Rancid Crabtree
08-04-2008, 10:56 AM
Who doesn't like jerky???? Here is how I make ground deer jerky. This will be a 23 pound batch.
Step 1. Keep things clean. Wash everything in hot soapy water and wipe everything down with a solution of 1 part bleach in 10 parts water. I hate those little bacteria.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky_06.jpg
After I butcher a deer I save all the trim and freeze it in gallon sized freezer bags. This bag will hold up to 8 pounds of trim but I like to put between 6 and 7 pounds in them. I thaw them out in the fridge. It takes 2 or 3 days to thaw out. I like to work with meat that still has ice crystals in it. It seems to grind better.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky2_06.jpg
I bought a manual grinder on Ebay but soon tired of turning the handle so I added a motor and some pulleys and enclosed it in a box with a handle so that I can move it easy. The grinder and it’s parts are in another box.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky3_06.jpg
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky4_06.jpg
Add the grinder and the hopper and I’m ready for work.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky5_06.jpg
Start with the largest hole plate that you have so the first grind goes easy
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky6_06.jpg
Make sure to weigh your meat after the first grind to be sure of how much meat you are dealing with. This will tell you how much seasonings you will need.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky7_06.jpg
I really like the AH Nessco brand of spices. No matter what brand you use. Follow the instructions. Make sure to use a brand that includes a curing salt. Without this you run the risk of botulism poisoning.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky8_06.jpg
The cure is the salt looking stuff on the right.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky9_06.jpg
Make sure to mix the seasonings with water. This will help to distribute the spices evenly. If you use them dry, the meat on top will be over seasoned and even after mixing you will not be able to get all the meat seasoned equally.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky91_06.jpg
Pour the seasoning/water over the meat and mix by hand until you can't feel your fingers any more. (This is really cold meat)
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky92_06.jpg
Grind the seasoned meat a second time using a smaller hole plate. I use a hamburger sized hole plate.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky93_06.jpg
Step 1. Keep things clean. Wash everything in hot soapy water and wipe everything down with a solution of 1 part bleach in 10 parts water. I hate those little bacteria.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky_06.jpg
After I butcher a deer I save all the trim and freeze it in gallon sized freezer bags. This bag will hold up to 8 pounds of trim but I like to put between 6 and 7 pounds in them. I thaw them out in the fridge. It takes 2 or 3 days to thaw out. I like to work with meat that still has ice crystals in it. It seems to grind better.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky2_06.jpg
I bought a manual grinder on Ebay but soon tired of turning the handle so I added a motor and some pulleys and enclosed it in a box with a handle so that I can move it easy. The grinder and it’s parts are in another box.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky3_06.jpg
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky4_06.jpg
Add the grinder and the hopper and I’m ready for work.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky5_06.jpg
Start with the largest hole plate that you have so the first grind goes easy
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky6_06.jpg
Make sure to weigh your meat after the first grind to be sure of how much meat you are dealing with. This will tell you how much seasonings you will need.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky7_06.jpg
I really like the AH Nessco brand of spices. No matter what brand you use. Follow the instructions. Make sure to use a brand that includes a curing salt. Without this you run the risk of botulism poisoning.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky8_06.jpg
The cure is the salt looking stuff on the right.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky9_06.jpg
Make sure to mix the seasonings with water. This will help to distribute the spices evenly. If you use them dry, the meat on top will be over seasoned and even after mixing you will not be able to get all the meat seasoned equally.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky91_06.jpg
Pour the seasoning/water over the meat and mix by hand until you can't feel your fingers any more. (This is really cold meat)
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky92_06.jpg
Grind the seasoned meat a second time using a smaller hole plate. I use a hamburger sized hole plate.
http://i28.photobucket.com/albums/c239/212007154/sausage/jerky93_06.jpg