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$$ Shot Of GB Jerky

post #1 of 16
Thread Starter 

Extruded from my water stuffer a friend made for me.

 

This 5 lb mix was supposed to be with the SS mini chub batch but i decided to give the new jerky nozzle a go. Was telling my friend who made the stuffer and tubes that maybe the jerky nozzle needs to be just a tad thinner. The jerky took awhile in the dehydrator because it was kinda thick. However it did turn out nice.

 

Like flat casingless SS sticks.....OH YEAH

 

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Here was the GB jerky extruding yesterday morning.

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post #2 of 16

Nice job!

 

How about some info on that stuffer

post #3 of 16

Nice Job!

post #4 of 16
Thread Starter 
Quote:
Originally Posted by Arnie View Post

Nice job!

 

How about some info on that stuffer



I will contact my friend and see if he will give me permission to be contacted.

post #5 of 16

Looks delicious!!

 

 Craig

post #6 of 16

Looks great.. Got to love the jerky

post #7 of 16

Thats some fine looking jerky nepas!! Keep it coming!!

post #8 of 16

Lookin' Good!

 

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?

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #9 of 16
Quote:
Originally Posted by TJohnson View Post

Lookin' Good!

 

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?

 

 

Todd


Did you buy one of the jerky ends for your stuffer? I have seen a few different stuffer's that have attachments that will make a thin flat piece of jerky so you don't have to use a jerky gun. I am trying to find one for my Gander Mountain 15lb vertical stuffer.

post #10 of 16
Thread Starter 


 

Quote:
Originally Posted by TJohnson View Post

Lookin' Good!

 

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?

 

 

Todd


Todd

 

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? 

 

http://www.sausagemaker.com/51531jerkynozzlefor152025and30lbstuffers.aspx

post #11 of 16

Man you are like a man posesed with that new stuffer - great looking snacks

post #12 of 16

Looks great. Have been thinking of making sausage but don't have the needed equipment yet so this looks like the way to go for now. I can get a gun fairly cheap and just use a SS recipe. I've had great success making jerky out of London Broil in the dehydrator but really want some 'snausage'. Thanks for the post...what temp did you use in the dehydrator??

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Looks great. Have been thinking of making sausage but don't have the needed equipment yet so this looks like the way to go for now. I can get a gun fairly cheap and just use a SS recipe. I've had great success making jerky out of London Broil in the dehydrator but really want some 'snausage'. Thanks for the post...what temp did you use in the dehydrator??



Went with 145* for the first 3 hours then bumper to 150 for the duration.

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post #14 of 16

Nepas,

Those look Awesome.

I saw them raw yesterday, on your other post.

 

I thought, "Boy those are gonna be great!"

 

I was right !

 

Bear

post #15 of 16

Looks-Great.gif

 

post #16 of 16

That does look great and when I start eating it I cant stop...Please thank your 2 sons for their service for our country !!!!! And GOD BLESS them both.

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