So I am going to be making about 50 lbs of ground moose jerky and I have never made ground before. What temps do folks out there use and approx how much time am I looking at. Have always made whole muscle jerky but this time have ended up with more good meat that is in smaller pieces. Do I need to add any sort of binders or anything. Not planning on adding any other sort of meat in. Just straight moose.
Any info would be appreciated.
Did you browse through the Jerky (http://forum.bradleysmoker.com/index.php?board=27.0) section of the forum yet? There are lots of ideas in it.
Wish I had moose to make jerky with!! When I'm lucky enough to get one, I grind the deer coarse and add only seasonings, no "binder". Then I stuff into casings (There's a post on here somewhere), slice and dehydrate. Usually takes about 7 hrs at 150* F. As Tbear said, there's lots of good jerky info here. I'm certain you'll find something that works for you.