Hi everyone!I am looking to make mostly ground meat jerky and even some snack sticks for when I go away! (Especially after I saw some of the pics on this msg board....yum)...some questions from a newbie!
Do you absolutely have to cure or marinate ground beef before making it into jerky?
Do you vacuum seal your jerky and freeze it for months on end or what?
Is there anything more efficient than the jerky gun/jerky cannon for making ground-meat jerky in quantity? Seems kinda time consuming to use a gun that may/may not work...Has anyone tried that LEM jerky/snack tick maker or can you recommend something else?
I have heard some good stuff about the LEM dehyrdator and even Cabela's...anyone have a dehydrator they swear by?
Do most of you guys smoke your jerky for a few hours and then finish it in a dehydrator, or do you just smoke it for the entire cooking time?
And hey, may sound strange, but anyone here ever make ground jerky with meat and veggies......or meat and organs? Is this possible?
Thanks so much. No, seriously. :D
W E L C O M E to the Forum emevol!
Because Jerky is cooked (smoked and/or dried in conditions that can lead to the growth of the microbe that causes botulisum, it should be cured.
I make muscle meat jerky, I can't help you with the ground meat jerky cannon.
I keep my jerky in the refrigerator after I make it. It lasts for maybe a week or two before it disappears.
Sometimes I smoke it first, and then into the dehydrator, other times it goes into the dehydrator with no smoke.
Hi emevol and welcome to the forum.
To answer some of your questions.
You really only need to cure if the temp your going to start with is 140* or below. Allot of forum members use Hi Mountain seasoning for their jerky. You can use HM for strip or GB jerky. As for vac sealing that's a good idea and then wrap that in foil for the freezer. But just for eating a zip lock baggy is cool.
If your going to make small batches of GB jerky a jerky shooter (cannon) like a caulking gun is good. The LEM shooter is good, lots of different kinds of shooters out there.
I have a Cabelas 80L dehydrator. I have had many and its the best I have used.
When i smoke jerky i only put 3 to 5 pucks of smoke to it then into the dehydrator to finish. If you do the jerky the entire time in the smoker just watch your temps. Have your vent full open and no water in the pan. If your jerky is bendable its just about done. If its dry and whiteish and snaps its over done.
I have an Amish friend who taught me to put finished jerky in a brown paper bag for a few hours before you zip lock baggy it.
Hope this helps some
nepas
Thanks for welcoming me, Nepa and FLBent!
I ordered some seasoning, but I may even try making my own. :) Gotta research some spice blends! I wanna make something kinda curry-cumin-like! Hahaa...spicy!!!!
Is the process of curing and marinating the same? If I intend on starting at 145, do I need to do either?
To prevent microbes, what are the bare minimum ingredients necessary?
I guess I also want making some simple jerky for a friend...but I think his diet maintains that he has to do without salt, sugar, soy sauce, etc. Suggestions?
And for smoking it, do you have to use the pucks? Can you use other typs of wood chips?
emevol,
FLBent and NePas have you pointed in the right direction. To answer some of your other questions..., I don't know of any type of jerky that doesn't use salt, or some type of derivative of it. You might want to do some research to see if there is an alternative (at least one that gives you some flavor 8) ).
The jerky cannon is what I use. I bought two extra barrels so that I'm not constantly reloading. I also use the twin tip, shoots two strips at once. LEM stole my idea of a cordless, battery operated jerky gun..., but at $500 you'd have to make a ton of jerky to justify the cost. I'm thinking about purchasing a LEM grinder with the meat patty, snack stick, and jerky strip adapter, but again, a little more $$$ than I'm ready to spend right now.
LEM's dehydrator is OK. I have the 10 tray stainless model, and it works well, but once the meat starts to dry, it's about as noisy as a busted chainsaw. I had the Excalibur 9 tray, and really liked that. I think I will eventually follow NePas' lead, and get a Cabelas model.
If you like it spicy, try Hi-Mtn's Inferno Blend. Don't let the name scare you, it's good and hot, but not offensive. Mt favorite spice mix by far.
Last but not least, make sure you come back here often. There's lots of great advice, no criticism, and never a stupid question.
Jeff
That's right like josbocc said. There's lots of great advice, no criticism, and never a stupid question.
I been smoking and making jerky for 30 years and the Bradley has been the best smoker I have used. I also have a Traeger and when used together the combo cant be beat.
nepas
I have the Cabelas 80L. So far I love it. I have 3 pineapples drying in there right now.
I use Hi Mountain seasonings, and now the sell the cure separately so you can be safe and roll your own flavors.
FLBent,
Quoteroll your own flavors.
