Hi everyone, I'm new to these forums and this site. I must say i really like it and hope to be around alot more.
This is my first year for making venison jerky and I could really use some pointers and recipes. I've tried garlic and teryaki and of the 2, the teryaki is the best...so far.
I also bought a jerky gun (for making jerky out of ground) and so far have thought it to be a waste of money. I made a batch of both garlic and teryaki and didn't like the consistancy or taste of either.
I would also like to get a sausage gun in the near future, if anyone has any good recipes for sausage or a good supply house for casings etc. it would be appreciated.
A little about me.. I'm married, 2 kids both boys, disabled mason, love working in my woodshop and can never seem to catch up on all the projects I have going. in the summer I love garage saling with my granddaughter. I am a big fan of Euchre and try to play every chance I get. right now I'm riding a hot streak, since xmas i have won 5 tourneys and placed in all but 2 I have entered.
I married a great lady 22 yrs ago and enjoy these days with her. Still looking to hit the lotto so I can buy her all the things she deserves. We've survided all kinds of hardships and altho many might say we've had our share, I think we've been blessed.
I call myself an optomistic realist. I know I'll never be rich like I dreamed when I was younger, and I know life is going to throw some curves at us, but I say bring it on. Our life has been a roller coaster, full of up and downs, but what fun is a merry-go-round it only goes round and round.
Hope this isn't to much information
looking forward to chatting to everyone
Rex
jerky maker ellite here. ive never liked making if from cut meat for the simple fact it takes much more time to cure. here is my method give it a shot.
step one get your venison and an equal amount of ground hamburger, mix both well in a bowl.
mesure out how much you can throw in your dehydrator (mine can do 3 pounds, then add your sesoning.
mix your meat with the sesoning (no cure yet) proof this in the fridge for about 20 min, then mix in the cure. i actualy use a mash potato mixer for this since it will colect some of the sinue thats not so desirable.
pack the jerky gun tightly and shoot each rack full. my curent dehydrator is round so i make circles around it. it should take about 6 hours avrage for it to cure. i also recomend flipping it and rotaiting racks. blot off any extra grease that may bead on the surface (that will become bitter if left) its kinda up to you when to take it off, do a few batches and you will pretty much know what the meat should look and feel like.
i take anywear from 20 to 30 pounds of meat per year and make the stuff. anytime people hear ive made it they all come running.
oh and my favorite is the black pepper :wink:
__________________
life is like a roller coaster, when your up your up, and when you down your down. and if your lucky you have somone with you to enjoy the ride.
Years back my husband use to love to make venison jerky. He also used other types of meat as well. I remember my favorite was a jerky he made out of hamburger with a spice packet just for ground beef that he use to get at Bass Pro Shop. But for what ever reason they now quit selling it.
I have looked everywhere for this 'ground beef' seasoning for jerky but have never seen anything for ground beef again. I know we can do up our own seasonings but for some reason this was really very good (not to mention easy!).
Anyone know of a seasoning packet for making good ground beef jerky?
I've used the marinades and seasoning blends and they are awesome. We just got a dehydrator and I'm looking at doing jerky with the Wildberry Chipotle jerky seasoning mix.
In the interest of full disclosure, I found out about the Babe Winkelman products because I am their webmaster. I found out how tasty they are because I love to eat!
Hey, do you by any chance remember the name of the company that had the seasonings? Maybe I could find it on line then.
thanks!
Patti
I dont remember the name. I think I'm going back on Thursday, I still have 2 tickets to use. Do you work that day? Want to come along?
I can meet you there.
Carol
Where is this located? Just curious, it's not at the State Fair Grounds in Milwuakee is it? We were just there yesterday (Sunday) for an Antiques Show and I noticed another show going on with boats and I think it said it was a sports show?
lol, be just my luck I was right there and didn't stop in. But we did have a great time at the antiques show.
I recently received a jerky gun, and all the accessories, including cure, and spice packets for making jerky in my recently purchased food dehydrator. I'll start experimenting with various meat and spice mixtures.
I intend to dry whole strips of meat, as well as ground meat to make my jerky.
[quote="Brain"]I recently received a jerky gun, and all the accessories, including cure, and spice packets for making jerky in my recently purchased food dehydrator. I'll start experimenting with various meat and spice mixtures.
I intend to dry whole strips of meat, as well as ground meat to make my jerky.
quote]
Let me be the first to volunteer my taste buds for this......send me all you want and I'll tell you how good it is............mmmmmmm jerky.....
Shall I give you my snail mail address now?? :?:
I would also like to get a sausage gun in the near future, if anyone has any good recipes for sausage or a good supply house for casings etc. it would be appreciated.
This is where we get all our sausage making supplies. The last time I was at the store I picked up jerky seasoning and made my first batch last month. I don't have the 'shooter' so I made the whole meat jerky, in the oven, using Hi Mountain spices. It tasted pretty good and looked just like Brain's picture.
