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Home > Free Recipes > Free Jerky Recipes > Making 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.  Clever homemakers have been turning out "hamburger" jerky with rolling pins for years, prior to the creation of the modern-day jerky guns and the All Around Jerky Maker attachment.   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, convenience stores, gas stations, etc.  Store-bought jerky tastes great as long as you don't mind paying for it.   A one-ounce piece costs upwards of $2.00 per 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 cardboard guides and roll out ground jerky as shown.

5.  Form jerky using the All Around Jerky Maker Attachment, or simply fill the Jerky Gun with seasoned meat and shoot out jerky strips.
 
6.  Place strips on rack and  refrigerate overnight. 6. Refrigerate overnight (6 to 10 hours) to cure.

7.  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 in The Sausage & Jerky Handbook.