Whole Meat Jerky

[Reinhard]

I've made a lot of jerky out of ground beef, basicly because it's cheaper.  However I picked up some bottom round at 2.99 lb. so I can try out a recipe I made up.  it's a teriyaki recipe.  I've had it marinating for over 24 hours now so I'm ready to finish it up today.  I'll post the recipe after I try it out.  Here are some pics so far.  good luck.



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[The General]

Nice jobReinhard.

I would really like to hear some about making it out of ground beef.  I've tried to make it before but it ends up still tasting like a burger to me

[Reinhard]

The easiest way to make jerky out of ground beef is to get one of those commercial mixes from LEM, Nesco, or High Mountain.  You have the seasoning and the cure and all you need then is the ground beef and water recommended on the package.  Mix and leave overnight and the next day form the jerky with a jerky gun.  Get a good one like the LEM, for around $25.   You can make it wafer style or in stick form with those guns.  Put the jerky on a jerky rack [you can get one from Fleet Farm for around twelve bucks or less] and you can make it in the oven at low temp until done or in the smoker at low temps of around 155 degrees.  Also the dehydrator is used a lot for this also.  Set the dehydrator in the meat setting and it should be around 155 deg.  Those mixes come in different flavors also.  good luck.

[The General]

Thanks I see the problem.  The two times I've done it I never let it sit over night.  I just mixed the seasoning up in the burger and put it on the smoker.  Guess when all else fails read the directions.   

[Reinhard]

Ya, the mix has cure.  So you have to let the mix set overnight so the cure and seasonings can meld together.  Just put the jerky in the smoker.  good luck.

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[glenn57]

What's melding?

[Boar]

jEEZE Glenn, look familiar buddy, whole muscle meat jerkey..geeze where have ya tried that before, lets see.ummmmmm RED LAKE MAYBE HUH? i do my jerkey just like reinys doin there, to me its jsut easier, I buy a bottol of Mr. yoshida sweet and sour marinade let it soak a day then smoke, i also like to brush on a honey glaze..looks good reiny!

[The General]

Yes that is looking tasty.  To me getting the salt just right is the main thing.  Just enough to make you a little thirsty.  Practice.

[glenn57]

jEEZE Glenn, look familiar buddy, whole muscle meat jerkey..geeze where have ya tried that before, lets see.ummmmmm RED LAKE MAYBE HUH? i do my jerkey just like reinys doin there, to me its jsut easier, I buy a bottol of Mr. yoshida sweet and sour marinade let it soak a day then smoke, i also like to brush on a honey glaze..looks good reiny!

yea your the only doofus I know that would take a venny backstrap and ruin it by making jerky!!!!!! might as well of thrown it away!!!!!!

[Reinhard]

Man I sure wish I had some venison backstrap.  I just took out some of the jerky out of the smoker.  There are some pieces that will take a little more time.  good luck.



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[corny13]

Looks great    Hope it tastes as good as it looks..

Best jerky I've ever had is from venison backstraps....

[glenn57]

  YEA YOU 2 COMEDIANS!!!!!!!!

[Boar]

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