Sausage is a little harder to make but well worth the effort. We use whatever game meat we have....moose, venison, bear, boar etc. and add lean pork loin. We regularly make summer sausage, brats, ring bologna, snack sticks and breakfast sausage using the PS Seasoning casings and spices.
For a 'first timer' I would suggest making a batch of fresh sausage (like a breakfast sausage) to get used to the grinding and mixing. You don't need a smoker and you can make it without the casings by stuffing it in 1lb, plastic, 'hamburger bags' for storage/freezing. Then just take a bag out of the freezer, thaw for an hour or so, slice it off and fry it.
I used the cure, and spice mix that came with the kit. The kit included a gun, 5 envelopes of original flavor spice, 5 of the teryaki, 5 of the "hot" spice, and 15 packets of meat cure. I used ground round, as a fattier meat becomes rancid faster. The directions say the leaner the meat, the better. I used 2 lbs. of meat to have roughly 1/2 lb of jerky.
I personally like having strips of meat, rather than the ground meat, and applying it to the dehydrator trays with a gun.
I'm working on a marinade for the steak strips. I only hopes it turns out as well as the steak sauce I made.
WOW...good stuff....just standing around, throwing ingredients into a pot.
Brain, please let us know how the marinade turns out!!
I made a couple more batches this week. One was venison with the HiMountain spices (mesquite). It was very good and I think it would be great to use with beef. The other one I tried was PS Seasoning jerky cure on goose breast...It had way too much pepper for my taste but maybe some would like it that way.
Would you post the steak sauce recipe? I don't see it in your recipes.
I made that steak sauce recipe up as I went along. I know I used 2 lbs. of fresh tomatoes, a bunch of garlic, some brown sugar, worchestershire sauce, some onion, some green pepper, of course, some mushrooms...I don't remember all the rest. I do know I forgot to add some grape jelly. That's alright, grape jelly might have made it too sweet. A food processor came into play along the way, as well as a strainer. When it was all said and done, I ended up with a pint or so of some really nice sauce.
I should start keeping track of the ingredients, so I'd be able to duplicate the product, instead of just bragging about it.
Maybe next time.
Hmmm, I'll bet that would be awesome on grilled chicken breasts too.
Was there any cooking involved or did you just throw it all in the food processor and use it fresh??
I cooked the sauce down. It had the consistency of ...basically water, to a thick sauce. Before I cooked it, I strained most of the pulp from the tomatoes out, put the strainings back in the food processor, and tore them down more, Then I added it all together in a pot, and let it simmer for 45 minutes, to an hour. I let it cool, andx refridgerated it overnight. Good stuff.
I agree, it would have been good on grilled chicken. I started out with spaghetti sauce in mind, and after awhile, I deceided it was going to be pizza sauce, and after cooking it and adding more ingredients, it became a steak/barbaque sauce.
I just bought a dehydrator that came with a burger gun. We made our 1st batch over night. It was awesome! We have just used the seasoning that came with it so far. I will have to buy some different kinds and try it.... I also have to get some ground beef, all I have here is venison, and thats GREAT for me and my boy, but Carol won't eat venison, and she seems to be drooling for some beef jerky
Has anybody made anything else in there dehydrators? Like dried friut?
__________________
Dan Infalt
Once saved a dead puppy with just a smile WWW.BLOODBRO.COM
I just bought a dehydrator that came with a burger gun. We made our 1st batch over night. It was awesome! We have just used the seasoning that came with it so far. I will have to buy some different kinds and try it.... I also have to get some ground beef, all I have here is venison, and thats GREAT for me and my boy, but Carol won't eat venison, and she seems to be drooling for some beef jerky
Has anybody made anything else in there dehydrators? Like dried fruit?
Be sure to use lean ground beef to make jerky. I did it with ground round. It's faster to dry. Fat doesn't dry well, and will make your jerky rancid. Always use 93% or higher lean.
I dried strawberries, bananas, and mushrooms with my dehydrator. As store bought "Banana Chips" are deep fried, rather than air dehydrated, they'll be of a different texture. They don't rehydrate like a dehydrated with air bananas. same with the strawberries. Give them a few minutes warm water soak. Measure the water, as to be able to subtract it from the water amount called for in your recipe.
I made the "Burger" jerky. It was pretty good, but I liked the venison better. I noticed the beef took a full 12 hours to dry, where the Venison was only taking 8 to 10 hours. We are not storing much, it sounds like a resturant in here with the whole house chewing away :lol:
__________________
Dan Infalt
Once saved a dead puppy with just a smile WWW.BLOODBRO.COM
OnYourMark, LLC is a full-service web design, production, programming, hosting and Internet marketing company with audio, photography and video services in our studio on Main Street in Sussex, Wisconsin or at your location.
We serve clients in industry, healthcare, eCommerce, professional services, real estate and construction, information services, hospitality, advertising agencies, and more...throughout Wisconsin and the USA. Please contact OnYourMark for a free, no-obligation consultation about increasing your inquiries and sales while decreasing your costs via the web.
:?: 
Linear Mode
