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  1. raselkirk

    How do u make pepperoni sticks?

    I don't have a casing stuffer (yet), can cheescloth be used? I made summer sausage in the oven using this as a casing years back and it was pretty good... Russ
  2. raselkirk

    Ground Meat Jerky Question

    Frog mats  Expensive but nice. Super easy to remove your meat. For clean up, just plop in the dishwasher and call it done. Best to find a decent size on E-Bay and cut to fit... Russ
  3. raselkirk

    Lem Shooter and ground beef jerky...

    Thanks!  My 1st batch was 4 hrs (+ 1), so that works... Russ
  4. raselkirk

    Lem Shooter and ground beef jerky...

    How many total hrs do you end up doing? Russ
  5. raselkirk

    Lem Shooter and ground beef jerky...

    After re-reading my original post (temp), that could have been it, I went up to 165° because I got a late start and was hoping to cut the time a bit. I put them back in even higher at 170°. Definitely will be sticking with 150°! I have used a dual-digital monitor and my MES is close enough... Russ
  6. raselkirk

    Lem Shooter and ground beef jerky...

    Round two! Made another batch today, but it didn't come out as good. Same meat, same ingredients except this was "mesquite blend" instead of hickory blend. Oh, and I added 2 tbs of Tabasco pepper husk to the mix and forgot the black pepper dusting. Same temp and duration, when I pulled them off...
  7. Lem Shooter and ground beef jerky...

    Lem Shooter and ground beef jerky...

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    • raselkirk
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    100_3420s.jpg

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    • Album: Lem Shooter and ground beef jerky...
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    100_3411s.jpg

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    • Album: Lem Shooter and ground beef jerky...
  11. raselkirk

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I patted mine partially dry, it needs to be tacky for the best effect. Think it's called "pellicle", but the technical meaning is above my paygrade... Russ
  12. raselkirk

    Lem Shooter and ground beef jerky...

    Anyone have a rough idea of "shelf life" on this burger jerky? I've been keeping it in the fridge, not sure if this is necessary or if it's OK in a ziplock left on the counter. Would like to know if it spoils and after how long... Russ
  13. raselkirk

    what cure for jerky?

    Gotcha, thanks! Russ
  14. raselkirk

    what cure for jerky?

    Curious as to whether #2 cure can be used to make a batch of jerky have a longer shelf life? russ
  15. raselkirk

    Ham jerky?

    Did double-smoked hams for Christmas, they came out great! The wife bought two pre-sliced Cure 81's and we basted with honey/molasses/apple juice with apple juice in the pan. After an hour or so, some of the slices started peeling off and falling on the rack where they proceeded to turn...
  16. raselkirk

    Lem Shooter and ground beef jerky...

    Hi All, I got a Lem jerky shooter for Christmas and just had to try it out today. First off, a good soapy cleaning. Ooops! The nut on the plunger fell off and into the disposal, not good. After fishing with a magnet for a few minutes, it dawned on me the nut is prolly non-magnetic stainless...
  17. raselkirk

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I used Coug's black pepper recipe on some thin-cut round steaks, came out great! I hung them for 1 hr @ 120°, them smoked them over hickory for 4 1/2 hrs at 200°. Thanks for the guidance! Russ
  18. raselkirk

    Spicy and Sweet Smoked Nuts

    How sticky are these after the final smoke? TIA! Russ
  19. raselkirk

    FAQ needed...

    The boudain was store-bought but not smoked, pretty sure it's in natural casings. I did the first batch at 160 and the second at 225 because I have trouble getting good smoke at less than 200. The second time (with the pan) I had burgers, links, and dogs in there too (everything but the boudain...
  20. raselkirk

    FAQ needed...

    Reason I ask, I've done boudain (cooked meat & rice in a sausage casing for those that don't know it) both with and w/o the water pan and it made no discernible difference. Those were 4 hour smoke too, both times the skin came out tough and dry but with good flavor. I used red wine & a little...
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