Re: GRINDING DEER MEAT

Posted by JR Frye on January 16, 2010 at 10:41:04 from (71.7.56.19):

In Reply to: Re: GRINDING DEER MEAT posted by fergienewbee on January 16, 2010 at 02:42:35:

GROUND DEER JERKY:

fIRST OF ALL i GO TO A fAIRWAY STORE OR PRO-BASS
OR ANY STORE THAT SELLS FOOD SEASONING'S:

then i LOOK FOR HICKORY JERKT SEASONING'S:
BY HIGH MOUNTAIN:
This is wht I do:

1. Grind the number of lb's of meat you want to a course of fine tixture { I use course Ground } Why I just do, no Reason.
2. For every 1lb of ground deer meat i add a 1/2
of ground pork sausage.
3. then 2 1/2 tsb,of H/M jerky seasoning
4. Then I add 2 tbs Of barb-q seasoning
5. then 4 tbs of liq, smoke
6. 4tbs of brown sugar
Now mix the tar out of it by hand:
Now you are ready to cook your jerky:
First of all allways cover the bottom of your oven because whin you cook your jerky it will drip down;
Then I use 2 cookie cooling racks, to put jerky
streps on; Every oven is different as to how hot they get,So watch and time the first rak ok.
Next you will need a jerky shooter. it looks like a cheap grease gun: I bought my at wal-mart
I have used it for 6 years;It is called a jery Shooter; I will try and up load a pic of it ok.
Like I said be fore I have made all kinds of jerky, turkey-deer-elk-moose-beef just to name a few it is fun fast and reeeeeeal good. I my stove
I can cook 20lbs of jerky in about 10 hrs. But remember your oven needs be set on very very low temp. So give it a go and see how it comes out. ok
From JR. Frye

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