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Jerky

post #1 of 4
Thread Starter 

Hi team,

 

I recieved a LEM jerky gun for x-mas. I have a few questions.

 

 

Can I smoke it in my home made stick smoker?

At what temp?

How do I know when its done?

For beef what part of the animal is best?

Rate of cure#1?

 

I have read several threads and it seems like 1tbs per 5lbs of ground meat?3

post #2 of 4
Quote:
Originally Posted by dog1234 View Post

Hi team,

I recieved a LEM jerky gun for x-mas. I have a few questions.


Can I smoke it in my home made stick smoker? Sure... no problem..... Check out Todd's web site.... he has Q-MATZ on sale... great for doing jerky.... http://www.amazenproducts.com/SearchResults.asp?Cat=46

At what temp? 150-170 deg. F

How do I know when its done? When the "Flex" starts to get brittle... Probably about 12 hours or so....

For beef what part of the animal is best? Round.... very little fat.... fat will sour over time......

Rate of cure#1? 1.1 grams / pound or 1 level tsp. / 5 pounds

I have read several threads and it seems like 1tbs per 5lbs of ground meat? NOPE..... 1 level tsp. per 5 pounds.....

Don't forget the salt.... in some form... and other seasonings..... and if you are starting out curing... I suggest you get a grams scale... just for added safety reasons and accurate weighing... You can use it for seasonings as well for developing recipes that you can duplicate well.....

Dave
post #3 of 4
Thread Starter 

Thanks Dave,

 

I will start off with a seasoning pack that came with the unit. It has cure in it already. I will need more help as this journey moves foreword.

post #4 of 4
OK.... don't forget the pics.... Dave
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