Hi All,
Last weekend I made a bunch of ground beef jerky on my Rec Tec.
I have tried jerky like this once before on a vertical gas smoker and liked it.
We have a bunch of ground beef, and I wanted to see how the pellet smoker did.
I took out 6lbs of beef and let it thaw. Then I mixed in the cure and seasoning Friday night.
Smoked on Saturday.
View with more comments:
I mixed up two different batches using High Mountain original and hunters blend.
Followed the instructions for their mix, mixed really well, and into the meat/beer fridge overnight.
Next day I squeezed out the first batch on to three racks.
I had to slightly elevate one on some S/S cups to get three in the smoker.
Couple things about using the jerky cannon:
"Roll" the ground meat to slide into the tube, then pack it down to try to eliminate air pockets.
Air pockets make it difficult to form consistent sticks.
Second thing I found was, holding a butter knife in my non trigger hand to pinch off the end of the stick.
When I tried to push down and pull away with the cannon, the rack would slide along with me.
I lit about a half of a 18in. tube of pellets and set the Rec Tec to 180. (Lowest it will go)
With the smoker tube towards the end where the smoker reads temp, It was running closer to 170.
Each batch took about 2 1/2 to 3 hours. Rotating and bumping up the temp 5 degrees every 45min to an hour.
I pulled them out when IT was reached and they had the chew I like.
First batch done.
Second batch done.
As you can see, out of 6lbs I got right at 2lbs each.
A half full 18in smoker tube got me through both batches.
I know that using a kit is somewhat cheating, but man is it easy.
Overall, really great smoke flavor and taste.
I really like the texture a chew of ground meat jerky.
Others I know prefer whole muscle and like to have to chew for a while..... Sometimes a long while.....
Everyone that has tried it, really liked it.
I will be doing a bunch more in the future and maybe step out on doing my own seasoning.
Thanks for the look!
Last weekend I made a bunch of ground beef jerky on my Rec Tec.
I have tried jerky like this once before on a vertical gas smoker and liked it.
We have a bunch of ground beef, and I wanted to see how the pellet smoker did.
I took out 6lbs of beef and let it thaw. Then I mixed in the cure and seasoning Friday night.
Smoked on Saturday.
View with more comments:
I mixed up two different batches using High Mountain original and hunters blend.
Followed the instructions for their mix, mixed really well, and into the meat/beer fridge overnight.
Next day I squeezed out the first batch on to three racks.
I had to slightly elevate one on some S/S cups to get three in the smoker.
Couple things about using the jerky cannon:
"Roll" the ground meat to slide into the tube, then pack it down to try to eliminate air pockets.
Air pockets make it difficult to form consistent sticks.
Second thing I found was, holding a butter knife in my non trigger hand to pinch off the end of the stick.
When I tried to push down and pull away with the cannon, the rack would slide along with me.
I lit about a half of a 18in. tube of pellets and set the Rec Tec to 180. (Lowest it will go)
With the smoker tube towards the end where the smoker reads temp, It was running closer to 170.
Each batch took about 2 1/2 to 3 hours. Rotating and bumping up the temp 5 degrees every 45min to an hour.
I pulled them out when IT was reached and they had the chew I like.
First batch done.
Second batch done.
As you can see, out of 6lbs I got right at 2lbs each.
A half full 18in smoker tube got me through both batches.
I know that using a kit is somewhat cheating, but man is it easy.
Overall, really great smoke flavor and taste.
I really like the texture a chew of ground meat jerky.
Others I know prefer whole muscle and like to have to chew for a while..... Sometimes a long while.....
Everyone that has tried it, really liked it.
I will be doing a bunch more in the future and maybe step out on doing my own seasoning.
Thanks for the look!
