EASY Smoked Meat Sticks / Ground Jerky on the Traeger
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- เผยแพร่เมื่อ 26 ต.ค. 2023
- In this video we whip up smoked jerky sticks on the Traeger Timberline 850. A blend of 80/20 ground beef (70/30 also works) and ground pork mixed with a handful of seasoning and some W Sauce, press it through the jerky gun onto a wire rack and smoke it at a low temp with hickory pellets until 165f internal. Use whatever type of meat you have! Easier and faster than regular sliced beef jerky and just as good!
PLEASE LIKE AND SUBSCRIBE IF Y0U ENJOYED THIS VIDEO!!!
Music by Slip.stream - "Let It Go" - slip.stream/tracks/6c60b0a1-0...
I’m doing carnivore. I will for sure make these. No sugar and cut some of those spices out. Great idea thanks brother!
Thanks! That's awesome, ya make it your own with the ingredients that work for you!! 🍻
Nice work 👍…super easy..I’m in🇺🇸
Thanks!!🍻
Thats awesome
🍻
Will be trying this weekend. Thanks for posting.
Right on! Enjoy!!🍻
Finally made it. ordered a jerky gun from Amazon Very easy to make/use. I will be making this again and again. everyone love it. and how simple the whole process was. thanks for posting.
That's great!! Glad you all enjoyed it!
Saved to favs
I usually slice my jerky from London broil but I always wanted to try this method
Thanks for a very well done video.
Thanks!! It's definitely worth giving a shot! 🍻
Just got my first traeger, pro 575 and going to give your recipe a try. They look really good! Enjoying your vids. Thanks!
Thanks, that's awesome! Enjoy!!
Going to be on the lookout for the W sauce as I’ve seen lots of folks using it! Definitely going to try the round meat horn! Those look awesome!
If you can find some I definitely recommend it!! Thanks, they are a great easy snack! 🍻
Looks Good. Gonna give this a go.
Thanks! Enjoy!!🍻
Dude i love your set up. Background, smokers, the whole nine. We all want more, but dang this is a good start haha
Thanks!! Appreciate the kind words! 🍻
@@macsgrillshack for sure man. Subbed and watching you stuff as we speak haha
Right on! 🍻
Excellent. Thanks brother! God bless :)
Thanks!!! Appreciate it!!
I recognize the jerky gun and racks...from Princess...i also have the exact same..love it...i make 10 lbs at a time in my homemade smoke and they sure dont last long....gonna try your recipe next batch...cheers from manitoulin
Yes sir! Ya works great! Enjoy!! 🍻
Hey looks good there Shane I’ll be trying these In the Bradley
That's awesome! Enjoy!!🍻
I finally find this one, i want to make it
Thanks! Enjoy!!
Never heard of W sauce but will probably add it to my sauce arsenal.
You might look at buying a stainless steel canning funnel for wide mouth jars. Those make an excellent hopper for loading the sausage chamber.
W sauce hasn't been out for very long but it's a great sauce if you like Worcestershire, also comes in a spicy version called Fireshire. That's a great tip, thanks!!
earned u a sub today bud trying this tomorrow.
Thanks! Enjoy!! 🍻
good job looks great , where did you buy the two grills ? are they stainless steel ? thank you
Thanks! They are LEM jerky racks from Amazon. Chrome plated I believe. Same idea as kitchen cooking / cooling racks. I just look for the ones with a small hole pattern. Cheers!
good shit
Thanks! 🍻
good vid dood!!!
Thanks!! Appreciate it!!🍻
Looks great! Are you using a curing salt (sodium nitrite)?
Thanks! I am not here, these cook relatively quickly and get eaten fast so I don't usually bother but I have in the past for larger batches. Works either way in my experience. 🍻
Could I mix the seasonings into the ground meat with a stand mixer with a dough attachment?
