Jerky Question???? Whole Muscle vs Burger gun??

[Hawgdawg]

I just got the large caulking gun from
cabela's. I was always skectible about burger jerky but have done two batches trying to use up some venison burger before next season and everybody loves it! Easy squisey 

[RadSav]

Be careful using basic grind in your jerky shooter.  Acquaintance of ours tracks food poisoning cases across the western states for some government agency.  Seems meat from between the rib bones and just about anything that could come in contact with stomach during processing holds a high level of bacteria.  He says that jerky shooters result in a lot of poisoning cases because folks make jerky out of scrap meat instead of whole muscle meat when using the shooters.

About the only jerky I have ever had I did not like was made with Hi-Country Teriyaki seasoning.  Beyond that whole muscle, jerky shooter, with grain, against grain...all tastes great to me!!  As I get older I am starting to like the shooter more and more for my own jerky.  Though the whole muscle jerky slows me down and keeps me from devouring it quite so fast.

[elksnout]

Anyone have a decent recipe for the ground meat/jerky gun process?

[billythekidrock]

I have used a jerky gun several times. I find that while it takes a little more work, the results are consistent and tasty

[jrebel]

I use the Hi Country Seasoning.  My favorites are the Sweet and Spicy and the BBQ.  The Sweet Teriyaki is not very good IMO. 

I always mix mine a little heavier than the recipe recommends.  The Sweet and Spicy says it will make 15 lbs....I mix it to 10 lbs. 

Real easy process....take the hamburger and mix in the seasoning.  I let mine sit overnight so all the flavors have time to soak into the meat.  Next day take and fill the jerky gun and squeeze away.  I smoke mine on my treager.  I use Hickory chips and smoke for 4-5 hours.  My smoke setting runs at approx. 150 to 160 degrees. 

When it is done smoking take the jerky out and place in a gallon size ziploc bag.  Seal the bag while the jerky is hot/warm and let it sit on the counter for 1 hour prior to refrigerating.  You can freeze it in vacuum seal bags too...In the fridge it will last for weeks (it never last long enough for me to text, but I bet 6-8 weeks for longer).  In the freezer it will last for a year easy. 

[nw_bowhunter]

I have always preferred whole muscle, but that being said never tried the ground version. Might try in the future.

I have a very simple jerky marinade with course pepper sprinkled on top...should be picking up my deer this weekend from the butcher. Had them cut a bunch of jerky meat..time to fire up the traeger..

[Buzz2401]

I like the whole muscle type better.  But I have a thing about chopped and pressed meats that really turns me off.  Not really a flavor or texture thing just don't like the processed food feeling I get eating it.  It is just as tasty though.

[blindluck]

I use the Hi Country Seasoning.  My favorites are the Sweet and Spicy and the BBQ.  The Sweet Teriyaki is not very good IMO. 

I always mix mine a little heavier than the recipe recommends.  The Sweet and Spicy says it will make 15 lbs....I mix it to 10 lbs. 

Real easy process....take the hamburger and mix in the seasoning.  I let mine sit overnight so all the flavors have time to soak into the meat.  Next day take and fill the jerky gun and squeeze away.  I smoke mine on my treager.  I use Hickory chips and smoke for 4-5 hours.  My smoke setting runs at approx. 150 to 160 degrees.  Do you ever add fat or is it just pure meat? also what about cure, would that help it keep longer?

When it is done smoking take the jerky out and place in a gallon size ziploc bag.  Seal the bag while the jerky is hot/warm and let it sit on the counter for 1 hour prior to refrigerating.  You can freeze it in vacuum seal bags too...In the fridge it will last for weeks (it never last long enough for me to text, but I bet 6-8 weeks for longer).  In the freezer it will last for a year easy.

do you ever add fat or just pure meat, aslo what about cure, would that help it keep longer

[Netminder01]

Just finished a batch last night at 2am and doing another this weekend.

Turned out great - no gun.

[bigjohn98591]

I like whole muscle better than I do ground. I guess it's because when I think of jerky thats what comes to mind. I've only had ground a couple of times it was ok, but I missed that chewyness. I usually trim as much of the conective tissue as I can from the meat that I intend on using. I just did some staek into jerky the other day with my own sweet n spicy brine. they turned out great, then I had the bright idea to cut them into smaller bite sized pieces. Made them even better, them I vacume packed about 6-8 pieces to a pcak and froze them to take to huntin camp next month. I have thought about a gun tho,only because I have a bunch of ground meat that I want to use up.

[Jonathan_S]

For bear, I use whole muscle.  Deer/Elk I grind.

[BOWHUNTER45]

Just cut 8 pounds ..Sliced about 1/4 " thick ..I use nothing but the best part of the hind quarter ...then I marinade it in Apple Cider - salt- brown sugar and Soy Sauce...add your seasoning and marinade for at least 12 hours ...When I take it out of the marinade I lay the pieces on a rack to drain ..do not rinse . then I sprinkle a little pepper over them and hang on my racks with tooth picks ..can fit a lot more in the smoker and it dries evenly ...

[ridgefire]

im with bigjohn on this one, the whole ground jerky thing has never done it for me. I like to slice it a quarter in thick and then brine and smoke it. I have tried the ground jerky and not a big fan of it.

[bigjohn98591]

Been making jerky today! Sweet n spicy, the stuff in the tray just came out of the smoker. I'll sort it out in the morning, and put the pieces that need finishing in the dehydrator.

[Bullkllr]

Ground jerky sounds interesting. Haven't tried it yet.

So I assume you mix the spices, etc. into the meat rather than marinate? And it seems like you would need a pretty fine wire mesh to keep the ground strips intact in the smoker?