Another first time Jerky Maker

[voyager 663rd]

I was gifted a 2 1/2lb jerky gun (that only holds about 1 1/4lb) and have always wanted to make jerky in some form. This was easiest.

I must say that using this gun was not the easiest. I used the two-tip nozzle and my hand got sore 1/2 lb into the process.

I had what I thought packed the meat in pretty tight (having loaded it in biggish balls of meat then packed down) but upon extrusion, well you can see it wasn't quite right.

Down right ugly I have to admit.

BUT the flavour?? FANTASTIC !

This is one pound of mixed meat. I did add 1/4t of #1 (it was optional in the recipe) as well as some liquid smoke (dehydrated in oven) and it came out nice and dark and quite "stiff" after 20 hours refrigeration.

Like I said: real ugly

But after 3 1/2hr at 170o we have

Some were fatter than I wanted and some were...skinnier.

But ALL tasted fantastic. I'll get better. Promise

Jerkyholic's Original Ground Beef Jerky

This original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these!

www.jerkyholic.com

 

[indaswamp]

I like that jerkyaholic site and have used some of his recipes....

 

[Gonna Smoke]

But ALL tasted fantastic.

That's all that matters...

 

[Steve H]

Looks great! In the future. If the meat is hard to press out. Add some water. And mix. It'll take a bit longer to finish. But easier to use the jerky gun.

 

[Fueling Around]

I've made worse, trust me.

...
This is one pound of mixed meat. I did add 1/4t of #1 (it was optional in the recipe) as well as some liquid smoke (dehydrated in oven) and it came out nice and dark and quite "stiff" after 20 hours refrigeration.
...

You need to prevent any fridge drying of the meat. Plus the longer you let ground meat marinate before gunning into strips the stickier it becomes. Then you are at the point as @Steve H recommends to add a little moisture to get it gun ready.