Im looking for a recipe for a dry cure for ground venison jerky. Just got a dehydorator and jerky gun. The factory packets are pricey and I was hoping for better flavor. Thanks Mike

-- Mike (mburley@voyager.net), January 15, 2002

Answers

marinate in equal parts of soy sauce,and oil, with a small amount of sugar. dry as normal. For peppered jerky, sprinkle with course ground black pepper before drying.

-- Kristean Thompson (pigalena_babe@yahoo.com), January 15, 2002.

Mike i use hi mountain jerky cure they have several diff. ones. i used to make my own but couldnt get it the same ever time. hope this helps Bob se,ks.

-- Bobco (bobco@kans.com), January 15, 2002.

Mike i screwed it up try this.

-- Bobco (bobco@kans.com), January 15, 2002.

soy, and whatever you marinade beef in,, try differant ones,, some hot,,some not. Just try

-- Stan (sopal@net-port.com), January 15, 2002.

Go to google.com and type in "7-step jerky". This is real easy to make and has the best flavor of all. I have been making this jerky for years and I now have people coming to me to make it for them. Some bring roast beef and others will bring me a deer hind qtr. to cut up and make jerky for them.

-- r.h. in okla. (rhays@sstelco.com), January 15, 2002.

Checked out that site in Google. WOW! If I can count right, 86 recipes? A taste there for almost everyone. I had done some biltong this past fall but now see that it has been modernized to thin slices instead of thick chunks needing a knife to slice off a bite. When I was in Durban, host always had a small container of biltong for snacking. May have been eland, kudu, or springbok but it was all good. 10# of venison were made with that recipe a month ago. 4# after drying and that lasted just over a week! Oh yes, Mike, all were made with a Jerky Shooter and tough but lean buck meat. If you are discouraged by some prices of prepared mixes, check out www.eldonsausage.com for their catalog. 7# of seasoning for $39.95. Another great source is www.lemproducts.com and they are a link with Countryside. In many cases, price of a mix might turn you off but price of ingredients separately are even higher unless you have a cheap source for bulk spices. But if you want to go from scratch, check that site in Google and go from there. You can still stick with the factory mixes but kick them up a notch. For each 5# batch, add tbsp of onion powder or tbsp of garlic powder. Sweet mouth? tbsp of mace. Hot mouth? tbsp of ground red pepper. For a real BAM, include them all! Unlike "normal" jerky where the seasoning is just a marinade, ground meat includes every drop of liquid and seasoning that is added to the meat. If you noted a separate entry in this forum, I did 50# in 10 days converting raunchy old buck meat into "venison candy". Almost need to affix a lock to the fridge so that I might be able to enjoy a few sticks!

If you suddenly have problem with your jerky shooter not re-setting after each click, let me know direct as there is a design flaw in one brand and a certain spring is too weak. Awaiting word from their engineering department as to design changes. Won't go into how I spent 2 hours starting at about 2AM trying to find a spring that ricocheted around the kitchen before finally stopping at the most impossible location!

Marty unlikely and impossible

-- Martin Longseth (paquebot@merr.com), January 16, 2002.

Mike, here is the site for North Dakota State Univ. Extension.

http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm

There is a ground jerky recipe there that I have had excellent luck with. Rather than packing into loaf pans and slicing thin, as per the instructions, just shoot in onto your trays with the jerky gun. Works great! Good luck.

-- Marv (mcheim@lewiston.com), January 16, 2002.

Not sure how I got this page,I just bought a calf, and tring to get info on bottle feeding.I have been wanting to buy a couple beef for so long to raise and tonight did buy a little bull that needs bottle fed,so maybe if I help you out,I might get some help! I've been making jerky for 23 years now,just for myself and a few friends. I've had alot of jerky and,we'll you decide. I have'nt tried a jerky gun or a dehydorator,I use my oven and slice my meat but the taste would be the same. In a cake pan I lay a layer of meat,coat with brown sugar,teriyaki sauce,wrights liquid smoke and lawry's seasond salt and pepper. Then every layer I do it again and in a couple hours its ready to make,taste your mixture for the amount of sugar and liquid smoke you desire,this is hard to beat!

-- Geary Kessler (studio@pa.net), January 16, 2002.

I read your question as,you are looking for a DRY rub type seasoning for ground meat.I am also intrested in that.For a liquid maranade (for strips of meat)I use things like those posted above. Ourfarm

-- ourfarm (Ourfarm@noaddr.com), January 16, 2002.