All the reading and viewing of everyones efforts got my motor going. Been going to do some stix, but just haven't had time, so decided to do some jerky in the meantime. I did 25# of ground beef ( I've got a lot of extremely lean ground beef on hand, that's what we do with some of our bulls that are either injured or no longer productive in their intended capacity). I used Hi-Country Original, Teriyaki, and BBQ seasoning. They are a local company that commercially produces jerky in Montana, they also make seasoning kits. I used Rytek Kutas' method of freezing blocks, then slicing the block up in my slicer. I am kind of limited in the size of block I can get in the slicer (it is a cheaper Oster home model) so the slices end up about 4 in. long. I may have to reconsider either a jerky shooter, or possibly a jerky tube for a stuffer when I get one (anyone every use one of those?). It always amazes me how little product you seem to end up with after it's dried.
