Ground Jerky

Only The Best Sausage and Jerky Making Supplies

Ground Jerky , Hamburger Jerky is so easy to make when
you follow these step-by-step instructions.

Hickory Smoke Jerky Recipe | Making Ground Jerky | Cutting Jerky Strips
Peppered Jerky Recipe | Hot & Sticky Jerky Recipe | back to Products

How to make Ground Jerky

Clean out your freezer and turn last years venison into ground jerky treats now!

Just follow the easy step-by-step instructions.

Ground jerky, hamburger jerky, chopped and formed jerky or restructured jerky, regardless of how you label it, has been around awhile. Commercial jerky makers figured out a long time ago how to formulate restructured jerky form lean beef trimming and increase there profit margins. Too, clever homemakers have been turning out "hamburger" jerky with rolling pins years prior to the creation of the modern-day jerky guns.

The process works. So well, in fact, that most jerky lovers have probably consumed restructured jerky without knowing it. It's available almost everywhere we go . . . supermarkets, convenient stores, gas stations, etc. And store-bought jerky tastes great as long as you don't mind paying for it. A one-ounce piece costs upwards of $2.00 and ounce which figures out to an incredible $32.00 a pound!

You can make ground jerky at home for a fraction of this cost. The process is easy and you probably have everything you need to make it right in your kitchen! You can make it from deer, elk, moose, caribou, beef, chicken, turkey and lean cuts of pork. And you don't have to use the choice cuts. Any lean, clean trimmings (the bits and pieces of meat usually reserved for for ground meat or sausage) can be used with excellent results. So what are you waiting for?

	*1. Cut away as much fat/tallow as possible from the chilled jerky meat.*
	2. Grind the lean meat through the fine plate of your meat grinder two separate times.
	*3. Place meat into mixing bowl; add recipe ingredients and mix/knead well.*
	*4. Place meat between plastic wrap, use card board guides and roll out ground jerky as shown.*
	Or simply fill Jerky Gun with seasoned meat and shoot out jerky strips. Place strips on rack, refrigerate overnight. Next day process in usual manner until done

Hot and Sticky Jerky - 5 Lbs.

Ground Jerky Recipe

Ingredients:

5 lbs lean meat
4 tablespoons salt
1 teaspoon curing salt
2 teaspoons cayenne pepper
2 teaspoons red chili peppers, crushed
2 teaspoons chili powder
2 teaspoons yellow mustard seed, ground
3 cups corn syrup, liquid
Note: For a real brow sweatin' wallop double the cayenne pepper, red chili peppers and chili powder.

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Directions:

Cut away as much fat/tallow as possible from the jerky meat. The leaner the better.
Grind trimmed meat through 3/16" plate two times into a large mixing vessel.
Add all remaining ingredients; mix/knead well .
Taste test by frying a small quarter-size patty to see if you approve of the flavor is. Make changes if needed.
Place meat between plastic wrap, use cardboard guides and roll out ground jerky as shown in above photo series.
Refrigerate overnight (6 to 10 hours) to cure.
Next day, spread jerky evenly on drying racks; dry at at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used. See more information on drying on pages 68, 69 and 70 of our Sausage and Jerky Handbook

CUTTING JERKY STRIPS

Always cut your jerky strips with the grain. If you're not sure which way the grain lays, cut a thin slice of the meat from the piece you've chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily, your likely cutting "across the grain". If it stretches and doesn't pull apart easily, your cut is likely with the grain which is exactly what you want.

Because of its availability, beef is the number one choice for most home jerky makers. The sirloin tip and any part of the round, including the top, bottom and eye of the round make excellent jerky. To get the best deal on these cuts purchase them in "roast" form when they're on sale. Other cuts of beef that make good jerky are the flank and brisket which are generally more expensive.

Use the same lean cuts when you're processing venison jerky.

For more info see
Eldon's Sausage and Jerky Handbook

Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer.
Slice the slightly frozen meat into 1/4" to 3/8" thick slabs. Don't cut toward yourself. Protective gloves are advised.
Slice the meat slabs into 1/4" to 3/8" thick strips. Refrigerate or freeze until you're ready to make jerky.

Hickory Smoke Jerky - 5 Lbs.

Whole-Muscle Jerky Recipe

Ingredients:

5 lbs lean meat
4 1/2 tablespoons salt
1 teaspoon curing salt
3 teaspoons hickory smoke flavoring or
1 1/2 liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coriander seed, ground
1 teaspoon chili powder
1 teaspoon white pepper
1 teaspoon black pepper
5 cups ice water

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Directions:

Cut away as much fat/tallow as possible from the jerky meat. The leaner the better.
Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer.
Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents).
Slice the meat slabs into 1/4 to 3/8-inch thick strips.
Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well.
Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically.
Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips!
Dry strips at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used. See more information on drying on pages 68, 69 and 70 of our Sausage and Jerky Handbook

Pepper-Style Jerky -5 Lbs.

Whole-Muscle Jerky Recipe

Ingredients:

5 lbs lean meat
2 tablespoons salt
1 teaspoon curing salt
1 teaspoon smoke flavoring
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 teaspoons coriander seed, ground
2 teaspoons garlic powder
5 cups ice water
coarse-ground pepper to taste

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Directions:

Cut away as much fat/tallow as possible from the jerky meat. The leaner the better.
Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer..
Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents).
Slice the meat slabs into 1/4 to 3/8-inch thick strips.
Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well.
Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically.
Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips!
Sprinkle each piece generously with coarse-black pepper to taste.
Dry strips at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used. See more information on drying on pages 68, 69 and 70 of our Sausage and Jerky Handbook

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Eldon’s Sausage and Jerky Supply - 022 Main Street box 422 - Kooskia - Idaho - 83539 - USA
Order Toll Free: 1-800-EKC-WILD (1-800-352-9453)