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‘Ground Meat’ Jerky Recipes

Like making sliced jerky, jerky made from ground meat(s) can be seasoned with spices – your own or pre-packaged, plus needing a cure.  [ Read more about cures at these links:  Cures &   Morton  Salt.] 

 

The amount of ground meat being  used should always be weighed to ensure the correct amount of seasoning and cure are used.

The recipes below are written with beef as the ground meat ingredient; however, any ground meat, i.e., buffalo, venison, etc. can be used – or a combination.

GroundMeatJerky

Ground Meat Jerky No. 1 [1]

Ingredients

  • 2 lb ground lean beef
  • 2 teaspoons Morton Tender Quick (Cure)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried red pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 cup brown sugar

Directions

  1. Mix all cure and spices together.
  2. In a glass or plastic container, place meat and sprinkle with some of the cure/spice mixture – then mix well
  3. Continue to add in remaining cure/spice mixture, mixing well, until all of the mixture is used
  4. Cover container and allow meat to rest in the refrigerator overnight.

Alternate Method:    Dissolve cure and spices in 1/2 cup water.  Pour over meat and mix well.  Cover and allow meat to rest in the refrigerator overnight.

 

Ground Meat Jerky No. 2 [1]

Ingredients

  • 2 lb. ground beef
  • 2 teaspoons Morton Sugar Cure
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Liquid Smoke

Directions

  1. Mix all cure and spices together.
  2. In a glass or plastic container, place meat and sprinkle with some of the cure/spice mixture – then mix well
  3. Continue to add in remaining cure/spice mixture, mixing well, until all of the mixture is used
  4. Cover container and allow meat to rest in the refrigerator overnight.

Alternate Method:    Dissolve cure and spices in 1/2 cup water.  Pour over meat and mix well.  Cover and allow meat to rest in the refrigerator overnight.

 

Commercial Seasonings

If you have a favorite flavor of pre-packaged jerky seasonings, these can also be used to flavor ground meat jerky as well.

The ‘standard’ recipe for using pre-packaged seasoning for ground meat jerky is

  • 4 teaspoons pre-packaged seasoning per 1 lb. of meat
  • 1/4 teaspoon cure per 1 lb of meat
  • 1 oz water per 1 lb of meat

Follow the same directions above incorporating pre-packaged seasonings into the ground meat.

You can also check the seasonings package label for alternate recipes to make ground meat jerky.

 

And now, something that has absolutely nothing to do with jerky but looks like – at least in my opinion – it could have multiple uses.  All-in-one breakfast cooker – comes with griddle, coffee maker and toaster oven.  Seems like it would be good for camp or emergency use.  Best part . . . it has auto shut-off!

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[1] The Complete Jerky Book

 

 

 

Ground Meat for Jerky

Ground meat jerky has attained popularity due to the fact that it is easier to chew and, if you are making it at home, can be made from lesser cuts of meat or even leftovers*. After all, who doesn’t like to save a few dollars.

* Note:  The meaty trimmings from making sliced jerky can be used for making jerky sticks.  Save them up in the freezer until you have enough for the recipe.

 

Unlike sliced jerky, you will need a way to shape or form the ground meat into jerky.  This is easily done by using an extruder, i.e., Beef Jerky Gun – Stick Attachment & Flat Strip Shooters.
But before any of this, if not using purchased ground meat, you will need a way to grind the meat to be used.  We’ll be taking a look at this process today.

 

Grinding Process

 

CHEAPBEEFCUTS

 

When grinding meat for jerky, especially when using lesser cuts . . . all fat, gristle  and sinew should be trimmed before the grinding process begins.   Regardless if  using a manual or electric powered grinder – the following are good guidelines to follow.

  1. The meat should be cut in sizes small enough to fit the grinder opening. If using a manual grinder the smaller the cut, the easier to grind.
  2. No bones as these may damage the grinder.
  3. Temperature of meat should be no higher than 40 degrees F. (Might be good to wear vinyl gloves during the process as ground meat is more prone to harboring bacteria.  Another reason to keep it cold until ready to use.)
  4. Never use your hands to push or force the meat. Use a pusher to feed the meat into the grinder opening.

 

Whether you grind the meat once (coarse texture) or twice (fine texture) will depend on how fine you want the finished jerky product.

 

If you are unsure as to texture, try using a coarse plate for the first grind. Should you decide you want something finer, replace the coarse grinding plate with a fine one – turning off the grinder first if electric.  Run the coarsely ground meat through, checking on the texture  – you don’t want mush – and decide whether or not to continue with the second grind.

 

Once the grinding process is complete, you can clean the grinder by running some dry crackers through it.  When you see most of the remaining meat bits are out, disassemble the grinder and wash  necessary parts in hot soapy water.  Allow to dry completely before storing.

 

Note:   Removable parts can be sprayed with a  Food Grade Dry Silicone Spray  to  prevent them from rusting.

 

 

Manual grinder: Electric grinder

 

All ground meat being used for jerky should be weighed before making jerky to ensure the correct amount of ingredients are being used, i.e, cure and seasonings.

Please check back next time when we’ll be offering up some recipes for ground meat jerky.

 

 

Smoking Jerky

smokehouse_1A good, smokey-flavored jerky is always a favorite of those who eat jerky. And while this flavor can be infused by using a ‘smoke flavored’  ingredient in the marinade, another way to achieve this woodsy taste is to smoke the jerky outdoors over wood chips rather than using a dehydrator indoors.

While this outdoor process will most likely require more attention rather than merely setting a dehydrator and coming back later, for those willing to take the time, the results can be simply delicious.

 

Wood Chips

The flavor will depend on both the marinade and the type of wood chips used, i.e., hickory, pecan, oak, mesquite, etc.   (Visit this link to read more about wood chips, as all woods are not safe  . . . some are toxic.)

 

offsetBBQSmokerWhen smoking jerky over charcoal and wood chips,  the preparation method is basically the same – lean meat, trimmed of fat, marinated –  with the exception of adding in a ‘smoke flavor’ to the marinade.

 

Smokers

Before purchasing any smoker for making jerky, consider the frequency of making jerky, the amount of jerky to be made each time, and the possible use of the smoker to smoke (or BBQ) other foods like:

  • Sausage
  • Hams
  • Turkey, Chicken
  • Brisket
  • Ribs

The amount of jerky to be smoked will depend on the size and type of smoker required. Some use home-built wooden smokers that look like small buildings* –  while others use purchased ones. These manufactured smokers can range in size  from large to small;  charcoal  to propane, fancy to plain.

* It should be noted that if using a free-standing smokehouse-type building, due diligence  should be performed on how to effectively deliver the smoke to the meat as well as how to maintain a constant temperature for drying.

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biggreenegg_aniMost home BBQs can be adapted to smoke jerky by using the offset method  or if you already have a smoker like the   Big Green Egg, you’re ready to go.  The following  link is to an alternate smoker similar to BGE (lower price) – Char-Griller 06620 Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker, Red.

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To see a variety of smokers & accessories available on Amazon, please visit this link.