If you go to all the trouble of making your own jerky, I highly recommend spending the less than $100 to buy a vacuum sealer. It greatly lengthens the shelf life and is great for storing/sharing with friends
@@ogoneninefour4917 You don't need both... I think the Vacuum Sealer for this ground beef version of beef jerky... where normal beef jerky is so dry, and not as suitable to bateria, where the gel packet would go well with normal, dry beef jerky. It will cost a lot in the long run if we do Both.
If you're not a hunter, like me, than definitely make friends with one! My buddy just gifted me 2lbs of fresh ground venison that I'm going to make, which is why I'm here! Great video, thank you so much.
Great video. I like your method to increase or decrease the spice. Thanks for sharing. We have a small Excalibur dehydrator a 5 tray model. It will do about 2 pounds.
Thanks for sharing! Ive been on the search for a different recipe because every one I've ever tried has soy sauce and that usually ends up being about all I can taste in the jerky - the pieces always end up black. I want a recipe that will look and taste more like bought jerky. Anxious to try yours. Thanks again!
I was planning on making this with ground venison and ground bison. Some recipes tell you to add fat. Either pork or beef. Not sure if that's required since you went all lean here.
Very cool, and a good way to enjoy venison. Adding a jerky cannon to my shopping list. I do have a square dehydrator but someone could use a round tray style easy enough. Cheers.
Carlsbad New Mexico... That is where I live.... We used to have really good Beef Jerky here... until they (business) moved to Ruidoso... I sure miss their Lemon Pepper.
Thanks for sharing your recipe, gonna give it a whirl sometime in the next few days just waiting on some ground beef and venison mix to thaw. Anywhere near Benton Ar. I can find your Marinade?
I like the strips better. I smoke for 8 hours. Then I put them in the over at 350 for 10 min till they “whistle”…make noise.lol. From there I put them in a ziplock bag and into the fridge to sweat back some moisture so they soften up. The next day i cut them into half inch squares! Super soft so they won’t brake your teeth.
is adding water or more liquid to your ground deer jerky make it easier to come out of the jerky gun mine wants to bunch up as it comes out or come out into sections.
Great video! Got a ton of ground venison. My son’s done good this year. A buck and doe. My question is had the ground meat mixed with some pork. Can I still dehydrate it?
What temp, how long, to do in oven? I don't have dehydrator please? I mean I've looked at soooo many oven sites and they say anywhere from 145 to 175! I guess ill end up just going safe. Def trying your recipe, sounds best of all ive looked at. My first try, after hunting for 30 years!! 😊
Try using a drinking straw and suck the air out of the baggies. It lasts longer and prevents freezer frost.. I do that at times but usually use a vacuum sealer. They really extend the life. Thanks for the recipe.
I’m just starting out and looking for info on how to make my own spice blends, do you have any advice on the best place to start? Great video btw, I’m looking forward to trying your recipe here in New Zealand.
Hi, Thanks for the many wonderful detailed explanations on each process, I ve made ground beef venison jerky before many times, and really want to try your recipe, unfortunately I am in Mexico, and will have to wait a while to purchase your Payne County Marinade, you were kind enough to give us a substitute using Worcestershire Sauce and water, but does is the finished product with this substitution as good as using your marinade? or close to it?. Thanks in advance for your reply.
Is curing salt really necessary? I've been making jalapeño deer jerky for 4 years and I've never used the curing salt. My dehydrators go up to 155 and I've been told that's warm enough to get rid of anything harmful. So should I be using curing salt? Instead of just iodized salt
Hi John-I would just add the pepper puree along with all the other ingredients before mixing it into the meat. One way to determine how much to use would be to taste it before adding it to the meat--totally depends on your pain tolerance🤣
I made this recipe and not sure if I did something wrong, but it seams to be really lacking that salty taste that jerky usually has. I even looked back over everything and did this to a T other than I used the Worhestershire water mix as I don’t have access to that marinade
Making ground deer jerky tomorrow first time normally do the strips, thought I'd give your recipe a try. My wife favorite is Teriyaki, I don't have any of your marinade yet, could I use Teriyaki sauce and water in place of the Worchester sauce and water? Or would I be better just getting the Teriyaki Jerky Seasoning packet?
Thank you for a straight forward video. Would you by chance know if you can pressure can jerky for longer storage? I don't like freezing anything ready to eat if I don't have to. I'm too impatient waiting for it to thaw lol
I'm sure you could! If you can pressure-can uncured meat, then I'm sure there's a way with cured, dehydrated product. Thanks so much for the kind words!
Depending on correct drying, it's good at room temp in a Ziploc for a really long time, especially since it's also cured. But I do freeze all the bags and pull them out as needed--to retain quality more than anything.
My jerky cannon hasn't left its box in 15 years. Spent more time loading it than emptying 😅. Turned out to be better to crush tube down on the vertical stuffer to 1/4" and move dehydrator tray back and forth.. WAY faster, less filling, less hand washing.
