I've only made 2 batches of ground venison jerky with the jerky gun.
I have a few questions. I use a nesco dehydrator (the square one).
When I ground the venison and seasoned it, chilled it in the fridge, then stuffed the cannon and shot it on the trays.... it was a little on the too thin side when it was layed out. Tasted great though!!
So..when using the gun, how do ya'll lay out the ground jerky so as to not have it too thin? As in... maybe double layer it or make little "waves" or ??
I'm out of venison... so I thought of just using ground chuck at 80%. Is this lean enough? Should I regrind what I get from Sams? (I'm going to buy by the case at about $1.50/# in those long chubs) Should I get eye of round and grind it instead?
Any tips or tricks using the jerky gun would be great.
Forgot to add....is it possible to use the tip for snack sticks to make jerky out of by dehydrating or is that strictly to be put in casings?