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Hamburger jerky sticks

R rangerdfMember
Ok, got my new Cabella's jerky shooter with two attachments: a round end and a flat end. I used hamburger and I had the butcher regrind two times. I added the cure and the spices and kneeded it for 5 days in the fridge. Loaded the gun and used the round end to make sticks. They taste pretty good but my wife thinks they look like little doggie turds and I must agree. She makes fun of them and won't eat them (not necessarily a bad thing) but I wish they would come out a little more pretty and consistent?? What should I do??
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P pagsMember
I've been thinking about this, and it seems like the inconsistency would be remedied by really kneeding the ground beef very well. Why not get a mash potato masher and really go to town on the ground beef. Every time you go to kneed it when it's in the fridge for 5 days, use the masher on it again. If the meat is well kneeded, it should turn out more consistently. Just my 2 cents. Think an egg would help?
FM Former Member
For my hamburger style jerky(shooting out flat pieces) I just mix together the Nesco cure&seasoning packets with the meat and stuff in the shooter and go with it.Turns out great.I do add other spices(cayenne pepper,soy sauce,and garlic powder)All is mixed well and squished between my fingers really good.Have not tried the round attachment yet.
chef-boy-arniechef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"
I borrowed a Cabella’s jerky shooter, but I used the flat end. I liked it so well I am ordering one. I have thought of using the round end and small casings and hanging the sticks from the top rack while I smoke them.
My wife has refused to eat a few things I have smoked also. All it takes is a few other people commenting on how it tastes and she will start eating it. Of course I have to remember to keep my big mouth shut and not bring it up again.
FM Former Member
While using London Broil etc makes a more traditional jerky, I've found that making hamburger jerky using Nesco packets & my own mix of spices makes a jerky that most ppl LOVE! IMO, hamburger jerky is also easier to make.

Wondering if any other hamburger jerkers have tried the Hi Mountain seasonings?
FM Former Member
I've never tried the round extruder, but the flat works awesome. No dog turd complexes there.

And, like previously posted, I simply mix in my seasonings and then begin shooting. One problem may be is you are using ground beef with fat in it. The leaner the frind, the better for extruded jerky.

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