Pemmican is where you dry out meat and fruit, grind/chop it up then add beef/bear tarrow to it.

Ive got some jerky that has gotten over dry that I should probably turn into pemmican.

Guys who complain about ground meat jerky are using beautiful cuts of meat to make sliced jerky. I use trimmings, double ground, to make a great jerky, my 3 sons hoover it up. The finer cuts get made into finer dishes here. Back straps, sirloin, and round steak don't belong in jerky in my mind.

TrapperE I dehydrate mine at 155 degrees, takes longer on bigger batches than small ones, my recipe doesn't yse cure, just salt, 1 tsp per pound if meat is plenty. Salt, pepper, garlic salt, brow sugar or honey, soy sauce (adds salt too), and liquid smoke. Experiment and have fun!

Why would you want to use trimmings for the most popular form of venison? If you want good product, gotta use good ingredients.

I do make a good product, it is easy, fast, and it never lasts here. I find strip jerky requires more spices and a longer marinade too, ground jerky not so much. Cabelas Jerky Cannon, 3 to 4 hours in the dehydrator, done.

I cook a ton of venison on the grill, the steaks and back straps always go over well here. A nice chunk of sirloin made into philly cheese steak subs comes off the blackstone and gets devoured fast. Whole muscle venison is too good for jerky in my opinion, unless it is front shoulder. I cure whole hind quarter hams too, fantastic eating. Corned venison ruebens, venison osso bucco, pulked neck roast BBQ sandwiches, etc. etc.

If you are happy Sniper, I am happy for ya!

I use whole muscle meat. I used to do the jerky gun thing but using a slicer is much faster for me.

We’re usually lucky enough to kill a moose or elk so we don’t need those roasts etc from a deer so most of the deer meat became jerky. I also switched from the smoker to a dehydrator in last year and prefer the end product more now. I use a “peppered” cure and spice mix that I get locally. It’s dry, I just sprinkle on layers of sliced meat over and over until I’ve filled a container. I let it sit like that for three days before drying.

Sliced jerky a lot less labor intensive...especially if you have a meat slicer :P

I don't have to marinade mine for any extended period, mix n go, done same day. I have 5 pound bags of double ground frozen, I can pull one out at spice and shoot, dehydrate and done. I guess whatever fits your program. We don't see a lot of moose here......I do slice goose breasts to make jerky, and marinate for 2 days though.

I just took a poll over breakfast, unscientific but the three boys say my grilled deer burgers are the number one deer meat meal they like. I cook over wood though, so they are not your average burger.