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Hank Shaw's Ground Jerky

GCTerpfan

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From the Buck Buck Moose cookbook, this stuff is insanely good. Neighbor says this needs to be at the State Fair.
Venison, bacon, and blueberries. Yum.


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I'm always up for a new jerky recipe. Can you give some more details?
 

River Hunter

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1.75# venison
0.25# bacon
1 cup dried blueberries
1 Tbsp salt
1/2 tsp cure #1
2 tsp black pepper
1/2 tsp ground nutmeg
1Tbsp onion powder
1 Tbsp smoked paprika
3 Tbsp sugar
1/4 c water


Grind the venison, bacon and dried blueberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried blueberries well and add them to the ground meat. Put the meat and blueberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.


If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.


The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.


This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge and freezes well.

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Chimney7

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I can second that this is phenomenal.

From my experience, the fine die for grinding is critical and do not over dry it. 2.5 hours in the dehydrator for me.
 

Tapeworm

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This sounds like a winning combination

Making me want to start looking to buy a grinder


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River Hunter

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Minnesota
I can second that this is phenomenal.

From my experience, the fine die for grinding is critical and do not over dry it. 2.5 hours in the dehydrator for me.
Absolutely, do not over-dehydrate. That chewiness makes it candy. I put mine on the smoker for an hour then moved it to the dehydrator. Adding a bit of smoke makes it uber delicious.

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Chimney7

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Absolutely, do not over-dehydrate. That chewiness makes it candy. I put mine on the smoker for an hour then moved it to the dehydrator. Adding a bit of smoke makes it uber delicious.

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If you’re hip to hank shaws recipes I’m assuming you have a copy of buck Buck moose, if youre into sausage, I highly highly recommend making the banger sausages. Instead of making links, form them into patties. That is probably my favorite recipe from that book.
 

GCTerpfan

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How simple are the recipes in Buck, Buck, Moose? Do they use readily available ingredients? I purchased the Meat Eaters cookbook and although I am sure the recipes are good, most of them require ingredients I don't have easy access to.
 

River Hunter

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Minnesota
How simple are the recipes in Buck, Buck, Moose? Do they use readily available ingredients? I purchased the Meat Eaters cookbook and although I am sure the recipes are good, most of them require ingredients I don't have easy access to.
I would say there is a good mix of both. Between Meateater and Buck Buck Moose I use BBM 10x more often and EVERYTHING is fantastic. Some of the Meateater recipes haven't impressed me but they are a good starting point.

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Kyle Hey

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How simple are the recipes in Buck, Buck, Moose? Do they use readily available ingredients? I purchased the Meat Eaters cookbook and although I am sure the recipes are good, most of them require ingredients I don't have easy access to.
BBM is an awesome book. I did find myself making a long list of ingredients to purchase, but it was well worth it. I haven't had to order anything online yet, but it did take some time to gather the proper materials locally. Now i plan on running through a bunch of recipes.
hopefully nocking out all the roasts, ground meat and shank sections this year. Without a doubt the book has increased my knowledge and interest in whitetail butchering and cooking.

The biggest problem is now I need to shoot more deer.
 

Chimney7

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Jan 12, 2020
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I’ve got a bottom round in brine to make the corned venison recipe in that book.

If any of you venison chefs out there are looking for a crowd pleaser, reubans with homemade sauerkraut and deer you killed/corned yourself will do it.
 

TreeMunkie

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I’ve got a bottom round in brine to make the corned venison recipe in that book.

If any of you venison chefs out there are looking for a crowd pleaser, reubans with homemade sauerkraut and deer you killed/corned yourself will do it.
I’m going to try that. I brined and smoked a bottom round for dinner tonight. To think I used to get my deer processed into nothing but burger and steaks. And then I grilled them on a gas grill like beef and wondered why people love venison. Another reason I love SH. I have learned new ways to enjoy the game I kill.
 
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