Aint going to hassle with the gun anymore ;D
Collars to fit any stuffer or grinder.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5622.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5620.jpg)
On my 5lb LEM stuffer. Shown with the double strip insert.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5617.jpg)
3 stick insert.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5615.jpg)
Comes with a roll of waxed paper for the extrusion to slide on.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5614.jpg)
Going to give it a test fire on Sat. Get it here. http://www.dakotahsausagestuffer.com/jerkymaker.htm
nepas
Looks like somebody got into the presents under the tree a little early
Now THAT is something I'm looking into! Sweet.
Oh, how cool is that..
Works with any grinder?
Here is a GB Jerky recipe for ya. Its for a dehydrator.
Smokehouse style
5 pounds GB 80/20 or 85/15
2 Tbs salt
1 level tsp cure#1
1-2 tsp your choice liquid smoke (take a small taste test after the 1st tsp)
1 tsp garlic powder
1 level tsp cayenne pepper
1 tsp cardamom
1/2 tsp chili powder
1/2 cup non-fat dry milk
1/2 cup chilled distilled water
Combine all above dry ingredients with the water and mix well. Pour mix into meat and mix well in large plastic or glass bowl.
Extrude into strips or sticks on your dehydrator racks. Dehydrate at 150-160* Can take from 6-12 hours to dehydrate depending on what kind of unit you have.
nepas
Nepa, Does that mix have to go overnight in the fridge?
Quote from: Smokin Soon on December 24, 2009, 05:11:16 PM
Nepa, Does that mix have to go overnight in the fridge?
It don't have too but that's how i do it. Let it sit overnight so the flavors can marry up.
NEPas,
OK I'm very interested..., but I've got to know if you can maneuver the extruded beef in lengths that will fill "The Big C" ???
I'm still using the Jerky Cannon with the double tip. Takes me about an hour and 15 mins to put 15 lbs of jerky into the Big C using the cannon. I've looked at LEM's attachment that fits their grinders, but I'm really skeptical about getting those strips onto the racks in one piece.
Input Please!!!!
Jeff
Quote from: josbocc on December 26, 2009, 10:43:53 AM
NEPas,
OK I'm very interested..., but I've got to know if you can maneuver the extruded beef in lengths that will fill "The Big C" ???
I'm still using the Jerky Cannon with the double tip. Takes me about an hour and 15 mins to put 15 lbs of jerky into the Big C using the cannon. I've looked at LEM's attachment that fits their grinders, but I'm really skeptical about getting those strips onto the racks in one piece.
Input Please!!!!
Jeff
This jerky/stick attatchment has a roll of waxed paper that sits under the ramp. Pull the strip up through the slot and just in front of the strip/stick head and crank. The strips slide on the paper as it slides down the ramp. Cut the strip and paper off near the head and turn paper with strips on it upside down onto your rack.
I will be putting it to the test tomorrow with my normal pics.
nepas
NEPas,
Thanks. Looking forward to the pics. Been trying to find an easier way to "shoot" my jerky onto the racks, but have had limited success. Half-heartedly thought about the battery operated gun that LEM offered for a while, but wasn't about to spend $500.
Thought about trying to get one of my mechanically inclined friends to hook me up with a pneumatically converted jerky cannon, but stepped-back, thought for a moment, and determined that scraping GB jerky off of the ceiling might not be all that fun :'(.
Jeff
Didnt get to the new jerky extruder today but i did get the mix all done. In the morning i will do it.
My own mix for the GB jerky
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5653.jpg)
Mixed and covered ready for tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5654.jpg)
nepas
Interesting, I was gonna buy one of those from Midwestern last yr, it was on sale but I changed my mind , after I see how yours works I may order one, ;D Glad you test all this stuff for us ;D
Quote from: carnie1 on December 27, 2009, 07:24:23 PM
Interesting, I was gonna buy one of those from Midwestern last yr, it was on sale but I changed my mind , after I see how yours works I may order one, ;D Glad you test all this stuff for us ;D
What a nice guy i am :D
Here is my photo tutorial of the jerky maker on my 5lb stuffer. Sorry for the blurry pics on some of em ;D
Here are the basic parts needed for a 5lb stuffer.
Top left is the tube, threaded on both ends, snaps in the middle.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5655.jpg)
Spacer washer has threads for the tube end. The white thing is the spanner wrench to put the washer in the stuffer nut.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5656.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5657.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5658.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5659.jpg)
The die head screws to the other end of the tube.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5660.jpg)
The die plate slides down into the head.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5661.jpg)
The ramp plate slides into the die head from right to left.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5662.jpg)
Wax paper slides up through the slot just before the die.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5663.jpg)
Ramp sits on the ramp plate.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5664.jpg)
Crank the stuffer handle so the meat slides down onto the wax paper. There is a slot to cut the jerky/paper to length located just in front of the die.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5666.jpg)
Here is the jerky on the wax paper.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5667.jpg)
On dehydrator screen.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5668.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5669.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5670.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5673.jpg)
Now for some case less sticks ;D Same thing as the flat jerky except you have 3 instead of 2 on the paper.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5671.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5672.jpg)
Ok now for the pros/cons
Pros.
Easy to use
easy clean up
fast. I did 5 pounds in 15 mins.
adapts to just about all size stuffers and grinders.
great customer service with the Eldon and Karen Cutlip
easy to follow instructions
I was able to use 1 length of wax paper for all 5 pounds.
