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<blockquote data-quote="dennishoddy" data-source="post: 3915158" data-attributes="member: 5412"><p>Ran out of elk so I’m back to deer.</p><p>I’ve always used sliced muscle for jerky with a recipie we have used for 30 years.</p><p>Had this last deer made to all ground with a 80-20 mix of pork fat.</p><p>Bought a jerky shooter from Amazon that came in yesterday. I have a summer sausage recipe one can finish in the oven so thought that might work well for a first run of ground jerky.</p><p>Mixed everything up with the curing salt. Recipe says to refrigerate overnight, so put 2 lb in the fridge, keeping two lbs out to do right away.</p><p>The batch kept out was at room temp when going into the shooter. I had troubles all the way with the mix coming out inconsistently. Put it on the pellet grill at the smoke level that maintains about 160 degrees for an hour, turning it up to 200 degrees for another hour and a half.</p><p>When it came off we let it cool before the taste test. Could not detect any heat even with a teaspoon of cayenne pepper and a few red pepper flakes.</p><p>It was darned good though.</p><p>Todays batch came out of the fridge cold with a much different meat consistency. Very sticky. Added many more peppers for heat, put back in fridge for an hour and loaded the shooter.</p><p>Night and day difference in the meat texture and how it came out with this mix. It came out very evenly on to the rack, forming perfectly. Back into the pellet grill and here it is after the cook.</p><p></p><p>[ATTACH=full]326479[/ATTACH]</p><p>The taste was also better sitting overnight to let the spices do their thing.</p><p>Lesson I learned is when using curing salt, dissolve it in a liquid before adding to the mix so it’s more evenly distributed.</p><p>Always keep the mixture ice cold when going into the shooter.</p><p>Use a leaner mix of meat and fat. 90-10 or less.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3915158, member: 5412"] Ran out of elk so I’m back to deer. I’ve always used sliced muscle for jerky with a recipie we have used for 30 years. Had this last deer made to all ground with a 80-20 mix of pork fat. Bought a jerky shooter from Amazon that came in yesterday. I have a summer sausage recipe one can finish in the oven so thought that might work well for a first run of ground jerky. Mixed everything up with the curing salt. Recipe says to refrigerate overnight, so put 2 lb in the fridge, keeping two lbs out to do right away. The batch kept out was at room temp when going into the shooter. I had troubles all the way with the mix coming out inconsistently. Put it on the pellet grill at the smoke level that maintains about 160 degrees for an hour, turning it up to 200 degrees for another hour and a half. When it came off we let it cool before the taste test. Could not detect any heat even with a teaspoon of cayenne pepper and a few red pepper flakes. It was darned good though. Todays batch came out of the fridge cold with a much different meat consistency. Very sticky. Added many more peppers for heat, put back in fridge for an hour and loaded the shooter. Night and day difference in the meat texture and how it came out with this mix. It came out very evenly on to the rack, forming perfectly. Back into the pellet grill and here it is after the cook. [ATTACH type="full" alt="2F158784-75F1-434C-BFC2-D850EC93678A.jpeg"]326479[/ATTACH] The taste was also better sitting overnight to let the spices do their thing. Lesson I learned is when using curing salt, dissolve it in a liquid before adding to the mix so it’s more evenly distributed. Always keep the mixture ice cold when going into the shooter. Use a leaner mix of meat and fat. 90-10 or less. [/QUOTE]
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