to start out here is some of my equipment I use when making jerky. I purchased 30lbs. of very lean ground beef. then mix 10lbs. with a packet of LEM spices, they work the best of of all the mixes I have tried. Roll meat into small logs to insert into the jerky cannon, check out video's at LEM.com on loading the gun. squeeze out onto the rack using either the flat tip or round one, your choice.
10lbs. will do between 9 to 91/2 racks in my unit, dehydrate at 160 degrees for about 5hrs. take jerky when finished and dry the grease of with a towel. there is the finished product, make about 5 1/2 to 5 3/4lbs of jerky per batch. enjoy, i do