[pbuck]

Question for the jerky dehydrator guys. I know it was already mentioned about adding liquid smoke but would it be alright to put it on smoker for a few hours then move to dehydrator? Might seem like a silly question but I have no experience with a dehydrator.

I can’t see why this would hurt anything.

 

[pbuck]

When you all are referring to pork in your venison sausages is it pork fat or meat.

and do you add any pork fat to your deer jerky if doing it from ground meat with a jerky gun.
I bought a smoker this past week and am looking to do my own deer into pepperoni and jerky this year. And slowly learn to do different things.

I use pork shoulder in my sausage. It has plenty of fat in the meat. I’ve settled on about 2-1 ratio of lean venison to pork shoulder for almost all my sausages. That’s 8# of venison and 4.5# pork for a 12.5# batch.

A lot of times I’ll use country still ribs instead of shoulder. It’s usually cheaper, for whatever reason, but is the exact same thing.

 

[Leviw96]

I use pork shoulder in my sausage. It has plenty of fat in the meat. I’ve settled on about 2-1 ratio of lean venison to pork shoulder for almost all my sausages. That’s 8# of venison and 4.5# pork for a 12.5# batch.

A lot of times I’ll use country still ribs instead of shoulder. It’s usually cheaper, for whatever reason, but is the exact same thing.

Thanks. For the reply. Planning on starting this next week

 

[hokiehunter373]

You know the drill.

 

[USMC TBone]

When you all are referring to pork in your venison sausages is it pork fat or meat.

and do you add any pork fat to your deer jerky if doing it from ground meat with a jerky gun.
I bought a smoker this past week and am looking to do my own deer into pepperoni and jerky this year. And slowly learn to do different things.

I dont have much experience with the ground meat and jerky gun method, but I know when making regular (not ground meat) jerky I wouldn't want any extra fat inbthe meat. Generally when making regular (not ground meat) jerky you want the meat as lean as possible. Any residual fat will stick around after the drying process and not dry out. The heat used is usually low enough that the fat won't render completely (melt/liquify). This would make the jerky greasy and less shelf stable. It will also make it possible for the grease in the jerky to go rancid providing an off taste/smell to it. This might not be as big of a deal if the jerky doesn't last as long or if you plan on storing the jerky in a freezer long term or fridge for short term. But for all intents and purposes you generally want as little fat/grease in your jerky meat as possible.

Now when making sausage it's the other way around. I'm still new to the sausage arena, but from what I've read you want enough fat in your sausage meat mixture to keep it from drying out or being crumbly when cooked/smoked. I made some venison breakfast sausage that was 2 lbs ground pork (tubes bought from store) and 3 lbs of lean ground deer meat (I trim as much fat and gristly bits off my venison as possible before grinding it myself). I think the consistency came put great and plan to use a similar mix for future sausage endeavors (if I can get another deer soon).

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[Leviw96]

I dont have much experience with the ground meat and jerky gun method, but I know when making regular (not ground meat) jerky I wouldn't want any extra fat inbthe meat. Generally when making regular (not ground meat) jerky you want the meat as lean as possible. Any residual fat will stick around after the drying process and not dry out. The heat used is usually low enough that the fat won't render completely (melt/liquify). This would make the jerky greasy and less shelf stable. It will also make it possible for the grease in the jerky to go rancid providing an off taste/smell to it. This might not be as big of a deal if the jerky doesn't last as long or if you plan on storing the jerky in a freezer long term or fridge for short term. But for all intents and purposes you generally want as little fat/grease in your jerky meat as possible.

Now when making sausage it's the other way around. I'm still new to the sausage arena, but from what I've read you want enough fat in your sausage meat mixture to keep it from drying out or being crumbly when cooked/smoked. I made some venison breakfast sausage that was 2 lbs ground pork (tubes bought from store) and 3 lbs of lean ground deer meat (I trim as much fat and gristly bits off my venison as possible before grinding it myself). I think the consistency came put great and plan to use a similar mix for future sausage endeavors (if I can get another deer soon).
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I think you are correct. I talked with a friend at work that smokes he said the same.

 

[pbuck]

LEM is having a 25% off sale site wide. It’s usually 20% so this is a pretty good deal.

 

[GTO63]

Anyone have a good recipe for a sweet and spicy jerky for muscle meat ?

 

[NYArcher24]

Anyone have a good recipe for a sweet and spicy jerky for muscle meat ?

I use this. Only thing different I do is double up the liquid smoke and add hot sauce


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[NYArcher24]

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[GTO63]

thank you appreciate it!

 

[joesandi]

Question for all that make items that you will reheat to eat after smoking ie polish, andouille etc.
Is it necessary to get the item up to the temp the directions require if you are not going to eat them off the smoker? I was asked this by the BIL and my first answer was yes. But now thinking about it I am not sure. I did read somewhere that you do need to get the meat up to a certain temp and hold for awhile in order to kill most pathogens.
What do you think?

 

[ThumbsMcGee86]

Here’s a nice Tenderloin treat:

Tenderloins
Light coat of olive oil
Traeger Blackened Saskatchewan

Smoke at 250 until a temp of 145°.

Rest for 3 minutes, enjoy!

 

[GTO63]

Has anyone used the Meater plus thermometer? My Igrill thermometer bit the dust, so thinking about asking Santa for a Meater, just curious how guys like them if you had one

 

[pbuck]

Has anyone used the Meater plus thermometer? My Igrill thermometer bit the dust, so thinking about asking Santa for a Meater, just curious how guys like them if you had one

I know 12 Ringer has/had one but I haven’t seen him on here for awhile. He bought in back when it was in development.

 

[GTO63]

I know 12 Ringer has/had one but I haven’t seen him on here for awhile. He bought in back when it was in development.

Awesome, TY

 

[hokiehunter373]

Question for all that make items that you will reheat to eat after smoking ie polish, andouille etc.
Is it necessary to get the item up to the temp the directions require if you are not going to eat them off the smoker? I was asked this by the BIL and my first answer was yes. But now thinking about it I am not sure. I did read somewhere that you do need to get the meat up to a certain temp and hold for awhile in order to kill most pathogens.
What do you think?

I don't know why you wouldn't and without thinking too much into it I would say, yes, you need to. Maybe if you pull whatever it is and freeze it right away it'll be safe but I'm not sure what benefit you're getting from doing so.

 

[joesandi]

Hokie I agree. My BIL's thought was saving time smoking since it would be cooked again anyways. Since we do things at my house I'm pulling rank and saying smoking until done.

 

[nicko]

Anybody have a smoke planned for Christmas? I do a brisket every year.

 

[Primeshooter67]

I have found that when smoking pork the simpler the better! Sure i do the mustard, and some Dan-Os original , sweet paprika, garlic/onion powder, and a bbq rub simple smoke 4 hrs, in oven for 2 wrapped in tin full of apple juice. Comes out perfect every time! I do brisket similar no mustard / no apple juice!