Jerky from ground venison

[hunterdrake]

I have always preferred my jerky from whole meat. But the last two years the good Lord has blessed us with several deer. So I started toying with different home recipes and box recipes. I finally came up with one I like as much as whole meat. I use the High Mountain Hickory blend, after shooting out on trays I sprinkle with Chupacabra Rub and dehydrate at 155 degrees for 6 hours. I put it on at night and let it cool down on dehydrator until morning.


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[Outback]

Sounds good!

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[32drawlength]

Yep yep that works well, glad to know someone else does the same...turns out great

[Wood Man]

I bet it's Good stuff. I've always done whole muscle with High Mountain. Been wanting to try ground venison.

[Mexico]

I have always preferred my jerky from whole meat. But the last two years the good Lord has blessed us with several deer. So I started toying with different home recipes and box recipes. I finally came up with one I like as much as whole meat. I use the High Mountain Hickory blend, after shooting out on trays I sprinkle with Chupacabra Rub and dehydrate at 155 degrees for 6 hours. I put it on at night and let it cool down on dehydrator until morning.


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Any pics of finished product?

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[cj_sandman]

In for finished product pics

[Mayhem]

I have a meat slicer but prefer to make jerky this way.

I make a lot of it after deer season and it turns out really good.

I prefer squirt jerky due to the consistency of the product.

I make 5-10lbs at a time.


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[sir shovelhands]

I have a meat slicer but prefer to make jerky this way.

I make a lot of it after deer season and it turns out really good.

I prefer squirt jerky due to the consistency of the product.

I make 5-10lbs at a time.


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Interesting, I have a meat slicer and a jerky cannon and prefer the whole muscle. Though I still make some ground, since you can pack more spices into it (greater surface area).

[hunterdrake]

Jerky from ground venison



Most people do not even know it’s from ground


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[Mexico]

Most people do not even know it’s from ground


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Wow. Looks like normal Jerky!

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[Uncle Saggy]

Heck yea. I switched to ground jerky several years ago and not turning back!!!

You've got to try LEM jerky seasoning one of these days..... the Caribbean Jerk is awesome


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[Antlers86]

I do this as well. Really like the Mesquite Blend. Does help with the venison jerky craving but definitely a different texture. Still good stuff and everyone in the house makes it disappear quick!

[texan16]

I do mine the same way (except I havent tried adding the Chubacabra). The Hickory Blend is good stuff. Tried a batch with the cajun seasoning last year and it was ok, but not great. Also diced up some jalapenos and added it to a batch of the Hickory last year and it was pretty dang good.

[jmhartt]

I'm assuming that I couldn't try this with previously frozen ground venison with beef fat already mixed in?

[jerp]

I'm assuming that I couldn't try this with previously frozen ground venison with beef fat already mixed in?

I tried that once and it did not turn out well. I take my deer to a processor and I have them make me some grind with no fat added for jerky purposes.