You sure can! You'll just have to add some salt in its place...MSG on has 60% the "saltiness" of table salt, so I'd replace the MSG with 2.5t table salt!
If you go to all the trouble of making your own jerky, I highly recommend spending the less than $100 to buy a vacuum sealer. It greatly lengthens the shelf life and is great for storing/sharing with friends
I’m glad you posted this. I was wondering if it’s ok to vacuum seal the jerky. Probably wouldn’t hurt to throw in a silica gel packet, too.
@@ogoneninefour4917
You don't need both...
I think the Vacuum Sealer for this ground beef version of beef jerky... where normal beef jerky is so dry, and not as suitable to bateria, where the gel packet would go well with normal, dry beef jerky.
It will cost a lot in the long run if we do Both.
Vacuum pack it,throw it in the freezer!!
Great video! Thanks for not rushing, ton of info in short video!!!!
Love the Payne seasonings
Just found them at meat market in shawnee
Used everyone for our Christmas dinner. Everyone loved it
If you're not a hunter, like me, than definitely make friends with one! My buddy just gifted me 2lbs of fresh ground venison that I'm going to make, which is why I'm here! Great video, thank you so much.
You know it takes 10#'s of meat to make 1# of jerky.
@@withoutprejudice8301 welp it was a tasty haul even at two pounds. Definitely did not need an entire pound of it.
Thank you for sharing this! Hope you have a great season!
Thanks from western Oklahoma!! Good info!!
Ingenious! What a great and tasty way of stretching out the meat supply
Most of the time it's the trim that goes into jerky (by those that cut up their own deer). It's the neophytes that grind everything into jerky.
The jerky is definitely the easy part but finding just the right flavor is definitely the trick , we’ll be trying this one soon enough I think 👍🏻
Thanks man! Hope you love it!
I’ll be buying some of this Marinade here soon. Looks great
Great video. I like your method to increase or decrease the spice. Thanks for sharing.
We have a small Excalibur dehydrator a 5 tray model. It will do about 2 pounds.
Good afternoon Payne family 🇺🇸
Makes me hungry for what my dad used to make.
Thanks for sharing 👍
I'll be trying that out.
What do you think about adding liquid smoke to this recipe?
Thanks for sharing! Ive been on the search for a different recipe because every one I've ever tried has soy sauce and that usually ends up being about all I can taste in the jerky - the pieces always end up black. I want a recipe that will look and taste more like bought jerky. Anxious to try yours. Thanks again!
Ohhhh I didn't think about using Payne County Marinade for this...next batch!
About to pick up my sons meat today. Cant wait to try this recipe
I was planning on making this with ground venison and ground bison. Some recipes tell you to add fat. Either pork or beef. Not sure if that's required since you went all lean here.
Very cool, and a good way to enjoy venison. Adding a jerky cannon to my shopping list. I do have a square dehydrator but someone could use a round tray style easy enough. Cheers.
I have not seen this in Carlsbad, NM would like to try it since Jason says it's good.
Carlsbad New Mexico... That is where I live....
We used to have really good Beef Jerky here... until they (business) moved to Ruidoso... I sure miss their Lemon Pepper.
Thanks for sharing your recipe, gonna give it a whirl sometime in the next few days just waiting on some ground beef and venison mix to thaw. Anywhere near Benton Ar. I can find your Marinade?
Thank you Shane! Awesome!!😊
Great recipe! Do you have another flavor variation you like? Like an original versus this type. Ty
I like the strips better. I smoke for 8 hours. Then I put them in the over at 350 for 10 min till they “whistle”…make noise.lol. From there I put them in a ziplock bag and into the fridge to sweat back some moisture so they soften up. The next day i cut them into half inch squares! Super soft so they won’t brake your teeth.
is adding water or more liquid to your ground deer jerky make it easier to come out of the jerky gun mine wants to bunch up as it comes out or come out into sections.
Definitely.
Thank for the recipe 👍
Great video! Got a ton of ground venison. My son’s done good this year. A buck and doe. My question is had the ground meat mixed with some pork. Can I still dehydrate it?
Great video! Wish I didn’t have to scroll down so far to see it.
Me too, thanks for watching!
What temp, how long, to do in oven? I don't have dehydrator please? I mean I've looked at soooo many oven sites and they say anywhere from 145 to 175! I guess ill end up just going safe. Def trying your recipe, sounds best of all ive looked at. My first try, after hunting for 30 years!! 😊
Set oven at lowest temperature, place handle of wooden stir spoon between door & oven (to allow airflow) and dry till pliable. Not bone dry snap.
I would have thought ground jerky would take less than steak jerky. After 7 hours, does it bend or snap?
Try using a drinking straw and suck the air out of the baggies. It lasts longer and prevents freezer frost..
