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. 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.

Hot and Sticky Jerky - For 5 Pounds of Meat 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. Directions: 1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better. 2. Grind trimmed meat through 3/16" plate two times into a large mixing vessel. 3. Add all remaining ingredients; mix/knead well . 4. Taste test by frying a small quarter-size patty to see if you approve of the flavor is. Make changes if needed. 5. Place meat between plastic wrap, use cardboard guides and roll out ground jerky as shown in above photo series. 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.

Want to Learn how to cut 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. Learn how to cut jerky strips in these easy steps. 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. 1. Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer. 2. Slice the slightly frozen meat into 1/4" to 3/8" thick slabs. Don't cut toward yourself. Protective gloves are advised. 3. 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 Seasons 5 Lbs. of Meat Whole-Muscle Jerky Recipe Hickory Smoke Jerky Recipe Ingredients: 5 lbs lean meat 4 1/2 tablespoons salt 1 teaspoon curing salt 3 teaspoons AC Legg's hickory smoke flavoring or 1 1/2 teaspoons Eldon's 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 Directions: 1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better. 2. Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer. 3. Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents). 4. Slice the meat slabs into 1/4 to 3/8-inch thick strips. 5. 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. 6. Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically. 7. Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips! 8. 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.

How to make Snack Sticks Snack Sticks Ingredients: 10 lbs lean ground meat 2 teaspoons curing salt 4 tablespoons salt 3 teaspoons white pepper 3 teaspoons nutmeg 3 teaspoons celery seed 3 teaspoons garlic granules 1 tablespoon cayenne pepper 1/2 cup Flavor Binder 86 1 cup cold water Casings: 1 strand 22 mm collagen casings Directions: Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings. See Directions for Oven Processing or Directions for Smoker Processing After oven or smoker processing remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Sweet Italian Sausage Recipe Sweet Italian Sausage - 10 lbs. Fresh Sausage Recipe Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat , or 10 lbs. of Ground Pork Butt 4 tablespoons salt 2 tablespoons paprika 3 tablespoons fennel seed 2 tablespoons anise seed 1 teaspoon white pepper, ground 1 teaspoon black pepper 1 teaspoon red chili peppers ground 1/2 cup cold water 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk prepared 33-36MM hog casings If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork or beef or a mixture of the two.. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.

Learn how to make your own Pepperoni with this free recipe. Pepperoni - Makes 10 lbs. Smoked Pepperoni Ingredients: 10 lbs lean ground meat (10-15% fat) 2 teaspoons curing salt 4 tablespoons salt 2 teaspoons garlic granules 1 tablespoon paprika 3 tablespoons cayenne pepper (more is optional) 2 tablespoons anise seed 1/4 cup dextrose 1/4 cup corn syrup solids 1 cup Flavor Binder 86 1 cup cold water Casings: 12-14 ft. 33-36 mm hog casings (8" links for pizza) 1 strand 22 mm collagen casings (pepperoni sticks} 9 (1" x 16") fibrous casings (1" for pizza) Directions: Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure. See Directions for Oven Processing or Directions for Smoker Processing. Remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Fresh Breakfast Sausage Recipe Country Sausage (Breakfast) - 10 lbs. Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat, or 10 lbs. of Ground Pork Butt 4 tablespoons salt 1 3/4 teaspoons white pepper 3 1/2 teaspoons sage, ground 2 1/2 teaspoons thyme, ground 2 1/2 teaspoons nutmeg 2 1/2 teaspoons ground ginger 1/2 teaspoons crushed red chili peppers ground 1/2 cup cold water 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk prepared 33-36MM hog casings For Hot Country Sausage follow the above recipe, only use 1 1/2 tablespoons crushed red chili peppers ground, more if you like it hotter. Taste test. If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground beef or pork or a mixture of beef and pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.

Make your own Bologna and Franks Hotdogs -Makes 10 Lbs. Bologna and Franks -10 Lbs. Smoked Sausage Recipe Ingredients: 7 lbs lean meat 2 lbs. pork butt 1 lb. beef or pork fat 4 tablespoons salt 2 teaspoons curing salt 2 tablespoons paprika 2 tablespoons onion powder 2 tablespoons garlic powder 3 teaspoons white pepper, ground 2 teaspoons cardamom, ground 2 teaspoons mustard seed powder 2 teaspoons mace 1/2 cup corn syrup solids 1/4 cup powdered dextrose 1/2 cup ice water 1 cup flavor binder 86 or 2 cups non-fat-dry milk Bologna requires 3 (4 x 16") prepared fibrous casings. Directions: Grind meats and fat together 3 times through fine (1/8-inch) grinder plate. Combine ground meat mixture with all remaining ingredients; mix/knead well. Regrind seasoned meat mixture through fine plate (1/8") one additional time. Stuff seasoned mixture into prepared fibrous casings or hog casings if you are making franks; tie bologna - twist franks into 6" links. Cure stuffed product overnight in refrigerator. Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature of bologna or franks reach 160 degrees F; at which time product is fully cooked. Shower product 2 to 3 minutes with cold water. True venison lovers can grind together 8 lbs. of trimmed venison and 2 lbs. of fresh pork fat for the above recipe.

Smoked Summer Sausage Recipe Ingredients: 10 lbs lean ground meat (10-12% fat) 4 tablespoons salt 2 level teaspoons curing salt 2 teaspoons liquid smoke 3 tablespoons corn syrup solids 3 tablespoons powdered dextrose 2 tablespoons mustard seed, whole 1 tablespoon white pepper 2 tablespoons black pepper, cracked 1 teaspoon coriander seed 1 teaspoon garlic granules 1 cup cold water 1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk 5 (2" x 16") prepared fibrous casings To prepare fibrous casings soak 15 minutes in warm water prior to using. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure. See Directions for Oven Processing or Directions for Smoker Processing. Remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Polish / Kielbasa Sausage Recipe Polish/Kielbasa - Seasons 10 Lbs. Smoked Sausage Recipe Ingredients: 8 1/2 lbs. lean meat 1 1/2 lbs. beef fat 2 teaspoons curing salt 4 tablespoons salt 2 tablespoons powdered dextrose 2 tablespoons garlic granules 2 tablespoons yellow mustard seed, ground 1 tablespoon white pepper 1 teaspoon nutmeg 1 teaspoon cardamom 1 cup cold water 1/2 cup flavor 86, or 1 cup non-fat-dry milk prepared 33-36MM hog casings Directions: Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate. Combine ground mixture with all remaining ingredients (except casings); mix/knead well. Regrind seasoned meat mixture through medium plate (3/16-inch) one more time. Stuff seasoned mixture into prepared hog casings; twist into 8" or 18"links. 18" links are hung horseshoe style. Cure stuffed sausage overnight in refrigerator. Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature reaches 160 degrees F; at which time product is fully cooked. Shower product 2 to 3 minutes with cold water.

Hot Italian Sausage Recipe - For 10 lbs. of Meat Fresh Sausage Recipe Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat, or 10 lbs. of Ground Pork Butt 4 tablespoons salt 2 tablespoons fennel seed 1 1/2 tablespoons anise seed 1 1/2 tablespoons dextrose (sugar) 3 teaspoons coriander seed, ground 1 1/2 tablespoons paprika 2 3/4 teaspoons red chili peppers ground 1 cup cold water 1/2 cup flavor binder 86, or 1 cup non-fat-dry milk prepared 33-36MM hog casings If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground beef or pork or a mixture of beef and pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.