ground meat is used, follow the general tips for safe handling tips listed previously. Place them on a cooling rack in the oven the same as you would your deer jerky. Mix all the ingredients into one pound of lean ground beef, at least 90% lean. Then, add your liquid ingredients, and mix again. Take out of the fridge and pack into the jerky gun making sure there are no air pockets. Making Jerky From Ground Meat. This time I went another route and sent my venison through a Weston grinder before turning it into jerky. My family makes jerky using ground meat and we used make jerky using sliced meat. Jerky can be made from ground meat using special presses to form or shape the product. I know some people pay top dollar for venison, but I don’t. Cut thin long slices of a sweet potato using a knife or mandoline. Aim for a rope about 1 cm across, like a big pencil. There's also mention of heating the meat to 160 BEFORE dehydrating...Doesn't seem to make sense. There are a few guidelines one should follow when making jerky from ground meat. You now have your seasoning mixture ready to go. Heat the sweet and spicy jerky marinade over medium heat. Photo: Ted Barrera Get a food thermometer. Ground meat jerky works nicely in round ‘ropes’. I used 96% lean 4% fat ground beef when making this jerky. sugar, curing salt, soy sauce, venison steaks, white pepper, red pepper flakes and … Slice the meat against the grain between 1/8-inch and 1/4-inch thick. Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency). Well, that batch of dried deliciousness didn't make it 24 hours before it was devoured. Mix it all together in a Ziplock bag and your regular marinade is done. Place them into a large bowl. Alternately, you can use a food processor with a cutting blade at the bottom … Mix well with your hands. The first step is to gather up all of your dry ingredients, which consist of herbs, spices, and jerky base mix. Mix well and refrigerate for 4-24 hours to help the meat bind together. Remove the … You may have to turn the slices halfway through for a more even dehydration. 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