User Panel
User Panel
User Panel
|
Posted: 10/5/2014 10:15:56 PM EDT
[#1]
Quote HistoryQuoted:
figured about 40% to 50% water weight loss , so 2lbs of meat will net about 13 to 16 oz of jerky roughly . Depends what deals you can on meat , i paid $7 LB for the london broil . i think with spices,marinades and electric use , ballpark is about about 60 to 90 cents +/- per oz of finished jerky . Still way cheaper than store bought and much better quality Quote HistoryQuoted:
Quoted:
What do you guys estimate you're paying per pound for finished product? Obviously it loses a lot of weight due to the dehydration process....just wondering what it'd cost to roll your own after buying a dehydrator vs buying it in a store. figured about 40% to 50% water weight loss , so 2lbs of meat will net about 13 to 16 oz of jerky roughly . Depends what deals you can on meat , i paid $7 LB for the london broil . i think with spices,marinades and electric use , ballpark is about about 60 to 90 cents +/- per oz of finished jerky . Still way cheaper than store bought and much better quality Yep, the store bought shit is almost plastic anymore, and its so expensive. I'd rather eat homemade than store bought, even if it costed more. Which it doesn't at all. |
|
|
|
Posted: 10/5/2014 10:29:52 PM EDT
[#2]
Quote HistoryQuoted:
Do you use a vacuum sealer with a hard container, or is your vacuum sealer good enough to deal with liquid/juices/marinade? I had a food saver and it never really did good with the bags if there was any liquid at all. Quote HistoryQuoted:
Quoted:
does nobody use a vacuum sealer in the marinading process?  Do you use a vacuum sealer with a hard container, or is your vacuum sealer good enough to deal with liquid/juices/marinade? I had a food saver and it never really did good with the bags if there was any liquid at all. i use the hard plastic containers. and the hose attachment. |
|
|
|
Posted: 10/5/2014 10:40:44 PM EDT
[#3]
I've always done mine on my smoker.
|
|
|
|
Posted: 10/5/2014 10:49:03 PM EDT
[#4]
Im not sure Im really saving money. Any time I make any, its gone in a day, two days tops.
 Posted Via AR15.Com Mobile |
|
|
|
Posted: 10/10/2014 4:12:53 PM EDT
[#5]
Quote HistoryQuoted:
Making jerky is awesome though I've switched to making beefsticks from ground beef because it's a lot less expensive and you don't have to marinade the meat. For now I'm using an Excalibur 3926 dehydrator (holds 9 square feet of product) which is incredibly efficient (blows the hot air across the trays instead up from below them) so I don't have to move the trays around like the stacked dehydrators. A good smoker is on my list for next year. http://i1103.photobucket.com/albums/g479/Matt_B-1967/beef_sticks_zps836e9733.jpg Thank you for the heads up!!!! 100% better than strip meat jerky!! bought this on wensday: 
94/6 layed out and spiced, then folded in 
this to mix, twice 
and raw on trays...little cat shits
4 hrs later!!!!! 
so much better than non ground. flavor is everywhere, and mmmm thanks!!!!!! again |
|
|
|
Posted: 10/10/2014 4:40:31 PM EDT
[#6]
Quote HistoryQuoted:
Thank you for the heads up!!!! 100% better than strip meat jerky!! bought this on wensday:
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10112859_zpsb4a80907.jpg 94/6 layed out and spiced, then folded in http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113237_zps984728e6.jpg this to mix, twice http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113428_zpsd1fbac77.jpg and raw on trays...little cat shits
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10114258_zpsde579dfd.jpg 4 hrs later!!!!! http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10155818_zps61e56c6b.jpg so much better than non ground. flavor is everywhere, and mmmm thanks!!!!!! again Quote HistoryQuoted:
Quoted:
Making jerky is awesome though I've switched to making beefsticks from ground beef because it's a lot less expensive and you don't have to marinade the meat. For now I'm using an Excalibur 3926 dehydrator (holds 9 square feet of product) which is incredibly efficient (blows the hot air across the trays instead up from below them) so I don't have to move the trays around like the stacked dehydrators. A good smoker is on my list for next year. http://i1103.photobucket.com/albums/g479/Matt_B-1967/beef_sticks_zps836e9733.jpg Thank you for the heads up!!!! 100% better than strip meat jerky!! bought this on wensday:
