I did a batch the other day and figured I would share.
First pic is the dehydrator from TSM
Next pic is of the scales I used.
Next pic is my grinder size 22. Makes for quick work of pork or beef.
Next is the 46lb chuck. It had a little more fat than I liked but I got it trimmed up pretty good.
Next is the chuck trimmed and ready to be ground.
Next is ground up in the tote.
I Forgot to take pictures of everything marinating but I'm sure you get it. I will post my recipe at the end.
Here is a pic of the stuffer and the jerky attachment.
Sorry, the background was a little busy so I couldn't get it focused.
Next is the dehydrator loaded up and ready.
This is the biggest batch I have ever done at one time. I ended up with 32lbs in the dehydrator. I normally do 10 lbs at a time so that's what this recipe is for.
1/3 cup of Dale's seasoning,
1/4 oz of garlic salt,
1/4 oz of onion salt,
1/8 oz of black pepper,
1 cup of brown sugar,
1 1/2 tsp of cayenne,
1 tbs of mesquite smoke,
The brown sugar adds flavor and also binds the meat together when going through the stuffer.
Let it marinate 24 hours.
Fill the sausage stuffer or jerky cannon and fill your try one row at a time. As you can see in the picture the bottom rows have pepper flakes sprinkled on them, the top rows have pepper sprinkled on them. The middle rows have everglades seasoning on them. Everglades seasoning has a website. I buy mine in the 5 lb jug. I ended up with 3 1/2 gallon bags of jerky cut into 2 or 3" pieces.
I use the same amount if I do strips of round.
Hope you enjoy.
Edited by countrykat - 9/3/13 at 2:27am