I Have read alot of GB jerky threads and today I am going to try it. Got some moose and added a little pork, am using HM original recipe mix for the jerky. Everything has been ground up and spices mixed in and sitting in the fridge over night. Not sure of the length of cook time but I gather from some of the threads 120 for 2 - 21/2 hours of smoke and then bring temp up to 165. I know a good test for muscle meat jerky is when it bends but doesn't brake its done, how do you gauge GB, won't it brake easy because it is ground.
Mick
Same bend test for the ground as the whole muscle.
The proteins of the meat and salts of the jerky mix along with the overnighter in the fridge will work as a binder and make the jerky like whole muscle when its done.
I like the chew of ground over that of whole muscle.
Ditto with Curt
Quote from: OU812 on November 03, 2011, 10:12:47 AM
Same bend test for the ground as the whole muscle.
The proteins of the meat and salts of the jerky mix along with the overnighter in the fridge will work as a binder and make the jerky like whole muscle when its done.
I like the chew of ground over that of whole muscle.
X3