How to Position Ground Beef Jerky in a Smoker

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Making My Beginning Ground Beef Jerky--Any Tips?

• Thread in 'Making Hasty' Thread starter Started by mneeley490,
• Outset date October 17, 2014

• #1

3,217

ane,533

Joined Jun 23, 2011

Picked up a Cabela's fifteen" jerky gun the other day and plan on trying it out next week. I'll be hitting up my local butcher for some of his 95/5 ground beef tomorrow, and and then probably using some flavor of High Mountain Cure.

When it'due south fourth dimension to smoke, information technology'll get into my fridge conversion @ 160°, west/ half a AMNPS-full of pellets, until done. Depending on consistancy, I may utilise frogmats on the racks.

Anything else I should know or program for?

Last edited: Oct 17, 2014

• #two

21,909

4,125

Joined October 4, 2012

If plan on using the mats regardless. A piece of bread a inch or ii thick will help you get all the meat out of the gun. I like to make longer strips (full length of my rack) and then cutting smaller afterward smoked. Consistency wise I like using the circular stick tip rather than the apartment tip.

• #3

Mats are good i unremarkably merely whorl mine out on a cookie sheet with parchment newspaper underneath then put some on meridian and throw it in the freezer. i used to use howdy mountain all i use is jerky golden marinade now. Real overnice hickory flavor. Those guys make good marinade

• #4

5,170

407

Joined Aug 27, 2008

• #5

iii,217

1,533

Joined Jun 23, 2011

This may requite you some tips on shooting footing meat strips...I've extruded strips and stix directly to meat grates...works fine:

http://www.smokingmeatforums.com/t/82534/nesco-jerky-works-jerky-gun-tutorial-west-gun-view

Eric

Thank you!

I'yard taking out 5 lbs of 95/5 ground sirloin tonight to thaw in the fridge. I bought some High Mountain Cracked Pepper and Garlic seasoning for the first run. I'll go on my eye out for Jerky Gold. Plan to mix on Thursday and smoke on Saturday.

Last edited: Oct 22, 2014

• #half-dozen

v,170

407

Joined Aug 27, 2008

You're welcome. Hey, if you have, or tin can get, Morton'southward Tender Quick, you tin whip-upward some pretty simple and succulent jerky cure & seasoning recipes from scratch. I've done several myself...the most popular one around here (and at home) is the pepper-steak hasty (in my sig-line). The hot version does pack a whallop, so if you don't like heat that creaps up on you, then it would be all-time to steer clear of that 1, although it's good for warming yous up in the outdoors (from the inside out) on a cold and dreary mean solar day...LOL!!! Even the original version may seem pretty spicy to many, so you could cut dorsum on the seasoning by 40-l% and it would however accept plenty of additional flavor (keeping the cure amount the same).

Have a smashing jerky smoke!!!

Eric

• #seven

3,217

one,533

Joined Jun 23, 2011

I do have Tender Quick. Don't use it much, as I unremarkably do my own cures with pink common salt, so I wouldn't mind seeing your recipes to utilise it upward.

• #viii

fifteen,532

five,124

Joined Feb 17, 2013

• #9

5,170

407

Joined Aug 27, 2008

• #ten

3,217

1,533

Joined Jun 23, 2011

Got started a day late due to a huge stormfront that blew thru yesterday. Power was out for part of the day.

But they're in the smoker now. Prep time took longer that I though; well-nigh ii-i/2 hrs. I guess extruding v lbs of footing beefiness takes a lot longer than threading 5 lbs of muscle meat onto skewers, AND takes up a lot more room.

Hither'due south the v lb ball after near 36 hours in the fridge, curing.

One of Todd'south Q-Mats. Can't say enough virtually how handy these are.
Laying out in i" strips most ii' long.
After filling iii racks, I was running out of space and Q-Mats. I needed to use up the rest of the meat in a hurry, and then I switched the nozzle over to brand a few caseless snack sticks.
In the smoker with 1 row of Pitmaster'southward Choice in the AMNPS. More than to come later on.

• #11

15,532

5,124

Joined February 17, 2013

What recipe did y'all use?

Smoker temp?

• #12

3,217

one,533

Joined Jun 23, 2011

I used High Mountain cure, Pepper and Garlic flavor, and I am sticking to a steady 160° in the smoker.

• #13

15,532

five,124

Joined February 17, 2013

Where do you purchase the High Mountain stuff at?

• #14

three,217

1,533

Joined Jun 23, 2011

Cabela's sells it, and I've seen it on ebay, but I got it at the butcher store where I bought my 95/5 footing beef.

• #xv

15,532

five,124

Joined Feb 17, 2013

Thanks. I am going to try this

• #16

iii,217

ane,533

Joined Jun 23, 2011

Simply checked them at the 3 hour mark, and rotated the racks. I remember the jerky could use nigh some other 30 minutes, and the snack sticks perchance another 60 minutes.

• #17

3,217

1,533

Joined Jun 23, 2011

And done!

Equally yous can see, fifty-fifty with 95/5 beef, in that location is some shrinkage.
Jerky filled three quart sized bags. Sticks are merely coming out now. Probably another full bag.

Last edited: October 26, 2014

• #18

15,532

five,124

Joined February 17, 2013

• #nineteen

3,217

1,533

Joined Jun 23, 2011

I'm going to include time & temp hither, equally that was one thing I didn't see a whole lot of in previous postings.

All told,the jerky took most 3-1/2 hours at 160°. The snack sticks I left in longer, about 6-1/ii hours, to become by the squishy feel.

I think next time I will go with the sticks exclusively, even though my wife said she preferred the flat jerky. I but liked the texture meliorate, and the fact that I can crank them out so much faster.

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