When doing this you can space your strips a lot closer together they can touch a little. To fit more on the rack. My little smoker can only fit 1 pound per rack. Good video 👍
I dont like the idea of a plastic jerky gun, they have all metal ones, like cabellas thanks for the video, you convinced me to get one, this is awesome never had hamburgered jerky
I flatten it out on a cookie sheet then cook at 225f for about two hours, flipping it over after one hour. I also drain any grease off after the first hour. After cooling I cut with a pizza cutter into strips.
My jerky gun/cannon hasn't left its box in 15+ years. Pain in a*s equipment. Spend more time loading it than using it. A 5# vertical stuffer with a plastic horn squished to a 1/4" opening is the way to go. Move tray under discharge end is just as moving jerky gun plus a lot less (and easier) filling. *it doesn't cost that much more than the cannon AND you can stuff actual sausages.
I can get about 3 lbs of ground meat loaded into the gun and on my dehydrator sheets in about 5 minutes. Not sure what gun you have that causes so much trouble
My first year hunting looking forward to making deer jerky 😎
Very Helpful Video appreciate the video thanks for the tips and ideas for more jerky
First time making venison jerky and your video makes perfect sense to me. Thank you for a good video. I’ll update in a few days how it turned out
Glad it was helpful! I’m about ready to make a big batch myself.
When doing this you can space your strips a lot closer together they can touch a little. To fit more on the rack. My little smoker can only fit 1 pound per rack. Good video 👍
Looking delicious! I will be trying that same process later today. Thanks for the video
Awesome! How'd it go?
That jerky looks amazing! And those seasonings I bet taste great! Haven't had deer jerky in a long time but used to love that stuff!
Made 4lbs on Tuesday night and it’ll be gone by tonight if it’s not already 😂
@@GWPHomestead must be some good stuff, but jerky is that way normally. It's hard to put it down 🤣
160° is only if you're cooking quickly. If you hold the temp above 145° for an hour you'll be fine, just reference USDA guidelines charts
Great tip, thank you!
I dont like the idea of a plastic jerky gun, they have all metal ones, like cabellas
thanks for the video, you convinced me to get one, this is awesome
never had hamburgered jerky
Wife thanking you for cleaning the stove is right 😂
😂
Did that mix have curing salts?
The kit came with a cure, yes.
Hello Sir your jerky looks great! I've got a question. Do you add fat to your jerky? New to jerky making. Thanks
Yes I like to add a little pork fat into the grind mix. Maybe 20% or so, not very scientific.
Can you roll the meat out flat with a rolling pin,then cut it into strips after smoking?
I would probably cut before smoking, but otherwise yes!
I flatten it out on a cookie sheet then cook at 225f for about two hours, flipping it over after one hour. I also drain any grease off after the first hour. After cooling I cut with a pizza cutter into strips.
Do you have let it sit over night
I don't. Once it hits temp I start eating.
How do you check internal temp@@GWPHomestead
Where can I get that gun from to push the shape out
Mine is a jerky gun made by LEM. They also have a stainless steel version.
My jerky gun/cannon hasn't left its box in 15+ years. Pain in a*s equipment. Spend more time loading it than using it. A 5# vertical stuffer with a plastic horn squished to a 1/4" opening is the way to go. Move tray under discharge end is just as moving jerky gun plus a lot less (and easier) filling. *it doesn't cost that much more than the cannon AND you can stuff actual sausages.
I can get about 3 lbs of ground meat loaded into the gun and on my dehydrator sheets in about 5 minutes. Not sure what gun you have that causes so much trouble
Matching shirt and drapes at the end 😂
Plaid life
Put your racks on a towel so it won’t move
Smart!