Do you still get the munchies when you do this with jerky? 8) 8) 8)
Quote from: josbocc on February 22, 2009, 03:05:16 PM
FLBent,
Quoteroll your own flavors.
Do you still get the munchies when you do this with jerky? 8) 8) 8)
Yes, and sometimes I see snakes and belly dancers...
8) ;D ::)
When you say other shooters...I have to ask which ones. I could really only find the LEM automated patty and jerky maker. Where do you find these things. I wonder what the paper bag does...I will try it! How long do you think jerky can keep when vac sealed and stored in the freezer? Thanks everyone for dehydartor info....you guys rock!
So, has anyone here tried ground meat jerky with veggies? Ground meat jerky with organs? Or regular old beef/whatever meat jerky with no marinating/no curing?
I gotta ask, if you start the dehydrator at 145 or 150 (if using un-cured, simple, plain-old ground meat), can you then just increase the heat to 165 for the last 5 mins to make sure you kill all bacteria?
emevol,
LEM makes the "Jerky Cannon" for $49.99. You can find it at www.lemproducts.com (http://www.lemproducts.com), or you might also be able to find it at a local Cabelas, Gander Mt., or Bass Pro Shops.
Using veggies, or organ meat might be kinda touchy. You'll be introducing elements that aren't exactly akin to traditional jerky. Jerky is dried meat, plain and simple. You will notice that the leaner your meat, the better your jerky. Too much fat, and you'll have yourself a mess. A guy around the corner from me actually started his kitchen on fire two years ago when he used 80% ground beef, and a bottom heated dehydrator. The fat dripped down, and you can guess the rest.
I have kept jerky in the freezer for months (in a Zip-Lok bag), and had no issues. Personally, I've never had any last long enough to really pose an issue ;D.
In regards to your last question..., I dry my jerky at about 155. The cure is what allows it to be edible without going to 160, or higher. I may be wrong, but if you push the temps too high, you are going to cook the meat instead of drying it.
Experiment all you like. We love to hear about successes, and even though we don't want to see failures, it helps the learning curve, particularly for those of us whose learning curve is somewhat flat. The last bit of wisdom I'll impart is..., if you are going to experiment, do so in small batches.
Best of Luck,
Jeff
Here is what your GB jerky should look like.
(http://i123.photobucket.com/albums/o290/stlthy1/deyjerk.jpg)
nepas
Jeff, thanks man, so helpful! I will try at 155 with some basic cure for myself. The LEM gun looks the best, but they all look kinda flimsy. I will definitely try it though!
Nepa, Did you do that with a jerky gun? Or an automated more professional tool? I have no idea what tools to look into. All I could find online was the LEM patty and jerky maker. Did you dry that at 155 or 165??? It looks wildly fantastic! I want!!!!! ;)
Quote from: emevol on February 24, 2009, 08:51:51 AM
Jeff, thanks man, so helpful! I will try at 155 with some basic cure for myself. The LEM gun looks the best, but they all look kinda flimsy. I will definitely try it though!
Nepa, Did you do that with a jerky gun? Or an automated more professional tool? I have no idea what tools to look into. All I could find online was the LEM patty and jerky maker. Did you dry that at 155 or 165??? It looks wildly fantastic! I want!!!!! ;)
Extruded the GB with my stuffer, Smoked for 1 hour then dehydrated it @155 for 4 hours. The GB was 80/20 so i had to paper bag it after to absorb any surface grease. I normally use 85/15 but the store didnt have any that day.
nepas
I use my nesco and the jerky gun that came with it and couldn't be happier. Ground beef 92% lean is what I use.
I got an email for one of these the other day didn't look too bad attaches to you grinder. http://www.midwesternresearch.com Look under jerky making and it's called all around jerky maker, Sorry I can't get you a direct link on this site
http://www.midwesternresearch.com/images/Jerky%20Maker.jpg
That's a Dakotah water stuffer. Uses your faucet pressure to move a piston and extrude the meat. I used to use one but the barrel kept cracking.
http://www.dakotahsausagestuffer.com/
nepas
emevol,
If you're looking for durability...., I've put more than 600 lbs. of ground meat through my Jerky Cannon, and she's still functional. I've replaced the plastic head on it once (for about $6), otherwise it's been awesome.
Only thing that you need to remember is to keep the shaft of the cannon clean. If it gets grease on it, it will slip.
