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Venison Jerky Preference
- Thread starter Bones
- Start date
GAGE
GONetwork Member
I have only made ground with the use of a shooter myself and it has always been a hit. As far as chewing, I think that they are about the same myself.
PopPop
Gone But Not Forgotten
Unless you have a slicer or have it sliced the shooter is the way to go.
swampstalker24
Senior Member
I've got a slicer and have always used sliced meat for my jerky. A buddy of mine uses ground and the jerky gun. I'm starting to prefer the ground route bc its doesn't get stuck in my teeth as bad and makes for an over all better product.
Minner
Senior Member
Ground is much easier to chew in my experience. I've got a friend with "bad" teeth and he can't chew really tough stuff. He doesn't eat regular jerky but he likes the ground. I haven't made any in a long time from sliced but have made a bunch of ground jerky over the years.
PappyHoel
Senior Member
Don't have a slicer but I just cut thin pieces of roast or sometimes back strap. I've used the shooter too and it gets high praise
. With the ground meat you can get the spices or pepper to adhere better. With the strips I let them marinate over night.
. With the ground meat you can get the spices or pepper to adhere better. With the strips I let them marinate over night.
Hoss78
Senior Member
What kind of seasoning do y’all use on the ground meat? I’ve always just sliced thin and marinated in whatever is handy with good results. I did try the package stuff once and followed the directions but came out a little too salty and just wasn’t good.
PopPop
Gone But Not Forgotten
I just ruined 6 pounds of ground venison with store bought spicey teriyaki seasoning, can't remember the brand. Like chewing on salt.
HuntinJake_23
Senior Member
Never done the ground, but for slices I fill a gallon ziploc with the meat, and do one bottle of teriyaki sauce(usually Kroger brand) and 1 bottle of liquid smoke. Let marinade for a few days, strain it, then dehydrate!
dwhee87
GON Political Forum Scientific Studies Poster
I like sliced better. I put the meat in the freezer until it starts to firm up, then you can slice it nice & thin. I've made it both ways. The sliced chews a little more.
I love both. I have a meat slicer to cut roast and a jerky cannon for ground.
As far as spices, its hard to beat the Nesco brand of jerky spices. Original and sweet hardwood are my main two that i use. I also like a wet marinade so i use a splash of dales steak sauce along with the powder and add some fresh ground coarse black pepper. Adding honey is good too if you like a sweet heat type.
http://www.nesco.com/products/Jerky-Spices-Jerky-Kits-and-Jerky-Seasonings/
As far as spices, its hard to beat the Nesco brand of jerky spices. Original and sweet hardwood are my main two that i use. I also like a wet marinade so i use a splash of dales steak sauce along with the powder and add some fresh ground coarse black pepper. Adding honey is good too if you like a sweet heat type.
http://www.nesco.com/products/Jerky-Spices-Jerky-Kits-and-Jerky-Seasonings/
Try some Hi Mountain jerky seasoning!
Mexican Squealer
Senior Member
I don't have a slicer but make some dang good jerky. Don't care too much for the ground method.
hunterofopportunity
Senior Member
I use the high mountain original from bps in my ground jerky its always a big hit at Christmas. When I make sliced I marinate in a gallon bag with Worchester sauce and teriyaki sauce equal parts for 24 hrs then add dry seasoning of choice before putting in oven. I use garlic and black pepper.
JHannah92
Senior Member
https://www.amazon.com/gp/aw/d/B009...Mwebp_QL65&keywords=backwoods+jerky+seasoning
I like this stuff myself.
I like this stuff myself.
I like the sliced a lot better myself.
