Search results for query: Jerky

I hate this place.. I picked up some ground meat jerky years and years ago at Menards and thought it was great. Went down the rabbit hole and bought a cannon, and I already had the dehydrator. This was in my infancy of sausage making and it wasnt easy to use, so I havent been excited to use it...

Not all pellet smokers are the same. My Louisiana Grill vertical pellet smoker was great at holding low constant temperature. I made jerky many times and it always came out great. Anyone that tried it loved it. I would always hang it from the shelves with wooden skewers. Hanging them spaced out...

...machined a downward angled double tube that fit stuffers and then you could just elevate the stuffer on some kind of stand allowing you to pull something under the tube which is angled downwards to the paper being pulled? Then it would be fairly easy to do jerky sticks or flat jerky like that :D

Hi there and welcome! Oooh please do post pictures and steps/explanations if you can. I'm sure many would love to see that :D

I have a solution for mounting the Twin Jerky gun nozzle to the Lem sausage stuffers

Do you have inserts to dehydrate liquids? like 15 years ago I started mixing Frank's Buffalo Sauce in a mason jar with a ranch dip mix packet and then pouring it into my trays and dehydrating it to make a Buffalo Powder to use in a rub for chicken wings etc. Jalapenos, Habaneros etc, can all...

I bought a dehydrator for jerky, that has been going pretty well. Curious what else you guys dehydrate. Ive read up and looks like you can dry pretty much anything, but what is a good snack or good to dry and have on hand.

Funny you say that. I made a few batches of sliced EOR on my pellet. Never really liked the final product enough. Not bad but not great. Bought a dehydrator and have started making ground beef jerky in it. Liking it much more. Easier on my crap teeth too.

Pellet smokers run too hot to do some things and jerky is 1 of them, easy to over shoot temps, it can be done but there's a fine line lol

Beven thinking about doing jerky lately, it seems I have so many new projects that most of them incorporate food and my new smoker, think it's gonna be hard on the waist line this winter...

Nice grates!

I just order the same smoker, have you used it yet? I have it for the purpose of making jerky which I’ve never done before. Watched videos of cooking with RY.

Here’s mine. They work good and work better then the standard size expanded metal when I lay beef jerky on them

...approach that works for all of it and works well so after all my tinkering I just stuck with 20% fat and can do anything with it except ground jerky. For ground jerky I do zero fat mixed in and go straight venison grind. It's always easy to grind fat and add it to ground venison after the...

Thanks for that picture, I was looking for that (remembered seeing it some years ago) and couldn't find it when I was vac sealing. We are not pros at butchering so our cuts are less than perfect! My ground isn't nearly as clean as you describe, but I've never had anything that shows up ugly or...

Very well said. I have been with friends that think all the "crap" is good grind, I can tell a huge difference in my products vs others that give me some of theirs that they say is "great". My scraps don't go to waste as we have farm cats that deserve a treat now and then too

Newbie to there here. I’ve been making deer jerky for a few years. I’m wanting to try to make some deer jalapeño summer sausage. Been reading on it and am wondering do you have to hang the sausage to smoke it. I have a gravity fed charcoal barrel smoker and it’s not tall enough. Can I lay them...

...any tissue in the meat that you would NOT throw in to the skillet, season, cook and eat... then it does not belong in grind, on steaks, or in jerky. I fought the rule and lost. I followed the rule and wow, never had any issues. The one muscle/cut you can get away with a grinding and...

Very lean meat (as in venison) I make the ground jerky as a loaf and slice after smoking and drying. I think I learned that from @Winterrider and it is a great method. Fattier meat I would use the strip method and smoke to dry and place the hot strips on paper to suck up the grease. Steve...