Search results for query: Jerky

Thanks to all the enablers here for the impetus to get some more ground beef jerky made. I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite. No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce...

...be. I said fair enough. They were later than expected bringing it to the house… which was perfect. Cause I wanted to do more than the $20… but she would not take any more for it. So, being an old redneck… I paid in a different way… give them some elk steaks, burger, jerky and snack sticks.

...1# pack of Aldi ground pork. I guess it was around 15% rusk so mid range between the 10% and 20% recipes. Stuffed in the lamb casings using a jerky gun. I stuffed very loose, but the casing blew out 4 times Side note, this was the worst lamb casing I have used for sausage. It was very...

That works pretty darn good 👍

I was thinking of trying that. I noticed that 93/7 ground beef was on "sale" for $6.99 lb. nearby. Pricey, but still cheaper than a pound of commercial jerky. I don't have a jerky gun anymore, but I could roll it out thin in a gallon plastic bag, and transfer to a frogmat.

Looks great. I was wondering if you ever leave it in longer strips? Only because I can totally see that pile of bite sized jerky being like popcorn and disappearing rather quickly. I also like the spreadsheet, I hope to be that disciplined one day.

Very nice! I really need to use my jerky cannon kit someday. Have only done whole meat jerky.

...I actually had followed another members method ( sorry, don't recall ). 1# of meat in each bag is about proper thickness, rolled out with rolling pin. Sheet does star to curl slightly in smoker. https://www.smokingmeatforums.com/threads/venison-ground-jerky-bloody-mary.302481/#post-2146676

looks tasty from here! id rather eat ground jerky these days too.

Looks good. Been a few years since I made ground meat jerky. I think my last batch was venison. If I recall, I kept it as a solid mat and slice after the dehydrating. If memory serves it followed a process @Winterrider posted. I like my jerky less chewy to save my aging teeth. The "natural...

That is a nice dehydrator, moose. Well done! I had a dehydrator just for jerky, but now it just dries pistol brass. :emoji_laughing:

This is my second post using my new 15 tray Dehydrator, but my 4th time using it. All of the jerky has turned out pretty good. Very happy with the new machine. The first 3 times I used an Owens BBQ Jerky kit which has a sodium nitrite cure. This time I used a Breaded Butchers kit that uses...

...pressure for 30 minutes . Release and probe for tenederness . Keep going until it's where you want it to probe . May or may not help with the salt , but should make it better . You could also slice some and dry it down for jerky . I've done that few few times . Again , there's still the salt .

...bland and the spice mix wasn't quite what I was looking for. I tend to use the packets as a baseline when I try a new style of sausage or jerky. Then, based on the results I have a better idea of what I want from the style. After that, I look at recipes for ideas and make my own blend...

Well, plan on hot italian now, but that could change to kielbasa or something else based on the moment! My friends family in Texas link about 800lbs of pork and deer sausage... they have a bunch of the old cast iron surfers. They’re nice!

...Stayed out of your decision making as what I have didn't meet your criteria. I was fortunate to get my father-in-law cast iron stuffer. I think it is around an 8#. It has the huge elbow, but I deal with it. Down south I use a 2# jerky stuffer. Ordered some SS tubes that fit for more options.

FYI using a jerky gun is 100x easier.

Nice, in the right amount I’ll bet it’s tasty. But in the wrong amount, it’d bring a grown man to tears on his knees. Potent stuff there! I’d like to try something similar on some jerky someday.

...kettles, the list goes on. Thankfully wifey is patient with me. My latest obsession is to level up my game with smoking, mostly around jerky, meat sticks, salmon and the occasional larger cuts of meat like brisket turkey ribs. I would also like to experiment with edgy (for me) stuff like...

Welcome to party and happy you are here. Jerky, bacon, and sausage is the tip of the smoking topics. Search feature is your friend.