Boiling Ground beef

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Ridgerunner
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Re: Boiling Ground beef

Postby Ridgerunner » Sun Nov 25, 2007 9:53 pm

Looks like you got the rib cage cleaned out pretty good. Not a whole lot of meat there for BBQ ribs. I usually do the same as you and just trim it out for grinds. It will be jerky time before long! ;)
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Re: Boiling Ground beef

Postby Mags » Mon Nov 26, 2007 5:56 pm

zelph wrote:Mags, what cut of meat do you use for your jerky? After it's boiled how do you add the spices and is it a liquid commercial spice or your own concoction?


I just use lean ground beef, throw in "Italian" dressing and dehydrate. It is has been years since I've done it, but it works well. I'll only partially boil the meat BTW.
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Re: Boiling Ground beef

Postby zelph » Mon Nov 26, 2007 5:57 pm

Ridgerunner wrote:Looks like you got the rib cage cleaned out pretty good. Not a whole lot of meat there for BBQ ribs. I usually do the same as you and just trim it out for grinds. It will be jerky time before long! ;)


It's already in strips, makes it easy to process. I'll see how they turn out. Anything that has some fat on it will be boiled in the marinade.

After cutting, I wound up with one full pan of meat. I'm guessing 20 pounds. I'll weigh it when I process it after the marinade. I'll post your modified recipe also :D

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Re: Boiling Ground beef

Postby zelph » Mon Nov 26, 2007 6:03 pm

Mags wrote:
zelph wrote:Mags, what cut of meat do you use for your jerky? After it's boiled how do you add the spices and is it a liquid commercial spice or your own concoction?


I just use lean ground beef, throw in "Italian" dressing and dehydrate. It is has been years since I've done it, but it works well. I'll only partially boil the meat BTW.


Mags, ground beef sounds new to me for jerky.
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Re: Boiling Ground beef

Postby Mags » Mon Nov 26, 2007 6:30 pm

zelph wrote:
Mags wrote:
zelph wrote:Mags, what cut of meat do you use for your jerky? After it's boiled how do you add the spices and is it a liquid commercial spice or your own concoction?


I just use lean ground beef, throw in "Italian" dressing and dehydrate. It is has been years since I've done it, but it works well. I'll only partially boil the meat BTW.


Mags, ground beef sounds new to me for jerky.


Well more like "jerky". :)

It is yummy, cheap and easy to make, though.
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Re: Boiling Ground beef

Postby zelph » Mon Nov 26, 2007 6:36 pm

Mags, I like yummy and cheap :D
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Re: Boiling Ground beef

Postby Ridgerunner » Mon Nov 26, 2007 7:27 pm

Ground meat works fine if you have a "jerky shooter" , which is like a caulking gun with a flat end tip. It is easier to chew but the flavor is just as good. I've done both ways but prefer the solid muscle slices. Just remember when using ground meats, to keep them lean as the fat is what turns rancid quicker. I also will use ground meat and roll into , well , "rolls" :lol: for summer sausage and hard salami to be dried in the oven.
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Re: Boiling Ground beef

Postby zelph » Mon Nov 26, 2007 9:47 pm

Ridgerunner wrote:Ground meat works fine if you have a "jerky shooter" , which is like a caulking gun with a flat end tip. It is easier to chew but the flavor is just as good. I've done both ways but prefer the solid muscle slices. Just remember when using ground meats, to keep them lean as the fat is what turns rancid quicker. I also will use ground meat and roll into , well , "rolls" :lol: for summer sausage and hard salami to be dried in the oven.


What binds the ground beef together after it's boiled. I invision it being little loose pieces of beef. Is it the marinade put on after the boil?

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Re: Boiling Ground beef

Postby Ridgerunner » Tue Nov 27, 2007 12:12 am

What binds the ground beef together after it's boiled. I invision it being little loose pieces of beef. Is it the marinade put on after the boil?

Like your avatar!!!!


I think somewhere along the line, we had a communication breakdown :?

The only time i boiled ground beef is in the cincinnati style chili recipe and if you have ever had Cincy chili, you know it is on the runny side.

To marinade for jerky, you use raw product and marinade it. Then you cook it by drying it out in a dehydrater or spread out in the oven on the lowest setting.

With ground meat, you can use a dry or wet marinade and work it in with your hands. Let it sit in the fridge for a few hours and then use the ol' jerky shooter to squeeze out jerky or there is a tube attachment for it that allows you to make beef(deer) sticks. If you don't have a jerky shooter, you can roll it out 1/4 inch thin on aluminum foil and cook it in the oven ,on the foil, on the lowest setting with the door ajar.



What are you trying to make with the venison?
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Re: Boiling Ground beef

Postby zelph » Tue Nov 27, 2007 3:20 pm

Ridgerunner wrote:
What binds the ground beef together after it's boiled. I invision it being little loose pieces of beef. Is it the marinade put on after the boil?

Like your avatar!!!!


I think somewhere along the line, we had a communication breakdown :?

The only time i boiled ground beef is in the cincinnati style chili recipe and if you have ever had Cincy chili, you know it is on the runny side.

To marinade for jerky, you use raw product and marinade it. Then you cook it by drying it out in a dehydrater or spread out in the oven on the lowest setting.

With ground meat, you can use a dry or wet marinade and work it in with your hands. Let it sit in the fridge for a few hours and then use the ol' jerky shooter to squeeze out jerky or there is a tube attachment for it that allows you to make beef(deer) sticks. If you don't have a jerky shooter, you can roll it out 1/4 inch thin on aluminum foil and cook it in the oven ,on the foil, on the lowest setting with the door ajar.

What are you trying to make with the venison?


Venison with fat still on it will be boiled in it's marinade and then eaten like hot roast beef sandwiches :D Some of it will be dried and then rehydrated to see how it tastes.

Venison with no fat on it will be made into jerky.

I never did aquire a taste for venison. Never had a good chef prepare it I guess. Venison sausage is always good :) I'm going to give it another try by using the marinade mask. It worked well on the beef, I think it will work well on the venison.

Thanks for clarifying the ground beef method.
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