Yes, that would work well but just be careful not to go for too long or you will end up with an over emulsified meat like you make with hot dogs. Cheers
Do you think putting them in a liner would be better? Great video i bought a jerky gun and it sucks for jerky but thinking about doing this
Thanks! A liner could work, but I find the mesh rack is best for letting the excess moisture and fat drip off. A liner might hold that moisture in and not let it dry as easily. 🍻
@macsgrillshack I figured out a great way for smoking jerky, I add my cure and ingredients then measure wax paper too the size of a cookie cooling rack (works great in my big stand up propane smoker) then put the meat on the wax side then put another wax paper on top then use a roller too get it 1/4 thick then take off the top sheet and put aside and then grab the sheet and put on the rack then peel off the wax paper then I put Carolina reaper hot sauce mixed with honey all over the top just a thin coat, then have your smoker on at 150 celcius and smoke it for 7 hours it works great with ground beef or any game your going too use
Right on, sounds like a great way to do it!
@macsgrillshack it sure is and that was suppose too say 160 celciuse
My bad just want too confirm , 160 farenheight for 7 hours, making honey garlic ground beef jerky now
HI. ON THE GROUND BEEF DO YOU USE 70/30 OR 93/7. ALSO IF YOU WANT TO ADD HIGH TEMP CHEDDAR CHEESE WOULD YOU ADD IT WHILE YOU ARE MIXING THE MEAT
The ground beef was 80/20, for cheese I would recommend adding it after the meat has been mixed well then fold the cheese in until it's incorporated evenly. 🍻
THANK YOU FOR RESPONDING. ONE THINK I WANTED TO ASK YOU ARE THESE TOUGH. MY TEETH ARE NOT IN GOOD SHAPE. THEY LOOK TASTY. I ENJOYED YOUR VIDEO. @@macsgrillshack
No not very tough at all, certainly easier to eat than regular beef jerky! Thanks!
THANK YOU FOR LETTING ME KNOW. I LIVE IN AN APARTMENT AND THEY WILL NOT LET YOU USE A GRILL. I HAVE AN ON THE COUNTER ELECTRIC SMOKER YOU CAN USE INDOORS. I AM GOING TO TRY MAKING THIS IN THE SMOKER. IT HAS COLD SMOKE, HOT SMOKE AND COMBINED SMOKE. I WILL TRY THIS ON COMBINED SMOKE WITH HICKORY CHIPS. MY MOUTH IS WATERING RIGHT NOW
@@macsgrillshack
where can i buy or how do i make that beef gun
Pretty easy to find online on Amazon or at a local hunting fishing place. 🍻
Can this be done on a dehydrator
Yes, for sure!
Thats fucking sick…👍
🍻
just noiced somehing, you nd i are the only ons on youtube,nd fcebook,or anyhere,to put our meat in the hndle or trigger end of the barrell,there fore pushing the air out of the nozzle, and this way,e can use the plunger as a ram rod to push the meat down, and actually satrt theh meat out of the nozzle, nice vid, i just bought a jerk gun watching your vid
This is the only way I've ever done it! Thanks, that's awesome! Enjoy it!🍻
I need a recipe for honey barbecue slim jim if anyone would know :)
Check out my latest video released today!!
80%20 ground beef ?
Yes, 80/20 used here. 🍻
@@macsgrillshack awsome got a sub from me great content
@@krazykid2002k Thanks for the sub! Appreciate it!!
I used 85/15% fat concentrated ground beef, lot of fat sticked between fingers when mixing. And seasoning culd not kill fat flavor :( used dehydrator.
@@hazzloits9282 I wonder if the meat got a bit too warm during the process or maybe a bit over mixed? I've never had this issue when making it but maybe that's what happened?
Machanic gloves! lol 😂 they make food safe gloves
These mechanics gloves came from a BBQ supply store...
Almost 40 dollars foe 12 sticks of meat online no thanks I'm trying this method.
Ya it's crazy what they charge, this is a very affordable way to make some jerky! Enjoy! 🍻
How much cure salt to add?
The easy ratio is 1 teaspoon cure to every 5 pounds of meat