Jeff
Quote from: NePaSmoKer on February 24, 2009, 05:37:54 PM
That's a Dakotah water stuffer. Uses your faucet pressure to move a piston and extrude the meat. I used to use one but the barrel kept cracking.
http://www.dakotahsausagestuffer.com/
nepas
NePa This one attaches to your grinder ,found it here too http://www.dakotahsausagestuffer.com/jerkymaker.htm
That one that attaches to the grinder looks awesome. Has anyone used it before?
http://www.lemproducts.com/images/uploads/517_2.jpg
Check this out for jerky stix and pattys.
lophole
http://www.alliedkenco.com/catalog/index.php/cPath/40_193?osCsid=60b617d833cecf52e1b4149c220f0d25
Another source. Sorry I didn't get them together.
Lophole
Quote from: NePaSmoKer on February 24, 2009, 09:45:32 AM
Extruded the GB with my stuffer, Smoked for 1 hour then dehydrated it @155 for 4 hours. The GB was 80/20 so i had to paper bag it after to absorb any surface grease. I normally use 85/15 but the store didnt have any that day.
nepas
Great discussion, guys. I've been wanting to make jerky for a long time and winter is nearly gone! Is there any reason you don't use leaner GB like 90/10 or 93/7? In my head, leaner would be better for storing.
Thanks
Macattak
My opinion is the leaner the better for jerky. I've made it with all different blends but I prefer it as lean a possible.
Mike
I use 93/7, and have some going right now.
I use to make jerky from whole muscle meats, but lately I been real hooked on making from ground beef. Ground beef just seems to me to mix the spices much nicer and more thoroughly all through the meat, less shrinkage in final product and not as chewy with tougher cuts of meat.
I agree with the others about the cures. As for seasonings I either make my own, use hi mountain which is pretty awesome and from the Sausage Maker such as their Uncle Abe blends. Making your own is all up to your own imagination. This is what makes your jerky "your own special unique blend".
As for a jerky cannon, being me and dad really love jerky as snacks, we tend to make a lot at a time. Jerky goes quick at our place here :D
Instead of using a jerky cannon I got this idea from Sausage Maker dvd and it really works nicely...
You will need a meat slicer and a square cake pan.
Mix your ground beef with your seasonings and cure as normal. Line the square cake pan with plastic wrap. After the mix, dump your meat into the pan and press it out firmly to get rid of any trapped air.
Once all trapped air is out, cover the top with wrap and put the pan into the freezer over night.
Next day pull it out and dump out the meat which should be frozen stiff. It will basically be a big square frozen meat cake. It shouldn't be frosted being a quick over night freeze, but I wouldn't leave in any longer then that.
This makes it real manageable to just place on your meat slicer and quickly slice your strips. Being just a quick over night freeze with the moister and spices, it will be stiff, but shouldn't be like cutting a wooden 2x4 or anything. I was worried about that after watching the sausage maker dvd section, but when I tried it, next day for slicing it sliced up very easily. But again, I wouldn't leave in for longer then 24 hours.
After slicing your strips, immediately place in dehydrator or smoker. I noticed there was hardly any shrinkage at all with the jerky after dehydrating. To be honest, I havent smoked jerky yet but wanting to. So far only dehydrated. I need to order some jerky racks soon from yard & pool so I can do this next.
Like I said, this just an idea I got from the sausage maker dvd, but really has worked out real well for me and dad. No constantly loading tubes for a jerky cannon and no constant trigger motion pumping out strips that sometimes break apart. Just nice controlled frozen strips thats very manageable. I found doing this way we are able to do a much larger load with very little effort. Usually 15 to 20 pound loads in a few short minutes after the freezing.
Hope this helps.
That sounds like an interesting process.
I may have to try that.
That is a very interesting process Stargazer.
I'd be interested if anybody else tries it in the mean time. I will have to give this a shot and see. I'll report back if and when I do.
Mike
I'll be making jerky in about a week or two if you like to wait for some pictures seeing some visuals, but its pretty much just as easy as said.
I got a jerky cannon but never use it anymore for ground jerky and since doing grounds I dont make whole muscle jerky any more. And some of those attachments and machines from lem and some other companies are real expensive, and actually seem to slow you down by the looks of how they operate.
In the Sausage Maker dvd, they didn't even use any expensive cake pan to be honest, just a real cheap disposable aluminum square that cost about $3 maybe? This way once the meat was packed in they could slam it down to help get out as much air as possible.
To be honest, I doubt I'll make jerky any other way now. It's cheaper this way, but also alot faster too. Like the best of all worlds kind of.
Like I said, its literally as easy as I wrote in the earlier post, but I'll still bug everyone and post a pictorial when I make some in the next week or two. 8)
Only time I use my cannon is for snack sticks, but thats only until I get my stuffer fixed. Got inherited a 30# used F. Dick :D :D :D but got to fix it. Plunger is jammed in the bottom of the cylinder and can't get it out for the life of me atm. But once fixed I'm gonna slam out some brats, rope sausages and snack sticks :) so much easier then using a grinder converted to a stuffer.
