Need Help

[allen]

I have 7 1/2lbs of 80/20 hamburger, I want to make beef jerky, I need recipes. I have a MES 40" , I need recipes, Time and temp after warm up,and the heating coil is 800 watts according to the label on back

 

[kookie]

I use shorelunch jeky mix and I add spices to it for my tastes........Then I use a jerky cannon to shoot it out...........The shorelunch mix has directions for ground jerky......It has the times and temps.............Hope that helps.........

 

[walking dude]

i was going to suggest going to the top of the page and do a search......FIRST

lots of pages under the jerky section

 

[walking dude]

like this............

http://www.smokingmeatforums.com/for...earchid=171302

 

[coach tom]

Allen, personal preference i guess, but i find 80/20 too much fat to lean ratio. I use 90/10 for ground beef jerky & you'll barely have to blot with paper towels. Just my preference though. GOOD LUCK, HAVE FUN!

 

[charcuterie]

A general rule of thumb is one tbs of salt per lb of meat. I have never made jerky from ground meat but that ratio may apply. More than likely youd need a bit less because you can mix the salt with the meat rather than having it permiate strips of unground tissue.

 

[richtee]

Be sure to stop into the Roll Call forum and give us an intro post... we're nosy ya'see :{) Welcome to SMF.

 

[walking dude]

looks like the mods got to the spam..............its gone already

 

[chrisg]

So, where is the jerky section. I thought this was it....

 

[walking dude]

it IS.......but did you do a search in THIS section?

 

[chrisg]

No, but this wasn't my thread....

I was just curious.