BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Jerky Making => Topic started by: bflosmoke on December 20, 2009, 07:25:18 PM

Title: Venison/pork jerky
Post by: bflosmoke on December 20, 2009, 07:25:18 PM
Hi all here is a strange one.
A friend of mine was given some ground venison mixed with ground pork about 50/50. Is there anyway I can make jerky out of that for him?
BFLO
Title: Re: Venison/pork jerky
Post by: KyNola on December 21, 2009, 07:16:33 AM
Don't know why not.

KyNola
Title: Re: Venison/pork jerky
Post by: classicrockgriller on December 21, 2009, 09:26:41 AM
Quote from: KyNola on December 21, 2009, 07:16:33 AM
Don't know why not.

KyNola

I agree with KN.

I am not a great jerky maker, but the venison was prob 100% lean and the pork was prob 85% lean and
combining the two would still give you an 85/15 ratio.
Title: Re: Venison/pork jerky
Post by: NePaSmoKer on December 21, 2009, 12:07:05 PM
How many pounds did he get?   was what he got this from a larger mix amount?

50/50 mix of pork and venison sounds like too much pork. Usually the cut is 80/20
Title: Re: Venison/pork jerky
Post by: pensrock on December 21, 2009, 01:46:28 PM
If theres enough there, it would make some great smoked sausage.
Title: Re: Venison/pork jerky
Post by: bflosmoke on December 21, 2009, 01:50:17 PM
He got the venison and mixed in the pork himself before thinking about jerky. I know your asking yourself "why wouldnt jerky be his first thought?"
I  will just tell him it probably wont work.
Thanks
Title: Re: Venison/pork jerky
Post by: KyNola on December 21, 2009, 02:04:45 PM
I would still try it.  While the mix ratio may not be the best you could hope for, I would still give it a shot.  I'm one of those guys who is just enough of a lame brain to try stuff like this.  So what if it doesn't work out like you intended?  And what if it does? ;)

KyNola
Title: Re: Venison/pork jerky
Post by: classicrockgriller on December 21, 2009, 03:01:55 PM
If he had his deer done by a processor, then it's probably not a 50/50 mix.

Probably closer to a 60/40 or 70/30.
Title: Re: Venison/pork jerky
Post by: OU812 on December 21, 2009, 04:23:09 PM
bflosmoke, just throwing this out there but I would add some lean beef in the mix to get it back to 80/20. Something like eye of round.
Title: Re: Venison/pork jerky
Post by: bflosmoke on December 23, 2009, 05:58:20 AM
Thanks all. I have been away for a few days and havent had much time for checking the site. I will talk to him and we will try something it might even make a good fatty.
BFLO