Teriyaki Ground Beef Jerky???

Discussion in 'Making Jerky' started by jimalbert, Nov 21, 2013.

  1. jimalbert

    jimalbert Meat Mopper

    Anyone ever do Teriyaki ground beef jerky?  I usually dont do ground beef jerky but i just threw a nice big buck in the freezer and did 30 lbs of muscle jerky in the 160L Cabelas dehydrator.  I have about 15 pounds of deer burger from last flintlock season that I would like to try ground beef jerky with and since my wife and kids arent into spicy stuff I thought I might try a teriyaki recipe.  I have a bunch but they call for tons of liquid (as a marinade) and wondered if someone could help me out with a recipe for GB Jerky.  Any suggestions?

    Thanks in advance,

    Jim
     
  2. I do casingless GB snack sticks. Here is a lint to a thread I posted. http://www.smokingmeatforums.com/t/...cks-using-mes-40-and-amnps-with-lots-of-qview You can leave out some of the pepper and make jerky instaed of sticks.

    It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

    I am using 10 lb of 80-20- ground check

    Here is what I did

    Day # 1
    Mix the following:

    #1 Mix

    Tender Quick----------------------2.5 ounces)

    Soy sauce---------------------------4 ounces

    Ice Water----------------------------5 ounces

    Stir this until TQ is dissolved, and put in fridge.

    ============================================================================

    Then mix the following

    #2 Mix

    Black Pepper------------------------------------------------1 TBS

    Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemon and pepper. It is a breed of pepper. A simi hot pepper

    Crushed red pepper--------------------------------------1/2 TBS

    Home grown dried Cayenne Pepper-------------------1 TBS

    Mustard Seed------------------------------------------------1 TBS

    Fennel Seed (slightly crushed)--------------------------1 TBS

    Italian Seasoning--------------------------------------------1 1/2 tsp

    Garlic Powder------------------------------------------------1 tsp

    Onion Powder------------------------------------------------1 tsp
    ==============================================================================

    Any amounts of the ingredients above can change to suit your tastes, except the TQ

    ==============================================================================

    Now spread your ground meat out in whatever you're going to mix it in.
    Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.

    Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.

    Happy smoken.

    David
     
  3. jimalbert

    jimalbert Meat Mopper

    Thanks Mule... However i was looking for something more along the lines of teriyaki flavored.  I actually mixed 10 pounds of bears pepperoni mix early yesterday morning for the gun tonight.  They have a great taste in my opinion.   I think 10 more pounds will go to a recipe that NEPA's hooked me up with and the other 10 I may experiment with some sort of teriyaki concoction if no one reply's with a proven recipe.  Thanks again for the suggestion.

    Thanks,

    Jim
     
  4. mitchk

    mitchk Fire Starter

    I'm actually thawing out 20lbs of ground venison right now and decided to try my hand at ground jerky (picked up a jerky cannon at cabelas yesterday) this week. I have a tried and true teriyaki recipe but I've only used it on non ground meat. I typically turn 4-8 antelope into teriyaki jerky every year but I'm worried my marinating recipe will not work with ground meat. Do you or NEPA's care to share the recipe you'll be trying ? :grilling_smilie:
     
    Last edited: Nov 23, 2013
  5. jimalbert

    jimalbert Meat Mopper

    Believe it or not the recipe at the top of this post is one of the best I have had.  Taste's slightly like pepperoni but very good.  Here is the one that NEPAs suggested.

    5 lbs gb (extra lean to lean)

    3 Tbs non iodized salt

    1 tsp cure #1

    3 Tbs non iodized salt

    1 Tbs garlic powder

    1 Tbs onion powder

    2 tsp cayenne pepper

    2 tsp black pepper

    2 tsp curry powder

    1/2 cup non fat dry milk (used for a binder and aids in shrinkage.)

    1 cup water

    Mix all the dry with the water. Doing this will eliminate any clumping of the dry into the meat. Mix well until you have a sticky gb mix.

    You can bag this overnight in fridge if you like. Make into patys, strips or extrude for a jerky gun. Smoke your normal way or dehydrate. Add whatever you like. I know this looks like its warm but its not.

    Enjoy

    THanks,

    Jim
     
  6. mitchk

    mitchk Fire Starter

    Thanks :yahoo:

    It looks very similar to my old recipe minus the teriyaki/soy/pineapple. I'm going to break my 20lb into 5 lb batches and do some experimenting. I'm a pineapple in jerky nut so I imagine all will have that in it.
     

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