jerky guns

[Jamie]

of all the meat processing, curing, smoking, and cooking I've done over the years, I have never made jerky. not one attempt at it ever. I've eaten plenty of good formed and traditional jerky made by friends, but have always been too lazy to do it. I have lots of venison for grinding, so I'm going to make some formed jerky and play with the smoke and seasonings before I start sacrificing good cuts of venison for real jerky.

Anybody have an opinion on which jerky extruders are worth having?

 

[the Lackster]

of all the meat processing, curing, smoking, and cooking I've done over the years, I have never made jerky. not one attempt at it ever. I've eaten plenty of good formed and traditional jerky made by friends, but have always been too lazy to do it. I have lots of venison for grinding, so I'm going to make some formed jerky and play with the smoke and seasonings before I start sacrificing good cuts of venison for real jerky.

Anybody have an opinion on which jerky extruders are worth having?

I have a cabelas one that's actually pretty solid

 

[steveOh]

I have been using "The Judge" with no complaints using High Mountain Seasoning that I get at Cabela's.

 

[GoetsTalon]

Never ground but I'm on my second batch of regular sliced today. My buddy uses the gun. I'll try to find out which one it is.

 

[Mike]

I use a LEM gun. No problems when I've used it.

 

[Jamie]

Never ground but I'm on my second batch of regular sliced today. My buddy uses the gun. I'll try to find out which one it is. View attachment 144042

those look just like the trays in my Cablela's dehydrator. I have the el cheapo one, but it has done it's job. I'll be drying jerky in my smoker, though.

 

[GoetsTalon]

I'm thinking it was a wedding present and our 25th is this year so it's a good one lol. 5 trays and with 6 pounds of trimmed meat it made two full batches. I rotate the trays every 90 minutes. About 7 hours a batch.

 

[GoetsTalon]

This is the cure. Has a recipe for ground meat and the gun also. If you like pepper you would love this one!

 

[Dannmann801]

My cheap ass uses a pastry bag and wide tip.
But - I got a jerky blaster gun from cabelas for Christmas, so I guess I'll be giving that a try soon. But the pastry bag works.

 

[Redhunter1012]

I use a jerky cannon. Has the snack stick tip as well

 

[Jamie]

I'm thinking it was a wedding present and our 25th is this year so it's a good one lol. 5 trays and with 6 pounds of trimmed meat it made two full batches. I rotate the trays every 90 minutes. About 7 hours a batch.View attachment 144045

oh crap. our 25 is this year, too

 

[Smawgunner2]

I have a gun and a dehydrator, but I can't seem to produce a good texture from ground venison. The taste is always good, but just never looks right.

 

[Quantum673]

I use the LEM gun. No issues at all with it.

 

[Jamie]

This is the cure. Has a recipe for ground meat and the gun also. If you like pepper you would love this one!View attachment 144046

peppered jerky is my favorite. anyone have a recipe for peppery jerky that isn't a mix? I have bulk spices and cure so mixing my own is no trouble.

 

[giles]

I still suggest trying a package and them blend/mix to your liking from there. And that cracked pepper garlic is my favorite!

 

[Jamie]

I have a gun and a dehydrator, but I can't seem to produce a good texture from ground venison. The taste is always good, but just never looks right.

I was wondering about the texture. more exactly, which would be better, a coarser or finer grind for jerky? I used to double grind my venison, but decided a while ago that it was a complete waste of time. I grind it one trip through a 1/8"(or whatever the metric equivalent is) plate, but have finer and coarser plates.

 

[GoetsTalon]

Here's there mix rate. I think you could use what you want but it would be a good reference on how much to use per pound.

 

[Bowkills]

Last few batches have turned out very well for me. Once ground 1/8 in plate. Mix very well with seasoning cure and water until meat starts to get tacky. Shoot and cook. Watch it doesnt overdry and get crumbly. I suggest sampling hot jerky near the end of cook time but be careful you might eat the whole damn batch before it cools its so good....

 

[Sgt Fury]

This is what I use. I grind the deer meat with a electric grinder from Cabela’s…just mix one pound of meat with one seasoning and one cure packet, place in the gun and shoot directly onto the dehydrator grate. Just rotate the grates every hour until done. Comes out pretty good, but isn’t as chewy as a piece of meat…but still chewy.

 

[Redhunter1012]

Last few batches have turned out very well for me. Once ground 1/8 in plate. Mix very well with seasoning cure and water until meat starts to get tacky. Shoot and cook. Watch it doesnt overdry and get crumbly. I suggest sampling hot jerky near the end of cook time but be careful you might eat the whole damn batch before it cools its so good....

This here. For ground jerky I want it fine and you need to actually add water til it gets tacky. If it's too course it gets too crumbly and not pliable at all