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Smoked and dehydrated


Smoking Fanatic
Joined Jul 16, 2015
My son bought a Buffalo hot wings jerky mix at a booth at the state fair last month. Since he was coming over to help me install a new sink, we got a 10# batch of jerky started, so it could run while we worked. We used 90/10 ground beef, extruded through the Jerky Cannon. Ran smoke setting on the Pit Boss burning competition blend pellets for 30 minutes, then brought it in . Dried for 4 1/2 hours at 165 degrees in the LEM. Cooled to room temp and vacuum sealed. It turned out great. ( So did my new sink =)...…) It's a pleasure to have a sink big enough for racks, grates, stock pots, etc.
He's going to be the office hero on Monday.
Last edited:


Smoking Fanatic
Joined Mar 5, 2019
Two great results!

I have never tried ground meat jerky before, pricked my interest.


SMF Hall of Fame Pitmaster
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OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Good looking jerky!
I always use ground meat jerky, I like the texture better.

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