New Posts  All Forums:Forum Nav:

Need Help

post #1 of 11
Thread Starter 
I have 7 1/2lbs of 80/20 hamburger, I want to make beef jerky, I need recipes. I have a MES 40" , I need recipes, Time and temp after warm up,and the heating coil is 800 watts according to the label on back
post #2 of 11
I use shorelunch jeky mix and I add spices to it for my tastes........Then I use a jerky cannon to shoot it out...........The shorelunch mix has directions for ground jerky......It has the times and temps.............Hope that helps.........
post #3 of 11
i was going to suggest going to the top of the page and do a search......FIRST

lots of pages under the jerky section
post #4 of 11
post #5 of 11
Allen, personal preference i guess, but i find 80/20 too much fat to lean ratio. I use 90/10 for ground beef jerky & you'll barely have to blot with paper towels. Just my preference though. GOOD LUCK, HAVE FUN!
post #6 of 11
A general rule of thumb is one tbs of salt per lb of meat. I have never made jerky from ground meat but that ratio may apply. More than likely youd need a bit less because you can mix the salt with the meat rather than having it permiate strips of unground tissue.
post #7 of 11
Be sure to stop into the Roll Call forum and give us an intro post... we're nosy ya'see :{) Welcome to SMF.
post #8 of 11
looks like the mods got to the spam..............its gone already
post #9 of 11
So, where is the jerky section. I thought this was it....
post #10 of 11
it IS.......but did you do a search in THIS section?
post #11 of 11
No, but this wasn't my thread.... confused.gif
I was just curious.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky