Ground venison in dehydrator

WMAallDAY

6 pointer
Nov 27, 2017
162
Your sisters house
I have been wanting to buy a grinder and a jerky gun. Do you remove all the silver lining and stuff just like you would cutting it in strips? I'm trying to find a quicker way to make it.
Front shoulders go into the grinder right off the bone. You’ll spend your entire life trying to remove the silver skin from the shoulders. I find it easier to just stop the grinder often and ‘clean out/clean off’ the cutting blades of the built up silver skin. I’m so jaded about those tendons anymore, I only focus on the back straps and a couple steaks off the back hams before I package to freeze.
 

barney

12 pointer
Oct 11, 2005
18,709
A big batch will stay cool longer and have more evaporation to slow the drying. I know the USDA will tell you to hit 160 but that’s misleading. At that temperature it kills the bacteria almost instantly. What they don’t tell you is heating it to a lower temperature, say 140, will kill everything as well it just takes a longer period. It’s why cooking a hamburger is different because you don’t cook a burger for 4 hours like you do jerky. So you must hit the higher temperature to be safe. This along with the added cure and salt makes it all safe and good to go.
Zackly.
 

120+

12 pointer
Aug 22, 2006
19,457
You can't get there from here.
I’ve got deer that was ground. 100% venison. Cured and seasoned over night. Placed in dehydrated at 160. Everything on YouTube said 6 hours or until it’s done. Most times were n the ball park.

Just checked it and 3 hours in it seems done to me. Using a Cabelas 10 tray. 160 is max. Any advice or opinions. Don’t see how that’s possible. It’s only 1 tray of 1 pound of strips as a test run.
Well I would consult @barney since he is the food expert but I'll say this. If you dry it and put in the freezer for a month I think you kill any bacteria.
 

carnivore

12 pointer
Nov 17, 2007
11,543
Ky
I’ve got deer that was ground. 100% venison. Cured and seasoned over night. Placed in dehydrated at 160. Everything on YouTube said 6 hours or until it’s done. Most times were n the ball park.

Just checked it and 3 hours in it seems done to me. Using a Cabelas 10 tray. 160 is max. Any advice or opinions. Don’t see how that’s possible. It’s only 1 tray of 1 pound of strips as a test run.
If its done its done.
Taste the thickest piece as a test.

maybe theirs was a little thicker.
I check my sliced jerky frequently and pull whats done as i go. Half takes twice as long.
 

bluegrassDan

6 pointer
Dec 17, 2008
196
Front shoulders go into the grinder right off the bone. You’ll spend your entire life trying to remove the silver skin from the shoulders. I find it easier to just stop the grinder often and ‘clean out/clean off’ the cutting blades of the built up silver skin. I’m so jaded about those tendons anymore, I only focus on the back straps and a couple steaks off the back hams before I package to freeze.
Sharpen that grinder knife and plate on a piece of 320 grit (wet) taped to your countertop to make sure they stay flat. That should get rid of most of the silver skin that clogs up the works.
 


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