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10112859_zpsb4a80907.jpg 94/6 layed out and spiced, then folded in http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113237_zps984728e6.jpg this to mix, twice http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113428_zpsd1fbac77.jpg and raw on trays...little cat shits
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10114258_zpsde579dfd.jpg 4 hrs later!!!!! http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10155818_zps61e56c6b.jpg so much better than non ground. flavor is everywhere, and mmmm thanks!!!!!! again I have the same gun. It's awesome. What's your seasoning recipe? |
|
|
|
Posted: 10/10/2014 4:52:28 PM EDT
[#7]
Quote HistoryQuoted:
I have the same gun. It's awesome. What's your seasoning recipe? Quote HistoryQuoted:
Quoted:
Quoted:
Making jerky is awesome though I've switched to making beefsticks from ground beef because it's a lot less expensive and you don't have to marinade the meat. For now I'm using an Excalibur 3926 dehydrator (holds 9 square feet of product) which is incredibly efficient (blows the hot air across the trays instead up from below them) so I don't have to move the trays around like the stacked dehydrators. A good smoker is on my list for next year. http://i1103.photobucket.com/albums/g479/Matt_B-1967/beef_sticks_zps836e9733.jpg Thank you for the heads up!!!! 100% better than strip meat jerky!! bought this on wensday:
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10112859_zpsb4a80907.jpg 94/6 layed out and spiced, then folded in http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113237_zps984728e6.jpg this to mix, twice http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113428_zpsd1fbac77.jpg and raw on trays...little cat shits
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10114258_zpsde579dfd.jpg 4 hrs later!!!!! http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10155818_zps61e56c6b.jpg so much better than non ground. flavor is everywhere, and mmmm thanks!!!!!! again I have the same gun. It's awesome. What's your seasoning recipe? this time was factory "original" and the" black pepper and garlic" that came with the 4 pack and gun next weekend I will break out with some fennel seeds, garlic powder, and some tarragon to add to the salt flavor. 
I have been experimenting for years with strip meat, it all sucks compared to actually "grinding the flavor into the meat" unless we lose power and have to dry meat in a teepee.........I will stay with ground meat for jerky 
|
|
|
|
Posted: 10/10/2014 4:55:01 PM EDT
[#8]
Quote HistoryQuoted:
this time was factory "original" and the" black pepper and garlic" that came with the 4 pack and gun next weekend I will break out with some fennel seeds, garlic powder, and some tarragon to add to the salt flavor.
I have been experimenting for years with strip meat, it all sucks compared to actually "grinding the flavor into the meat" unless we lose power and have to dry meat in a teepee.........I will stay with ground meat for jerky Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Making jerky is awesome though I've switched to making beefsticks from ground beef because it's a lot less expensive and you don't have to marinade the meat. For now I'm using an Excalibur 3926 dehydrator (holds 9 square feet of product) which is incredibly efficient (blows the hot air across the trays instead up from below them) so I don't have to move the trays around like the stacked dehydrators. A good smoker is on my list for next year. http://i1103.photobucket.com/albums/g479/Matt_B-1967/beef_sticks_zps836e9733.jpg Thank you for the heads up!!!! 100% better than strip meat jerky!! bought this on wensday:
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10112859_zpsb4a80907.jpg 94/6 layed out and spiced, then folded in http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113237_zps984728e6.jpg this to mix, twice http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10113428_zpsd1fbac77.jpg and raw on trays...little cat shits
http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10114258_zpsde579dfd.jpg 4 hrs later!!!!! http://i168.photobucket.com/albums/u182/turtlemechanic/2014-10-10155818_zps61e56c6b.jpg so much better than non ground. flavor is everywhere, and mmmm thanks!!!!!! again I have the same gun. It's awesome. What's your seasoning recipe? this time was factory "original" and the" black pepper and garlic" that came with the 4 pack and gun next weekend I will break out with some fennel seeds, garlic powder, and some tarragon to add to the salt flavor.
