Did the Jerky

Thats why I love using ground chuck for jerky.Using the jerky shooter gun to produce the strips.

What's a 'jerky shooter gun?' "I" thought I had every cooking toy ever made!!!

quote:

Originally posted by Thousand Oakie:
What's a 'jerky shooter gun?' "I" thought I had every cooking toy ever made!!!

Maybe this will help

http://www.cabelas.com/cabelas/en/templates/links/link....ky+blaster&noImage=0

And you can go to Wallyworld and look for the jerky shooter kit made by American Harvest for around $20.00.In this kit you have seasoning and cure pouches also for doing ground meats.Easy to use and make strips or sticks!Usually in kitchen electronics around the dehydrators.Enjoy!

I have a jerky prep question. I bought some Hi Mountain jerky cure & seasonings and I know the directions say to allow the cure to penetrate the meat for a minimum of 24 hours. Well, I have a Foodsaver marinator and I was wondering if the curing process can be quickened by using this type of marinator? Anyone have an opinion about this?

I think it will help get the cure into the meat, but will still need to be on at least 24 hours before smoking. Turn it over every few hours. I usually leave mine around 36 hours, but have gone at long as 72. It really helps tough cuts like some venison sometimes.

Louie -- I use bottom round steak and my jerky has been excellent. Yes, you'll have to do just a tiny bit of trimming here and there. If you're doing 3-5 lb of jerky it's worth the extra effort. JMHO!

Well, I've seasoned two 2lb portions of top round seasoned with Hi Mountain. One is seasoned with the Original seasoning and the other is seasoned with Hickory. I'll be putting them in the SM50 when I get home this evening. Question is, how much wood to use? I was planning on using apple or hickory or a mix of both. I've read here where preheating the smoker for 15 minutes or so is done prior to putting the meat in it. If I did the preheating thing, should I also have the wood in the smoker during the preheating phase?
I plan to do the 180* for 3 hours smoke without opening the door.

I heat my AQ up for 15 minutes, then add the wood. I use hickory and apple, or hickory and cherry, usually about 4 oz. for a good heavy smoke. Did 3 lbs. Saturday that turned out great!

Yep. I can't get enough smoke on my jerky. I preheat without the woodbox on 250* for about 30 minutes, then put in the full woodbox and hang the jerky and close the door, then turn down to 180/200*. All the wood is never fully burned so it gets used for the next cook or batch. I like to use a mix of whatever wood I have on hand.

Thanks much for the answers to my questions!!!

I've had the Wallyworld gun for a few years now. Used it to make jerky in a dehydrator. Will try it in my Cookshack sometime I'm sure.