Cons.
Wax paper roll could be bigger.
Small amount of meat left in the tube and die head. Really no biggie, you can make a couple small thin jerky rounds outta them.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5674.jpg)
Yeah i like it
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5676.jpg)
nepas
That is really cool... Great idea.
Sure looks a lot easier than the caulking gun! Had one of those and gave it away.
I like that but was wondering how long the wax paper would last. Looks like a 'Mr. Bill' in the last photo.
Oh Nooooo not the dehydrator.
Nice tutorial Nepas!
Finally got around to posting the GB jerky.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5678.jpg)
These are the flat and case less sticks.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5679.jpg)
In the bag, now fridge.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5680.jpg)
nepas
Great post Nepa. That seems to be a must have gadget for this house. Thanks for taking the time and posting the pictures for all of us to enjoy. :)
Hi,
Where did the stuffer attachment come from?
I am a new member on this forum based in Scotland, fairly new to smoking. I have been making my own sausages and curing meat and fish for a while but never tried jerky and never seen this technique before. I have a stuffer similar to the one you show in your photograph and the jerky looks great and I would like to give it a try. Perhaps the attachment is only available on your side of the pond, this sort of home processing seems to be a dieing art over here.
I read your original post again and see the link to the supplier. Please ignore my last post. I need to pay more attention :-\
NEPA
Based on your review, I just ordered the "All-Around Jerky Maker". Hope it fits a grizzle #5 stuffer.
Have you folks seen this guy's jerky gun technique on YouTube? Skip to about 3:30
http://www.youtube.com/watch?v=Mq-u8rEpf2g
Quote from: Yooper Jim on January 12, 2010, 05:34:36 PM
NEPA
Based on your review, I just ordered the "All-Around Jerky Maker". Hope it fits a grizzle #5 stuffer.
Have you folks seen this guy's jerky gun technique on YouTube? Skip to about 3:30
http://www.youtube.com/watch?v=Mq-u8rEpf2g
Thats different.
I dont think i would be using a boat motor in a non-stick coated pan though :P
What would the boat motor do to the consistency of the meat. I've never tried anything but my hands for mixing. Is it better to grind the meat that fine for GM jerky?
Thanks
Just to let you know. After seeing this attachment on here and based on the good reviews I ordered one of these from Elk Mountain ten days ago and it arrived today. Not bad for processing the order and shipping to the UK from Idaho I think. They sent me an e-mail asking how I would like it sent, postage was fairly high but that is how it is. I am inpressed by the service and the product. Just waiting on some cure #1 arriving and I will be in production.
Waltz.
Rick that's a nice attachment, jerky looks good. Are you cutting the paper to length and reusing it as you load the drying racks? (to save on paper)
I buy regular wax paper and cut the roll into the right length pieces.
lophole
Quote from: Roadking on January 14, 2010, 09:15:27 AM
Rick that's a nice attachment, jerky looks good. Are you cutting the paper to length and reusing it as you load the drying racks? (to save on paper)
Yes thats what i did. I used the same length for the whole batch. I think the roll needs to be larger.
Nepas made this look so easy I went out and bought the LEM stuffer and All-Around Jerky Maker Kit. However, it didn't work very well for me. I don't what I was doing wrong but it just didn't want to slide down the paper very easily and didn't come out very uniform. ??? Ended up using the jerky cannon anyway.
Did you use it right away after you mixed the meat or put it in the fridge? I put mine in the fridge overnight.
I cannot speak for NEPAS but I tried to stuff the next day after mixing everything into the meat. It made it very hard to stuff. Now I mix and stuff the same day then let rest in the fridge overnight. It is much easier. I do not have one of the All-Around Jerky Maker Kits. I'm talking about stuffing into casings.
I may be wrong on this but my impression was that he slide the paper along as he pumped it out, not making the jerky slide along over the paper.
When i make GB jerky i extrude right after mixing. This way i don't have the problems of stiff cold GB mix not wanting to extrude right. The only problem i had with the attachment was the roll of paper not wanting to stay under the slide. I cut a piece to length and used it for the entire process, worked better for me.
QuoteI cut a piece to length and used it for the entire process, worked better for me.
That makes sense plus you are not wasting as much paper.
nepas,
Looks like a great attachment. Might need to get one for my Cabelas stuffer. I don't make jerky yet, but this makes it look easier than other methods.
What brand and model of dehydrator do you have? I know some people do jerky in a Bradley, but obviously you've decided to use a dehydrator for it instead. From the little I've read, getting the moisture out of a smoker is the tough part, especially for bigger batches.
keep smokin
drano
Quote from: drano on May 14, 2010, 06:39:58 PM
nepas,
Looks like a great attachment. Might need to get one for my Cabelas stuffer. I don't make jerky yet, but this makes it look easier than other methods.
What brand and model of dehydrator do you have? I know some people do jerky in a Bradley, but obviously you've decided to use a dehydrator for it instead. From the little I've read, getting the moisture out of a smoker is the tough part, especially for bigger batches.
keep smokin
drano
I have a Cabelas 80L Dehydrator. I have done jerky fully in my Bradley as well. I have a power vent fan that i put over the top vent to draw all the moisture from the smoker.
This is the vent i have. http://www.alliedkenco.com/catalog/product_info.php/products_id/2754
NePa, can the recipe that you provided on this post be used in the BS? If not can someone post a good GB jerky recipe. Thanks in advance...new to this whole smoking thing.