I have been experimenting for years with strip meat, it all sucks compared to actually "grinding the flavor into the meat" unless we lose power and have to dry meat in a teepee.........I will stay with ground meat for jerky Yeah, the seasoning packets that the gun comes with are pretty damn good. I'm still trying to find a homemade recipe that I really like, for ground beef jerky. But yeah, I'm a convert. Ground is way better, in many ways, IMO. |
|
|
|
Posted: 10/10/2014 4:55:45 PM EDT
[#9]
Quote HistoryQuoted: your'e doing it wrong op  http://cdn.smokingmeatforums.com/c/c1/350x700px-LL-c1718cac_jerky_2hrs_zps87f80f85.jpeg |
|
|
|
Posted: 10/10/2014 5:00:22 PM EDT
[#10]
Quote HistoryQuoted: Im not sure Im really saving money. Any time I make any, its gone in a day, two days tops. Posted Via AR15.Com Mobile |
|
|
|
Posted: 10/10/2014 5:16:49 PM EDT
[#11]
killed my fair share of cheap dehydrators
went to a excalibur and never looked back the 9 tray model is nice for big jerky batches I will admit I am a jerky gun hater... I really do need to at least try making it once guy brought us some a few years ago and it tasted like dog treats lol if you do have a Excalibur try it on other things done lots of fruits and yes even fruit leathers I dont even care if it hippie ish... home made fruit rollups are the shit |
|
|
|
Posted: 10/10/2014 5:25:25 PM EDT
[#12]
Bought some deer jerky from a coworker after working on my Harley all day.. that shit is amazing. He did a hell of a job.
|
|
|
|
Posted: 10/10/2014 5:27:45 PM EDT
[#13]
Quote HistoryQuoted:
6 hours? If I ran jerky in the Excalibur for that long it would be inedible. I typically run a batch of jerky for 3-3.5 hours tops. I was hand slicing the strips to around 1/8" thickness. That's one thing I found that makes some dehydrators cost more or less than others - efficiency. Different design take more or less time to dehydrate than others. In the end the product is still the same so it comes down to how long you want to wait for it. 
Read these pages for more info on choosing a dehydrator: How to Choose a Food Dehydrator - The Top 4 Factors to Consider Choosing a Food Dehydrator Quote HistoryQuoted:
Quoted:
Most of the time I prep it and then turn the dehydrator on about nine at night. Previously I would set my clock alarm for 3 AM and take it off. That's one thing I found that makes some dehydrators cost more or less than others - efficiency. Different design take more or less time to dehydrate than others. In the end the product is still the same so it comes down to how long you want to wait for it.
Read these pages for more info on choosing a dehydrator: How to Choose a Food Dehydrator - The Top 4 Factors to Consider Choosing a Food Dehydrator My wife was used to a cheap dehydrator so when we got an Excalibur she over did a ton of our venison jerky and it was so hard we had to turn it into dog treats. |
|
|
|
Posted: 10/10/2014 5:30:30 PM EDT
[#14]
I lost all the nozzles to my jerky gun.
But ground is the way to go, IMHO. wish I had a meat grinder. |
|
|
|
Posted: 10/10/2014 5:41:04 PM EDT
[#15]
Quote HistoryQuoted:
Do you use a vacuum sealer with a hard container, or is your vacuum sealer good enough to deal with liquid/juices/marinade? I had a food saver and it never really did good with the bags if there was any liquid at all. Quote HistoryQuoted:
Quoted:
does nobody use a vacuum sealer in the marinading process? Do you use a vacuum sealer with a hard container, or is your vacuum sealer good enough to deal with liquid/juices/marinade? I had a food saver and it never really did good with the bags if there was any liquid at all. I use a weston and have no issues |
|
|
|
Posted: 10/10/2014 6:00:37 PM EDT
[#16]
i make mine in the oven on the racks. I just turn it down as low as possible and keep the door cracked to let out the moisture. It works well
|
|
|
|
Posted: 10/10/2014 6:08:15 PM EDT
[#17]
Quote HistoryQuoted:
i make mine in the oven on the racks. I just turn it down as low as possible and keep the door cracked to let out the moisture. It works well Same here. I hang the strips using toothpicks. |
|
|
|
Posted: 10/10/2014 8:21:26 PM EDT
[#18]
Any temps and time suggestions when using an Excalibur would be extremely appreciated.
|
|
|
|
Posted: 10/10/2014 9:13:53 PM EDT
[#19]
Quote HistoryQuoted:
Any temps and time suggestions when using an Excalibur would be extremely appreciated. They come with a book it's on the internet as well. I find that the factory book actually runs really close to actual cook times and settings. They are also much faster than others. I think jerky is a 6 hour cook time |
|
|
|
Posted: 10/10/2014 9:17:37 PM EDT
[#20]
Quote HistoryQuoted:
They come with a book it's on the internet as well. I find that the factory book actually runs really close to actual cook times and settings. They are also much faster than others. I think jerky is a 6 hour cook time Quote HistoryQuoted:
Quoted:
Any temps and time suggestions when using an Excalibur would be extremely appreciated. They come with a book it's on the internet as well. I find that the factory book actually runs really close to actual cook times and settings. They are also much faster than others. I think jerky is a 6 hour cook time I lost my book in a week.
