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Favorite ground venison jerky recipe?

Smawgunner

Junior Member
223
61
Athens
I've made jerky out of steak and used a liquid marinade recipe , but I'm using ground venison through a gun and can't marinade with liquids. I'm looking for a good homemade or store bought powder mix....any favorites out there? I like spicy so show me what ya got.
 

Redneckfucker

Junior Member
819
72
Greene county
I've made jerky out of steak and used a liquid marinade recipe , but I'm using ground venison through a gun and can't marinade with liquids. I'm looking for a good homemade or store bought powder mix....any favorites out there? I like spicy so show me what ya got.

IMG_3578.jpg
 

Buckmaster

Senior Member
14,493
205
Portage
You sure can marinate ground venison with liquids. The recommendation is to add water and spices to your ground meat prior to shooting thus one could assume you can simply add your liquid marinate in lieu of water and spices to achieve the same end result.

The liquid aids in the shooting ability from your gun.
 
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Schu72

Well-Known Member
3,864
113
Streetsboro
Ordered a jerky gun the other day. Any other tips on making ground venison into jerky. Probably going with some of the high mountain products. Is the mixing ratio or ground meat adequate to produce good flavor? A few of you commented about adding liquid marinade or water. Will this be in the directions?
 
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Jackalope

Dignitary Member
Staff member
39,109
274
Ordered a jerky gun the other day. Any other tips on making ground venison into jerky. Probably going with some of the high mountain products. Is the mixing ratio or ground meat adequate to produce good flavor? A few of you commented about adding liquid marinade or water. Will this be in the directions?

It's all in the directions. I prefer to add about 20% more seasoning than it calls for.
 

Schu72

Well-Known Member
3,864
113
Streetsboro
It's all in the directions. I prefer to add about 20% more seasoning than it calls for.

Thanks, some of the online reviews mentioned the flavor being "weak". I assumed that could be remedied by adjusting the ratio of mix to meat. Didn't want to waste a few batches if any of you already had experience in tweeking the recipe.
 

Chass

Active Member
2,172
52
The Hills
I've never messed with premixed packs. Usually always use the same marinade I use for stripped bacon. I like using ground as it absorbs all liquid/saucy additives so you just mix in what you want and you're ready to shoot strips and dry!
 

giles

Cull buck specialist
Supporting Member
I doubt you “waste” any as it’s still pretty good. When adding it really brings out the salt. So if you are sensitive to salt, I wouldn’t recommend added any extra.
 

Schu72

Well-Known Member
3,864
113
Streetsboro
Finished the first 2 batches last night, third is in now. Somewhat disappointed so far. Followed the directions and definitely would say it's far to bland. Definitely will be changing the ratio on the next round.

Sent from my SM-G930P using Tapatalk
 
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Bowkills

Well-Known Member
2,577
85
Nw oh
? For this thread. what's the best grind method for shot jerky? once fine? one fine one large, double fine? And Im guessing although I'd rather not but adding pork or beef may not be a bad option....and even a binder? Just ?s for anyone that has a good texture down to a science...I don't know I've had or made shot jerky I've liked near as well as cut.
 

tpierce

Junior Member
I've made both. I have a jerky gun and grinder. I much prefer cut strips to extruded ground.
As far as being bland, I always add more of the seasoning mix than they call for. I also like to add my own seasoning to it, like worsteshire sauce, red pepper flakes, garlic. Experiment with it, you can't really hurt it. The other thing is to mix the strips or ground really well after seasoning let chill for a full day to absorb the seasoning and cure.