New 55 On the way!

Former Member

Finally! I took the plunge and stepped up to the 55. My Smokette has been great, but it takes a few sessions to turn out a large batch of Jerky, so it was time to upgrade. Thanks to everyone on the board for their great reviews of the 55 and the Smokette!

So lets all wish my Smokette luck with it's new family.. i'll miss her....

8/18/031:45 PM

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bigtwinMember

Don,

I've had my 55 for a about 2 weeks...We're really enjoying it. I haven't made any jerky yet. I've got a lot of ground venison that we use to make jerky. We mix the ground venison with pork sausage, put the mixture into one of the "jerky guns" and shoot out nice and uniform strips. Can't wait to get a batch going.

8/21/0311:34 PM

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Former Member

Whooohoooooooooo! It's out for Delivery! Ordered/Shipped on Monday and arriving today! Thats good service!!

BigTwin,

I haven't tried the ground Jerky method yet, perhaps we should start a new thread about Ground Vs. Whole muscle meat?? your thoughts on the ground vs whole?

Don

8/22/0311:24 AM

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Former Member

Well it's here! Arrived safe and sound and all in one piece. Ups did a # on the box but everything was packed extremely well. Thanks again for the great service and prompt shipment!

It's seasoning right now getting ready for some ribs for tomorrow night!

8/22/036:55 PM

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bigtwinMember

Don, I've done both whole and ground. The ground meat sure is easier and the High Mountain seasoning are great for ground meat. I've made the rope type jerky and the flat ribbon and prefer the ribbon shaped jerky....Since the ground extruded jerky is uniform in thickness, it all dries the same.

8/23/0312:57 AM

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Former Member

I would think the prep time would be less with the Jerky guns.. Maybe i'll try that next time..

thanks!

8/23/032:08 PM

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