I will go look on their website. |
|
|
|
Posted: 10/10/2014 10:24:27 PM EDT
[#21]
|
|
|
|
Posted: 10/12/2014 3:04:23 PM EDT
[#22]
What model of Excalibur are you guys using?
I see they offer quite a few models. |
|
|
|
Posted: 10/12/2014 3:22:36 PM EDT
[#23]
been using dehydrators to make jerky for about 30 years
works great |
|
|
|
Posted: 10/12/2014 3:41:12 PM EDT
[#24]
I've made deer / beef jerky a couple of times. I ran out of the cure packets that came with my jerky gun though. Anyone got any home cure / seasoning recipes or does everyone just buy the pre-mixed stuff? I would love to start making ground jerky again.
|
|
|
|
Posted: 10/12/2014 3:47:54 PM EDT
[#25]
I'm a big fan of PS Seasonings. I use them for venison sausage cure and seasonings, venison bacon cure, and brat seasonings.
http://www.psseasoning.com/ |
|
|
|
Posted: 10/12/2014 3:51:23 PM EDT
[#26]
Mmmmhhhhh. Jerky.
|
|
|
|
Posted: 10/12/2014 3:52:52 PM EDT
[#27]
Quote HistoryQuoted:
I'm a big fan of PS Seasonings. I use them for venison sausage cure and seasonings, venison bacon cure, and brat seasonings. http://www.psseasoning.com/ Hmmmm. $8 for enough seasoning to do 15lbs of jerky. Not too bad. Might order. |
|
|
|
Posted: 10/12/2014 6:29:07 PM EDT
[#28]
Just ordered the Nesco FD-80 with 2 extra trays and I've got a batch using the Nesco gun in the oven right now.
|
|
|
|
Posted: 10/12/2014 6:30:42 PM EDT
[#29]
Quote HistoryQuoted:
Just ordered the Nesco FD-80 with 2 extra trays and I've got a batch using the Nesco gun in the oven right now. Thats the dehydrator and gun I use. Theyre titties. Now I need to make a batch. Posted Via AR15.Com Mobile |
|
|
|
Posted: 10/12/2014 6:42:03 PM EDT
[#30]
Thanks OP more money I don't have spent...
|
|
|
|
Posted: 10/12/2014 6:44:09 PM EDT
[#31]
Great, now I will have to make some, thanks OP.
|
|
|
|
Posted: 10/18/2014 12:57:22 PM EDT
[#32]
Just put my first batch on my new dehydrator. This is my first time. TY OP for motivating me. I will give an AAR when done.
|
|
|
|
Posted: 10/24/2014 7:10:43 PM EDT
[#33]
$100 poorer.
Got the dehydrator, the jerky gun and some "hot and sweet" jerky cure seasoning. Ill have everything by end of next week I assume.
|
|
|
|
Posted: 10/26/2014 8:07:09 AM EDT
[#34]
Quote HistoryQuoted:
Just put my first batch on my new dehydrator. This is my first time. TY OP for motivating me. I will give an AAR when done. well..... ..........should of been done about a week ago
|
|
|
|
Posted: 10/26/2014 8:35:03 AM EDT
[#35]
Hi-Mountain seasonings and cures made in Cody is by far the best brand of seasoning I have ever used. I have tried all of their flavors and they all range from good to excellent. Those that have tried my elk jerky can vouch that it is that good.
