Smoked Peppered Beef Jerky From Ground Beef

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Ground beefiness jerky

• Thread in 'Making Jerky' Thread starter Started by Steve H,
• Start date Mar half-dozen, 2020

• #1

vii,868

7,593

Joined Feb xviii, 2018

Practiced morning all. I have a question in regards to making jerky from footing meat. I've had it before, store bought. And it was pretty good. And so I'k thinking well-nigh giving information technology a try.
I'm eye balling the LEM 468 Jerky cannon. Any pro's and cons with this 1?
What is the all-time blend of burger? 90/10, lxxx/twenty, 70/thirty?
I believe you use more than cure and so whole cuts.
Thanks for any aid!

• #2

four,185

4,351

Joined Aug 1, 2018

I take the LEM 555 Hasty Gun and it works not bad. I use 93/7 footing beef. I still trying to find a seasoning I similar. I have used the Backwoods original that came with it and not a fan. I like the footing beef hasty as information technology does non get stuck in your teeth. Expert luck.

• #3

26,966

4,653

Joined November 12, 2010

Steve, I mixed the seasoning into ground beef...
Rolled it out flat and put in the smoker....
Then I sliced it into strips and chunks...
Came out pretty adept.....

• #4

vii,868

vii,593

Joined February xviii, 2018

Thanks Dave and Brian. I went and bought it. Talk about virtually great timing. I just got a twenty% promo lawmaking from LEM. That decided it!

• #5

26,966

iv,653

Joined November 12, 2010

Is that the definition of "Impulse buying"... lol....

• #six

• #seven

Good morning all. I have a question in regards to making jerky from ground meat. I've had information technology earlier, shop bought. And information technology was pretty good. And so I'one thousand thinking about giving it a effort.
I'1000 eye balling the LEM 468 Jerky cannon. Any pro'south and cons with this one?
What is the best blend of burger? ninety/ten, 80/20, lxx/30?
I believe you use more cure then whole cuts.
Cheers for any help!

I use the LEM 468, love it, I also apply the Lem hasty mix, always accept swell success. I feel I have a good process. Contact me, Would be happy to aid you.

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• #eight

seven,868

seven,593

Joined Feb 18, 2018

Wow! I'd say that you do! I'll have you up on that offering if I run into a problem. You grinding your own meat, or ownership burger?

• #9

Wow! I'd say that you lot do! I'll take you lot up on that offer if I run into a problem. You grinding your own meat, or buying burger?

Both, My meat room in my basement. My buddy grinding up some venison.

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• #ten

Both, My meat room in my basement. My buddy grinding up some venison.

• #11

Wow! I'd say that y'all do! I'll take you up on that offer if I run into a problem. You grinding your own meat, or ownership burger?

• #12

Give me a phone call anytime, 567.201.6134

• #13

4,751

2,836

Joined Sep 29, 2018

Very impressive graniteman. Love that setup.

• #14

7,868

7,593

Joined February 18, 2018

Requite me a call anytime, 567.201.6134

Cheers. That is quite the operation you have at that place.

• #xv

7,868

7,593

Joined Feb 18, 2018

I got the cannon. Now I'm waiting on different jerky trays. The ones I have now is more for whole meat jerky. I ordered some trays with smaller openings that volition piece of work in both the oven. And the smoker.

• #sixteen

26,966

iv,653

Joined Nov 12, 2010

Todd's Q-Matz work crawly..... for anything....

• #17

21,909

iv,125

Joined Oct 4, 2012

Like Dave Q-mats are a great addition to any grate. I accept them cutting to fit all of my smokers.

Forth the lines of cannon versus rolling out, the rolling out option is downwards and out fast with minimal clean up. If you're into gadgets and don't mind cleaning up the cannon is fun simply can be time consuming since y'all are limited in how much you can load at a time. My son used to love using the cannon. He also didn't have to clean it!

For rolling out its easy to make a thickness gauge out of a couple strips of i/4" (or whatever thickness yous want) wood or stainless. Or there's the fancy (my wife has these) rolling pins that are gauged. Some are adjustable, the forest ones that we accept are not. Ours are i/8" & one/4" and pretty long. Wrap the rolling pin in saran wrap for easier clean up and non-stick surface.

We make dog treats once a month. Originally with the cannon. But the rolling pin method is so much quicker and less clean up that the cannon but sits collecting dust on its box in the garage.

I like a leaner mix for beef, 93/seven. Don't limit yourself to beef. Endeavor basis pork, and footing chicken. Both brand keen hasty.

Seasoning wise sentry it closely. A recipe that is great on whole muscle meat may be overpowering with ground meat. Since the meat has been broke down it will blot more of the marinade/seasonings.

If you really want to try something unique get out the food processor and give fish and seafood a whirl. The cannon works better for this equally the consistency doesn't piece of work well with the mixture to roll.

• #xviii

4,751

2,836

Joined Sep 29, 2018

I concur with the mats. Work great.

• #19

12,495

7,511

Joined Sep 15, 2012

Requite me a call someday, XXX.XXX.XXXX

Anyone can encounter this mail you may want to delete yous number. I could atomic number 82 to unwanted calls.

Chris

• #20

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