- Feb 3, 2013
- 32
- 11
I finally got a LEM Jerky Cannon. More expensive than a lot of the competitors, but it's all metal and very sturdy. So I bought 6 lbs of 93% lean ground beef this weekend, was under $3/lb.... I decided to use 3lbs with Hi-Mountain Original Seasoning and 3lbs with Hi-Mountain Inferno Blend.
Here's the meat with the cure/seasoning dissolved in 3/4 cup of water, per instructions...
I mixed the two together...
And now for the fun part, extruding the strips...
And the sticks...
And into the smoker they go... 200 degrees, 2 hours... Heavy smoke, reloading the chip tray every 30 mins or so to keep a constant Hickory smoke going for the whole time.
Here's the finished product. Damn good, if I do say so myself... :)
Now that they're resting, I did my Inferno Blend batch...
Extruded sticks and strips with the Inferno Blend....
Cooked the same... heavy Hickory smoke, 2 hours @ 200 degrees.. here is both of the batches...
And last, but not least, no post is complete without a money shot... so here's a severed stick...
Conclusion: Good stuff.;..even without casings, they are still perfectly formed...
Here's the meat with the cure/seasoning dissolved in 3/4 cup of water, per instructions...
I mixed the two together...
And now for the fun part, extruding the strips...
And the sticks...
And into the smoker they go... 200 degrees, 2 hours... Heavy smoke, reloading the chip tray every 30 mins or so to keep a constant Hickory smoke going for the whole time.
Here's the finished product. Damn good, if I do say so myself... :)
Now that they're resting, I did my Inferno Blend batch...
Extruded sticks and strips with the Inferno Blend....
Cooked the same... heavy Hickory smoke, 2 hours @ 200 degrees.. here is both of the batches...
And last, but not least, no post is complete without a money shot... so here's a severed stick...
Conclusion: Good stuff.;..even without casings, they are still perfectly formed...
