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ground beef or stripes ... jerky

shayneyasinski

shayneyasinski

I make both ground beef jerky with the gun pump and also simple strips that are then dehydrated.

I like them both but for reasons of there own

ground for a softer product and strips for an old school style that I grew up to love.

my last batch of strips were cut real thick about 1/4 inch or thicker and it took longer but was real good.

I also like to dehydrate to where the meat strips are very dry to the point where they are brittle then I place them in a bag with some fresh sauce and water to rehydrate them to where I want them and wow!!! kickass

any way you do it it is a fun hobby that all of you should try.

next up .... sausage
 
I make both types also. in fact I've got about 6.5lbs of strips in the dehydrator right now. I also like the thicker cuts. I've cut this batch across the grain though to see how it works out - usually I go with the grain for extra chewiness.

if I can eat/share this whole batch pre-Christmas I'll knock up a large batch and put the Cannon to work.
 
I tried the ground jerky but never really liked the texture, and now I just use my cheap jerky cannon for stuffing small peppers and things. I usually prefer my jerky strips cut across the grain, but it depends on the type of meat, and either way is good.
 
I love both but since my age is now alil more a factor the ground is my preferance My chompers are not like they use to be matter of fact most are going to get replace pretty soon
 
I made 3lbs (about 1.5 kg) of strips over the weekend and it turned out great (maybe a little too chewy for my taste).

I only use normal salt and not the nitrates.

I make it and it's all gone within a few days as my work mates love it and we consume it pretty quickly........

I am going to be making a big batch for Christmas so all the family can enjoy it too....

I haven't tried the ground stuff yet as I am still trying to perfect the strips :mouthonfire:
 
moyboy said:
I haven't tried the ground stuff yet as I am still trying to perfect the strips :mouthonfire:
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if you're using a dehydrator like nesco that have trays with decent gaps, the ground meat while drying sinks down & once dry its like its locked onto the tray - its a bitch to take them off w/o them all breaking apart. at least this happens to me.

put wax paper on the trays then the ground meat on that so they dont stick, or use their fruit roll up trays for liquid.
thats if you plan on doing burger jerky & use dehydrator/trays like that.
 
chilehunter said:
if you're using a dehydrator like nesco that have trays with decent gaps, the ground meat while drying sinks down & once dry its like its locked onto the tray - its a bitch to take them off w/o them all breaking apart. at least this happens to me.

put wax paper on the trays then the ground meat on that so they dont stick, or use their fruit roll up trays for liquid.
thats if you plan on doing burger jerky & use dehydrator/trays like that.
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Thanks for the info CH...that's exactly the type of dehydrator I have, and i've got a heap of those fruit roll up papers.

I will have to look into this gun/canon everyone is talking about.

Cheers.
 
moyboy - I have used and highly recommend these two outlets for your jerky needs

http://www.sausagesource.com

www.basspro.com (I can't get their link to work)

I use a Jerky Cannon by LEM Products - it is an awesome weapon that has multiple nozzles available, you can even buy a sausage nozzle for making your own links or thin nozzles for salami sticks etc.
 
Ok you bloody guys.......

You've now got me thinking pretty hard about mince jerky....;)

Ok, Questions:

1. does mince jerky take less time to dry compared to a solid strip of the same size? I would think it might because it's more open celled.

2. has anyone tried the seasoning kits that are out there? (in the above links & in general). Are they wet or dry marinade kits?? Are they any good? EDIT: After reading more I have worked out that they are dry, Hence the word 'SEASONING'....:lol:

3. Even top quality mince (from the supermaket) has some percentage of fat in it!! Is this a problem for drying? you all do it so it must be ok, I guess i'm asking if you buy it or mince it yourself?

That's guys....

I'm g/f is going to be so p*ssed off at me when all this gear arrives in the mail, but then it will be to late....:)
 
My favorite type of meat to jerky is turkey breast. I buy the whole turkey and cut out the breast meat and slice with the grain so it peels like string cheese. I just use a soy based marinade and add fresh peppers when available. When it sticks you have to use a fork to pry loose. I haven't made any jerky yet this year but all this talk is pushing me over the edge.
 
moyboy said:
Thanks for the info CH...that's exactly the type of dehydrator I have, and i've got a heap of those fruit roll up papers.

I will have to look into this gun/canon everyone is talking about.

Cheers.
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I gave it some more thought as to why that happens to me, I think its because I add other liquids to the jerky mixture - like sweet & sour sauce, worcestershire sauce or ? (for added flavor)
& this makes the burger jerky kinda soupy, so while its drying it also sinks into the tray & once dried its dried around the tray openings.

yea I think thats the reason :whistle: because I've never did burger jerky w/o adding other liquids.
 
my last batch of ground jerky is dam good
I used alot of cajohn 10 in the mix and it tastes like the sauce smells!!

I do have problems with it sticking to the tray but to get around this i dry for an hour or two then flip it and it pulls off the racks real easy as compared to waiting till its compleatly dry.

I also rehydrate in a ziplock with a mix of hotsauce and water !!
 
shayneyasinski said:
I do have problems with it sticking to the tray but to get around this i dry for an hour or two then flip it and it pulls off the racks real easy as compared to waiting till its compleatly dry.
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I didnt think to do that years ago :whistle: but now I have a couple of those fruit rollup trays (for liquids) or use wax paper, for me its become a habit to use these methods vs flipping them.
 
moyboy said:
Ok you bloody guys.......

You've now got me thinking pretty hard about mince jerky....:oops:

Ok, Questions:

1. does mince jerky take less time to dry compared to a solid strip of the same size? I would think it might because it's more open celled.

2. has anyone tried the seasoning kits that are out there? (in the above links & in general). Are they wet or dry marinade kits?? Are they any good? EDIT: After reading more I have worked out that they are dry, Hence the word 'SEASONING'....:whistle:

3. Even top quality mince (from the supermaket) has some percentage of fat in it!! Is this a problem for drying? you all do it so it must be ok, I guess i'm asking if you buy it or mince it yourself?

That's guys....

I'm g/f is going to be so p*ssed off at me when all this gear arrives in the mail, but then it will be to late....;)
Click to expand...

1 - there's no appreciable difference in drying times

2 - as my base seasoning I've been using Backwoods Original and then adding things like onion powder, fatalii or hab powder or fresh pods, some liquid smoke etc. I love the flavour and it's easy to make up. ground meat doesn't need to be marinated, just mix it up with a small amount of water and shoot is straight away if you want to. whole strips should be marinated anywhere from overnight to 24 hours, longer for thicker strips.

3 - I've got a mincer but I usually just buy 'heart smart' beef mince from Woolworths and use that. I think it's easier to buy than grinding the meat then mixing it then shooting it.

seriously dude you would love jerky made from ground beef (haven't tried turkey or anything else). why don't you get some ground meat and make a jerky mix. either make little balls and flatten them out or make a big ball and flatten it out then take slices from it and dehydrate them. you'll then know if buying a gun/cannon is going to be worthwhile after you've done that.
 
It's a little to late to try before I buy.....hehe

I bought a canon with 2 nozzles and the cutting board that you have, along with 2 different jerky seasonings....

I really can't see me not liking it.....:lol:

I'm actually really looking forward to it.

Hey CM64 I'm sure it explains it on the seasoning packets, BUT, do you mix the seasoning with the mince then push it through the canon? or shape the mince then roll it in the seasoning???
 
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