When I do use a jerky gun, I really like the jerky cannon. For wild game (none of my. Beef goes to jerky) I load up a roast on my slicer and go to town.
|
|
|
|
Posted: 10/26/2014 12:14:52 PM EDT
[#36]
Quote HistoryQuoted:
well..... ..........should of been done about a week ago Quote HistoryQuoted:
Quoted:
Just put my first batch on my new dehydrator. This is my first time. TY OP for motivating me. I will give an AAR when done. well..... ..........should of been done about a week ago Sorry sorry life kicked in. Batch came out great! Just did a batch this weekend with terriyaki. It's good but has no bite. Next batch will be perfect. been wanting to make jerky for years. Never knew it was as ez as it is. |
|
|
|
Posted: 10/26/2014 12:36:00 PM EDT
[#37]
Quote HistoryQuoted:
I lost all the nozzles to my jerky gun.
But ground is the way to go, IMHO. wish I had a meat grinder. Not to worry. Lightly mist countertop with water. Place a sheet of waxed paper on counter. Place ground meat in center, flatten it out a bit. Place another sheet of waxed paper over meat. Flatten with rolling pin to desired thickness. Use a plastic knife, cut into strips. OR, if kids are involved be creative and use cookie cutters. |
|
|
|
Posted: 10/26/2014 12:42:57 PM EDT
[#38]
Quote HistoryQuoted:
What do you guys estimate you're paying per pound for finished product? Obviously it loses a lot of weight due to the dehydration process....just wondering what it'd cost to roll your own after buying a dehydrator vs buying it in a store. I Cheated and got my dehydrator at a garage sale for IIRC $10 I think it's a Ronco. I wait until the local supermarket puts its london broil on sale and buy some up, I marinate for a couple of days, and i usually keep it in the dehydrator for 24 hours or more, but i like it on the drier side
|
|
|
|
Posted: 10/26/2014 1:16:55 PM EDT
[#39]
Quote HistoryQuoted:
I Cheated and got my dehydrator at a garage sale for IIRC $10 I think it's a Ronco. I wait until the local supermarket puts its london broil on sale and buy some up, I marinate for a couple of days, and i usually keep it in the dehydrator for 24 hours or more, but i like it on the drier sideQuote HistoryQuoted:
Quoted:
What do you guys estimate you're paying per pound for finished product? Obviously it loses a lot of weight due to the dehydration process....just wondering what it'd cost to roll your own after buying a dehydrator vs buying it in a store. I Cheated and got my dehydrator at a garage sale for IIRC $10 I think it's a Ronco. I wait until the local supermarket puts its london broil on sale and buy some up, I marinate for a couple of days, and i usually keep it in the dehydrator for 24 hours or more, but i like it on the drier sideThank you for not answering his question
|
|
|
|
Posted: 10/26/2014 4:09:08 PM EDT
[#40]
Quote HistoryQuoted:
Not to worry. Lightly mist countertop with water. Place a sheet of waxed paper on counter. Place ground meat in center, flatten it out a bit. Place another sheet of waxed paper over meat. Flatten with rolling pin to desired thickness. Use a plastic knife, cut into strips. OR, if kids are involved be creative and use cookie cutters. Quote HistoryQuoted:
Quoted:
I lost all the nozzles to my jerky gun.
But ground is the way to go, IMHO. wish I had a meat grinder. Not to worry. Lightly mist countertop with water. Place a sheet of waxed paper on counter. Place ground meat in center, flatten it out a bit. Place another sheet of waxed paper over meat. Flatten with rolling pin to desired thickness. Use a plastic knife, cut into strips. OR, if kids are involved be creative and use cookie cutters. This is the method I used for ground, until I got a jerky gun. Skip to 3:45 shows how to do it. 
|
|
|
|
Posted: 10/26/2014 6:36:33 PM EDT
[#41]
Cool, use the waxed paper-paint sticks for mass production.
I don't use ground meat anymore, just wanted to try it with some older steaks I had in my freezer, I ran through my grinder. Was okay. |
|
|
|
Posted: 10/26/2014 6:53:08 PM EDT
[#42]
If anyone has recipes, please post them.
My kids love ground beef jerky, but I hate feeding them all the chemicals and nitrates that you get in the seasoning packets. I'd love to come up with a good seasoning recipe. |
|
|
|
Posted: 10/26/2014 9:24:25 PM EDT
[#43]
Quote HistoryQuoted:
If anyone has recipes, please post them. My kids love ground beef jerky, but I hate feeding them all the chemicals and nitrates that you get in the seasoning packets. I'd love to come up with a good seasoning recipe. 3# meat. 1t salt t=tea spoon T=Tablespoon. 1t pink cure (prevents botulism) 1t onion powder 1t garlic powder 1t black pepper 1\4 cup soy sauce 1\3 cup Worcestershire sauce. Make a batch, then decide what you wish to add to make it 'better' This is the industry standar. |
|
|
|
Posted: 10/26/2014 9:33:25 PM EDT
[#44]
I just use my oven. Set it as low as it will go and prop door open with a wooden spoon.
