Post by: jrebel on October 06, 2014, 12:13:50 PM
What is your experience?
Post by: sirmissalot on October 06, 2014, 12:15:38 PM
Post by: boneaddict on October 06, 2014, 12:24:57 PM
Post by: Netminder01 on October 06, 2014, 12:25:49 PM
Yum!
Post by: jrebel on October 06, 2014, 12:27:45 PM
I have always done whole muscle. (old school I guess) but after grinding off half of my teeth, I decided that I am tired of the chew, and would like to go the gun route next time.
I am going to make a prediction....once you go jerky gun you will not go back. It is truly amazing. It looks and taste like whole muscle jerky just more tender.
I have samples if you want to come to Wenatchee :drool: :drool: :drool:
Post by: boneaddict on October 06, 2014, 12:29:45 PM
Post by: Bean Counter on October 06, 2014, 12:32:29 PM
Post by: boneaddict on October 06, 2014, 12:35:51 PM
Post by: jrebel on October 06, 2014, 12:36:25 PM
I like the looks and style of whole muscle jerky but I quickly got tired of wearing my jaw out. I grind 100%. Ground absorbs marinades and spices very well. I plop a few tablespoons of ground meat into some wax paper, fold the paper over, and use a butcher knife to square the strip off. No gun required. Jerky gun sounds messy as all get out for clean up though granted it's probably faster than my cheapskate method :rolleyes:
Mine is super easy clean up and it allows me three different tips. I really like the round tip which makes jerky that looks like a pepperoni stick. Pics of my final product coming soon.
Post by: Netminder01 on October 06, 2014, 12:49:43 PM
I have always done whole muscle. (old school I guess) but after grinding off half of my teeth, I decided that I am tired of the chew, and would like to go the gun route next time.
I am going to make a prediction....once you go jerky gun you will not go back. It is truly amazing. It looks and taste like whole muscle jerky just more tender.
I have samples if you want to come to Wenatchee :drool: :drool: :drool:
I'm not sure tenderness is the lone litmus test is it?
What is it about the gun that makes it more tender? Because it provides and evenly distributed and thin pieces?
Rebel - I propose you package up and send me a small pack of your best jerky made with a gun and I'll do the same and we both report back. What say you? :IBCOOL:
Post by: jrebel on October 06, 2014, 12:53:57 PM
Pics of flat and round jerky. Smoke time was the same 4-5 hours. The burger definitely soaks up more flavoring and spices. I like flavorful jerky so it worked out well. :tup:
Post by: Bean Counter on October 06, 2014, 12:55:19 PM
Let me know if you want me to change your name to penny pincher. :chuckle:
Hey, it has a nice ring to it :)
Post by: jrebel on October 06, 2014, 12:57:55 PM
I have always done whole muscle. (old school I guess) but after grinding off half of my teeth, I decided that I am tired of the chew, and would like to go the gun route next time.
I am going to make a prediction....once you go jerky gun you will not go back. It is truly amazing. It looks and taste like whole muscle jerky just more tender.
I have samples if you want to come to Wenatchee :drool: :drool: :drool:
I'm not sure tenderness is the lone litmus test is it?
What is it about the gun that makes it more tender? Because it provides and evenly distributed and thin pieces?
Rebel - I propose you package up and send me a small pack of your best jerky made with a gun and I'll do the same and we both report back. What say you? :IBCOOL:
I think the tenderness is due to the meat being previously chewed (ground).
Post by: Bean Counter on October 06, 2014, 12:58:13 PM
What is it about the gun that makes it more tender? Because it provides and evenly distributed and thin pieces?
Rebel - I propose you package up and send me a small pack of your best jerky made with a gun and I'll do the same and we both report back. What say you? :IBCOOL:
Its because the meat gets ground at one point and therefore isn't as coagulated as whole muscle jerky. I don't think the gun has anything to do with it. I'm cheap, but I'm generous--I can make up a few of each and send to you if I do well in Wyoming here next month and you're still exploring this.
Post by: Netminder01 on October 06, 2014, 12:59:27 PM
What is it about the gun that makes it more tender? Because it provides and evenly distributed and thin pieces?
Rebel - I propose you package up and send me a small pack of your best jerky made with a gun and I'll do the same and we both report back. What say you? :IBCOOL:
Its because the meat gets ground at one point and therefore isn't as coagulated as whole muscle jerky. I don't think the gun has anything to do with it. I'm cheap, but I'm generous--I can make up a few of each and send to you if I do well in Wyoming here next month and you're still exploring this.
Hey now Bean, I'm working on a deal to get some tasty jerky! shhhhh!
Post by: Hawgdawg on October 06, 2014, 01:07:56 PM
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 :tup:
Post by: RadSav on October 06, 2014, 01:54:58 PM
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.
Post by: elksnout on October 06, 2014, 07:48:32 PM
Post by: billythekidrock on October 06, 2014, 08:01:36 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2F1443JerkyFinished-web.jpg&hash=9686ff14b62aab0f35a35850eeff1fa88040f94f)
Post by: jrebel on October 06, 2014, 08:02:28 PM
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.
Post by: nw_bowhunter on October 07, 2014, 10:05:56 AM
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..
Post by: Buzz2401 on October 08, 2014, 03:36:01 PM
Post by: blindluck on October 10, 2014, 12:32:46 PM
I use the Hi Country Seasoning. My favorites are the Sweet and Spicy and the BBQ. The Sweet Teriyaki is not very good IMO.do you ever add fat or just pure meat, aslo what about cure, would that help it keep longer
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.
Post by: Netminder01 on October 10, 2014, 12:47:54 PM
Turned out great - no gun.
Post by: bigjohn98591 on October 13, 2014, 10:48:16 AM
Post by: Jonathan_S on October 13, 2014, 11:24:45 AM
Post by: BOWHUNTER45 on October 13, 2014, 03:09:13 PM
Post by: ridgefire on November 01, 2014, 09:45:20 PM
Post by: bigjohn98591 on January 10, 2015, 09:27:28 PM
Post by: Bullkllr on January 10, 2015, 09:44:58 PM
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?
Post by: jrebel on January 10, 2015, 09:48:43 PM
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?
Yes, mix the spices directly into the meat. Let it set overnight to really infuse the meat.
Yes, a fine wire grate to keep the meat in good form. You can buy the trays at sportsmans for 10-15 bucks for a three pack.
Post by: jrebel on January 10, 2015, 09:49:20 PM
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.
Looks good :tup:
Post by: Bullkllr on January 10, 2015, 09:53:25 PM
Thanks :tup: Think I'll need to give that a try.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?
Yes, mix the spices directly into the meat. Let it set overnight to really infuse the meat.
Yes, a fine wire grate to keep the meat in good form. You can buy the trays at sportsmans for 10-15 bucks for a three pack.