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They sell tumbling type equipment for seasoning jerky prior to drying it but they are fairly expensive for the size. Has anyone found another device to accomplish this task? We make about 30 lbs of jerky at a time and if you don't mix it up periodically for 24 hours the seasoning doesn't evenly...

We currently use a bread proofing oven to make 40-50 lbs at a time but I was curious if anyone has experimented with a conveyor type oven and played with the temp and speed...

Has anyone tried making jerky with a conveyor oven?

that tells me how important my more expensive smoker was....

ironically, friends keep asking me what kind of smoker i have...

holds about 100 lbs

only $1000 brand new

that’s what i did. i use two fans...one blowing in at bottom and one blowing out at top...then just some jars with salt water in them. i used a sensor that kicked on the fans when it got too humid.

i appreciate all of the fast feedback. thank you!!!

great advice!especially on work flow. we do 19 mm snack sticks....but often do breakfast links as well. i’ll check out the hydraulic. i agree about stuffing with the grinder...i have a foot pedal...but it’s a pain in the arse shoving cured meat down into it. so, maybe i’m better off just getting...

you guys are right...stuffer should be separate item from grinder and mixer

My brother and I make summer sausage, meat sticks, brats, etc. We process 100-150 lbs each time and share it with the entire extended family and friends. Currently, we have a MTN Gearsmith grinder size 22, a 30 lb Cabelas manual meat stuffer and a 20 lb Cabelas manual meat mixer. The grinder...

i ended up finding a bread proofing oven. it has worked great

this may be a dumb question...but why do you clean it out? i have never cleaned out my smoker...

not at one time... my dad and grandpa are avid hunters and keep my deep freeze full of meat. my brother and i then process it into primarily meat sticks, brats, summer sausage, salami, jerky, breakfast links and a combo burger meat of venison with bacon...then we divide it up amongst the entire...

I want to build a smoke house. Can anyone recommend ideas? size? what materials? i was thinking 5x5’...

I had a 20lb meat stuffer from Cabela’s...broke it...then a 30lb...and just broke that one. Obviously, the ones fron Cabela’s aren’t made to actually be used. Can anyone recommend a solid meat stuffer? Mechanical is fine. We generally do about 100lbs every three months into meat sticks. summer...

After wearing out a vacuum sealer from Costco and a “commercial” one fron Cabela’s...I finally bought an oiled, chamber, Vacmaster VP230. So far, I have only vacuumed and sealed about 300 bags...but it works awesome!

used the proofer first time. it was nice that you could set heat low for an hour then turn up heat and humidity.