I do that at times but usually use a vacuum sealer. They really extend the life.
Thanks for the recipe.
Try pushing the freezer bag down in water then zipping closed. Does same thing without all the straw sucking.
I’m just starting out and looking for info on how to make my own spice blends, do you have any advice on the best place to start? Great video btw, I’m looking forward to trying your recipe here in New Zealand.
Well done!
If we were going to leave out the pink salt, do we need to add more regular salt? I'm okay with freezing the jerky!
Oh snap, deer jerky. My fav.
In fact I'd rather eat my deer like this.
Carry it every where. No grill required.
Freezing, it does ✅
Hi, Thanks for the many wonderful detailed explanations on each process, I ve made ground beef venison jerky before many times, and really want to try your recipe, unfortunately I am in Mexico, and will have to wait a while to purchase your Payne County Marinade, you were kind enough to give us a substitute using Worcestershire Sauce and water, but does is the finished product with this substitution as good as using your marinade? or close to it?. Thanks in advance for your reply.
Do you preheat the dehydrator?
2:38
EXCELLENT Choice....
WHY? Because this is Pure...
This Molasses is UNSULPHURED... That is good news.
Thanks for the tip
Is curing salt really necessary? I've been making jalapeño deer jerky for 4 years and I've never used the curing salt. My dehydrators go up to 155 and I've been told that's warm enough to get rid of anything harmful. So should I be using curing salt? Instead of just iodized salt
when would you add the ghost pepper purée or any other spicy purée? How much do you add per 5lbs of meat? Thanks for the video! It was a good one
Hi John-I would just add the pepper puree along with all the other ingredients before mixing it into the meat. One way to determine how much to use would be to taste it before adding it to the meat--totally depends on your pain tolerance🤣
I made this recipe and not sure if I did something wrong, but it seams to be really lacking that salty taste that jerky usually has. I even looked back over everything and did this to a T other than I used the Worhestershire water mix as I don’t have access to that marinade
add soy sauce
When adding like the habanero, ghost, or Carolina powders how much do you recommend adding to the mix
If I wanted to make a teriyaki batch, would I sub for the Worcestershire sauce or add the teriyaki to it?
Making ground deer jerky tomorrow first time normally do the strips, thought I'd give your recipe a try. My wife favorite is Teriyaki, I don't have any of your marinade yet, could I use Teriyaki sauce and water in place of the Worchester sauce and water? Or would I be better just getting the Teriyaki Jerky Seasoning packet?
Thank you for a straight forward video. Would you by chance know if you can pressure can jerky for longer storage? I don't like freezing anything ready to eat if I don't have to. I'm too impatient waiting for it to thaw lol
I'm sure you could! If you can pressure-can uncured meat, then I'm sure there's a way with cured, dehydrated product. Thanks so much for the kind words!
Can you tell me the size bowl you used for the 20 pounds meat. Like that size please ty
I think it's a 30qt. I used to use it to blend spices in!
How long roughly is a bag good for ? And do you store in the fridge or countertop fine? Thanks
Depending on correct drying, it's good at room temp in a Ziploc for a really long time, especially since it's also cured. But I do freeze all the bags and pull them out as needed--to retain quality more than anything.
He's dreamy 😀❤️❤️❤️❤️❤️😘😉
Will this recipe be good if I mixed the ground deer meat with beef fat beforehand to make it 80/20? Or does it have to be lean? Thanks
I greatly prefer lean meat when drying. The fat can go rancid and stays pretty greasy, even if it's frozen. Thanks for reaching out!
Fat in jerky tastes bad. The more fat, tendons, silver skin you can remove the better. Unless u like using a toothpick to get bits out.
My jerky cannon hasn't left its box in 15 years. Spent more time loading it than emptying 😅. Turned out to be better to crush tube down on the vertical stuffer to 1/4" and move dehydrator tray back and forth.. WAY faster, less filling, less hand washing.
How can I order the spices and can I get jerk or best is deer sausage.
Do you grind it once or twice.
Hi Jamie! I just ground it once using the small die. Some people grind it again once the ingredients are added. Thanks for reaching out!
T stand for teaspoon or tablespoon?
Capitol T should be Tablespoon, smaller case t should be teaspoon.
Is t teaspoons or tablespoons on your recipe?
Hey Ema! "t" is teaspoons!
Can you skip the MSG?
You sure can! You'll just have to add some salt in its place...MSG on has 60% the "saltiness" of table salt, so I'd replace the MSG with 2.5t table salt!
@@PayneCountyRust Thank you!
Nice
Crockers said to say hi…👋
That's what I do ....slice & marinate.
Dehydrator
I have to couple question Payne if you see this I would like to ask you
Wow
Thank you......I went to like it......but there is only a thumbs down choice😬
Just want to verify, the small t in the recipe is teaspoons.
I did not know Hunter Biden makes jerky
Msg is a neurotoxin!!!!!