Originally Posted by TJohnson
I'm really interested in the process
I just bought a Jerky Cannon, and it only holds 2#. I have a 20# sausage stuffer w/electric motor that I would like to use instead.
Did you use Parchment Paper?
Dehydrate or Smoke or Oven Dry?
Transfer to racks?...How? Freeze First?
Little more info on the process....Please?
You can use parchment to extrude on.
This batch i used my dehydrator cuz all my smokers were busy with other smokes.
I turned the was paper strips right onto the dehydrator racks.
An Amish friend showed me to put finished jerky in a brown paper bag for a couple days. The bag removes and surface oils. Once out of the bag you can vac seal and freeze. Dont zip lock baggy because you will get moisture and that will lead to spoilage. On a note about vac sealing. Cut the ends of the jerky off so you dont have any sharp edges poking the vac bags.
I shipped 50 lbs of jerky to my 2 sons in Iraq and Afgn vac bagged with no problems. Frozen vac sealed jerky will last about 4-6 months.....if you can stay out of it ...LOL
Also has you checked the sausagemaker for flat GB jerky nozzles for your stuffer?