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Jerky Cannon - First try with ground beef - Qview included

post #1 of 6
Thread Starter 

I finally got a LEM Jerky Cannon.  More expensive than a lot of the competitors, but it's all metal and very sturdy.  So I bought 6 lbs of 93% lean ground beef this weekend, was under $3/lb.... I decided to use 3lbs with Hi-Mountain Original Seasoning and 3lbs with Hi-Mountain Inferno Blend. 

 

 

Here's the meat with the cure/seasoning dissolved in 3/4 cup of water, per instructions...

 

 

I mixed the two together...

 

 

 

 

And now for the fun part, extruding the strips...

 

 

And the sticks...

 

 

 

And into the smoker they go... 200 degrees, 2 hours... Heavy smoke, reloading the chip tray every 30 mins or so to keep a constant Hickory smoke going for the whole time.

 

 

Here's the finished product.  Damn good, if I do say so myself... :)

 

 

Now that they're resting, I did my Inferno Blend batch...

 

 

 

 

Extruded sticks and strips with the Inferno Blend....

 

 

Cooked the same... heavy Hickory smoke, 2 hours @ 200 degrees.. here is both of the batches...

 

 

And last, but not least, no post is complete without a money shot... so here's a severed stick...

 

 

Conclusion:   Good stuff.;..even without casings, they are still perfectly formed... 

post #2 of 6
We have been doing ours without casings as well. And living the LEM jerky shooter.
Planning a 25 pound batch for next time, might try your 2 hours at 200 method. I have been smoking much longer at 150.
post #3 of 6

Looks really good!

 

Great job,

 

Bill

post #4 of 6

Looks great! We love caseless sticks!

post #5 of 6
I tried the 200° / 2hrs and worked good..
first time doin ground beef sticks !
post #6 of 6
I love my LEM jerky gun!! Looks good!!
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