New member from Atlantic Canada

[pawfection]

Hey folks, I'd like to introduce myself. While I am a BBQ & smoker lover, and I do welcome recipes and tips alike; the real knowledge I'm seeking is guidance on simplifying meat prep. I've created a dog and cat treat/food business. I figure with all your great experience combined, some may have tips to reduce processing time.
I currently use a meat slicer for dehydrated treats. Ground jerky sounds like less manual work, and faster. Any experience with ground vs sliced?

 

[BigW.]

Welcome! Here is an idea for making larger batches of ground jerky that I had not seen before this thread.

Ground Beef Jerky

Had 6 pounds of GB to make Jerky into. I also had a left over package of hickory seasoning and a package of cracked pepper and garlic. So mixed enough for the six pounds together with some cajun spices to give it a little kick. Used my blender and added the mixture to it with a cup of Dr peppers...

www.smokingmeatforums.com

Instead of rows from a jerky cannon etc, one big flat jerky piece, then cut when dried.

 

[SmokinEdge]

Welcome from Colorado.

LEM has an attachment for their grinders that makes 3 rows of jerky as the meat is ground. Everything but the drying in one step. Here is the link to that.

https://www.lemproducts.com/product...-stick-maker/butcher-meat-grinder-attachments

 

[DRKsmoking]

Welcome from Nova Scotia

David

 

[DougE]

Welcome from Kentucky!

 

[pawfection]

Welcome! Here is an idea for making larger batches of ground jerky that I had not seen before this thread.

Ground Beef Jerky

Had 6 pounds of GB to make Jerky into. I also had a left over package of hickory seasoning and a package of cracked pepper and garlic. So mixed enough for the six pounds together with some cajun spices to give it a little kick. Used my blender and added the mixture to it with a cup of Dr peppers...

www.smokingmeatforums.com

Instead of rows from a jerky cannon etc, one big flat jerky piece, then cut when dried.

There's an idea! Makes me think how to further that method. Instead of two flat boards to patty the ground meat, perhaps I can find a board with spaced out protruding lines to split the meat into strips before dehydration. I hope my explanation makes sense.