I slice up a london broil and use the Nesco Original jerky seasoning. |
|
|
|
Posted: 10/26/2014 9:36:06 PM EDT
[#45]
Quote HistoryQuoted:
3# meat. 1t salt t=tea spoon T=Tablespoon. 1t pink cure (prevents botulism) 1t onion powder 1t garlic powder 1t black pepper 1\4 cup soy sauce 1\3 cup Worcestershire sauce. Make a batch, then decide what you wish to add to make it 'better' This is the industry standar. Quote HistoryQuoted:
Quoted:
If anyone has recipes, please post them. My kids love ground beef jerky, but I hate feeding them all the chemicals and nitrates that you get in the seasoning packets. I'd love to come up with a good seasoning recipe. 3# meat. 1t salt t=tea spoon T=Tablespoon. 1t pink cure (prevents botulism) 1t onion powder 1t garlic powder 1t black pepper 1\4 cup soy sauce 1\3 cup Worcestershire sauce. Make a batch, then decide what you wish to add to make it 'better' This is the industry standar. tag |
|
|
|
Posted: 10/28/2014 9:42:10 AM EDT
[#46]
Quote HistoryQuoted:
tag Quote HistoryQuoted:
Quoted:
Quoted:
If anyone has recipes, please post them. My kids love ground beef jerky, but I hate feeding them all the chemicals and nitrates that you get in the seasoning packets. I'd love to come up with a good seasoning recipe. 3# meat. 1t salt t=tea spoon T=Tablespoon. 1t pink cure (prevents botulism) 1t onion powder 1t garlic powder 1t black pepper 1\4 cup soy sauce 1\3 cup Worcestershire sauce. Make a batch, then decide what you wish to add to make it 'better' This is the industry standar. tag I use this one too but i add some liquid smoke and some of my favorite BBQ sauce also. |
|
|
|
Posted: 10/28/2014 10:49:37 AM EDT
[#47]
OOPS! Forgot the Liquid Smoke, Good Stuff.
Make a batch, add some cayenne, whatever you like. It's a good basic recipe. I use muscle meat and a smoker, however I ordered the deyhydrator in the OP. Easy way to make a small batch, never come out overly dried. |
|
|
|
Posted: 10/28/2014 11:15:01 AM EDT
[#48]
The last batch of jerky I did was 30 lbs wet. That little gun is too small. I'm going to get one of the big Cabelas or LEM guns.
My last batch of summer sausage was 50 lbs. I'm going to get a sausage stuffer because the grinder is a pain to stuff with. I need to kill more deer this year... Don't use home brew sliced meat jerky recipes for ground meat. The ground will soak it all up and it'll be way too salty! Learned that lesson several years ago. I use LEM seasonings for everything now. Rural King had a big sale on their seasonings last year on Black Friday. I'm making plans to return this year for more. |
|
|
|
Posted: 10/28/2014 11:18:26 AM EDT
[#49]
Quote HistoryQuoted:
http://rennlist.com/forums/attachments/924-931-944-951-968-forum/569288d1317072815-fs-stock-944-turbo-intercooler-ban-him.jpg You're new around here aren't you? We love our cured meats, smoked meats, and grilled meats. Quote HistoryQuoted:
Quoted:
The fuck is this hippie shit? You're new around here aren't you? We love our cured meats, smoked meats, and grilled meats. Agreed! |
|
|
|
Posted: 10/28/2014 11:20:26 AM EDT
[#50]
Quote HistoryQuoted:
I was just going to post about that. I've done it a few times. I followed his directions off the show and it was good to go. Quote HistoryQuoted:
Quoted:
Is there a good way to make it without buying a 75 dollar dehydrator? Or does the dehydrator really save 75 or more dollars'-worth of hassle? I seem to recall Alton Brown made some with a box fan and house AC filter, but I dunno if I really trust that... I was just going to post about that. I've done it a few times. I followed his directions off the show and it was good to go. This is how I do it. Changed my life.
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
