Do you add pork to venison jerky?

How much pork do I mix with venison?

Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.

What deer meat is best for jerky?

Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and rump roast from the hind legs. Any large roast from the hind leg will do.

Should I add fat to ground venison jerky?

Ground is all I use. I grind my own and grind it coarse with no fat added. Just make sure it is well trimmed before you grind it. I mix the ground meat with whatever jerky recipe I am going to use.

What meats can you make jerky with?

Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.)

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What are pork trimmings?

When pork is “trimmed” the majority of the fat is cut off and prepped for cutting. My trimmings are usual a few inches wide and varies from 6″ to 2 feet long. I get them in 50lb boxes. The only meat that should be on them is when the cutter went a bit to deep into the meat.

How do you prepare deer meat for jerky?

The best way to prepare meat for venison jerky is a three-step process:

  1. Freeze (at 0 degree Fahrenheit) the meat in pieces less than 6” thick, for a minimum of 30 days. …
  2. Steam or roast the meat to an internal temperature of 160 F. …
  3. Place the meat in a 140 F pre-heated food dehydrator for 10-24 hours.

Should you freeze deer meat before making jerky?

When making jerky from wild game, the meat needs to be treated to kill trichinella parasite before it can be sliced and marinated. … To kill the trichinella parasite, freeze a portion of meat that is six inches or less in thickness at 0 degrees Fahrenheit for at least 30 days. This treatment should kill the parasite.

How long do I dehydrate ground venison jerky?

Turn the dehydrator to 160 degrees and let it work its magic. You’ll know your ground jerky is ready by bending it—if it’s still soft and cracks without totally breaking, you’re good to go. It usually takes about 6 hours.

How much pork do you put in deer jerky?

Most will use 1/3 lean to semi lean pork when mixing for ssg. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain.

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How do you grind deer jerky?

How to Make Ground Venison Jerky:

  1. Choose Your Cut of Meat – Use high quality, lean cuts of meat that are free of sliver skin and tendons. …
  2. Grind – Cut the meat into manageable strips that are 1-1/2″ or less so that they can fit through the LEM Big Bite Electric Meat Grinder.

What animal makes the best jerky?

Venison (Deer)

Venison (or deer meat) is by far one of the most popular and best cuts of meat for jerky. It’s because venison is typically that perfect blend of tender and lean with minimal to no interior marbling, which is ideal for making jerky.

How do you keep homemade jerky from molding?

Store in dark, cool places like a pantry. Do not leave jerky in direct sunlight as this can cause condensation within the bag which could result in mold. A little fogging is okay, but if water droplets appear inside your jerky bag; remove jerky and dehydrate longer.

Do you need to bake jerky after dehydrating?

For jerky to be safe, it should be heated to 160°F for beef and 165°F for turkey or chicken jerky BEFORE you dry your strips. Heating the jerky after dehydrating might not kill all bacteria due to it becoming more heat resistant during the drying process.