Thanks Stargazer.
I don't have a real high quality slicer but it works well. What I wondered is if cutting the frozen meat was very hard on the slicer or if it requires a slicer with a little more power?
I do have the large jerky cannon from cabelas and about 6 or 7 tubes for it but it does take a fair bit of time to use and clean up as well. I'm very interested in this method, it looks like a time saver for sure.
Mike
I don't know if this helps or not, but I only got two slicers.
one being an old hand crank I actually grew up using that works well with this, and an electric chef's choice 610. It's like lowest on their line but I'm happy with it.
7 inch blade and not sure about the horsepower, nothing in the manual about that believe it or not. But cuts the frozen ground jerky like butter for me with this electric chefs choice. I don't know how yours compairs to this that I got, but just search for chefs choice 610 and if anything close, you wont have any problems at all. Even taking it slow and easy is faster then jerky cannons. And almost no mess to clean up after.
However it might surprise you. Here is a picture of my old hand crank and worked with this until I got my chef choice...
(http://photos-d.ll.facebook.com/photos-ll-snc1/v1285/231/18/1063912326/n1063912326_30100643_1871.jpg)
It did take alittle effort with the hand crank, but did the job alot easier then I originally thought. As long as you dont keep the meat in the freezer more then 24 hours it keeps a sort of softness to a certain point is best I can explain.
But now since I got the electric... heh...
I may have alot of Kentucky backwoods in me one one side of the family, and Amish/Mennonite on the other side of the family... but they ain't takin my electricity from me until they can pry it from my cold dead fingers 8)
... or um... electrocutes the holy bejeezels out of me first while in my hands :o
Added: ... Thinking about this, more, if you don't think your slicer has enough power for slicing a block of meat from the freezer for 24 hours, you could probally keep in for 15 hours maybe or even less?
Freezing is only to stiffen just enough to keep firm only to beable to slice only. Heck, might even get away with 10 or 12 hours. The freezing serves no other purpose then just firming up the ground meats to beable to slice.
But honestly, I haven't found any problems with 24 hours, I just wouldnt take it past that mark.
Hope this helps out :D
Stargazer,
That looks exactly like my first slicer. Any idea who the manufacturer was? That blade is sharp as sharp gets..., but after slicing about 20 lbs. of canadian bacon that I smoked a couple of months ago, I went to a decent electric slicer as well. After doing that CB, my right forearm looked like popeye's.
I am assuming that you are freezing your GB about 1 1/2 - 2 inches thick, then slicing your strips into that thickness, correct? I've got the LEM jerky cannon, and have done over 600 lbs. with that device, but I am always looking for a better way. I see that LEM has come up with a cordless, battery powered cannon, but I'll be da**ed if I'm gonna spend $500 for it.
Gotta go!!! Just got my new sausage stuffer today. Gonna do some snack sticks in the DBS6. Also got 15 lbs. of Inferno blend jerky that needs to get in the dehydrator.
Thanks for the idea,
Jeff
Thanks Stargazer, I don't see why my slicer won't work... I guess all I can do is try it some time. My slicer is the Waring Pro Professional Food Slicer with a &.5 inch blade. Here's a link...
http://www.waringproducts.com/ret/catalog/product.php?product_id=27&cat_id=3
Mike
PS
I'm also interested in the depth of the meat in the pans. I would assume the depth would be whatever the width you want the jerky to be such as 1 or 1 & 1/2 inches.
The hand cranked slicer I think is made by a company called Danish Hostess or something. I am currently at my fathers right now and the slicer is back at my place. When I get home Ill look, I do remember it being stamped on it and checking it out before. I grew up slicing lots of bologna and sausages with this when living in Lexington and Owenton Kentucky.
Mr Walleye, your slicer should be fine. If your more comfortable, just freeze the meat and keep an eye on it until just firm enough to slice. After doing this you'll quickly find a routine that suits you and your gear perfectly.
As for the depth, I just make it about 1.5 maybe 2 inch thick. But 1 inch would work just as easy too. The depth will end up being the jerky's width after sliced so what ever your preference is would work.
Basically what ever the thickness is will be the width of your jerky, so if you want more narrow width jerky slices just press down thinner in the pan.
I dont know how well this will post but Ill try...
Say this is your pan with * being the top level of your meat pressed in looking at the side of the pan...
^
|Top of pan
|
|
*top of meat
|
|_______>bottom of pan and meat
Your total width when slicing will come out as this...
___________>length
| <-----------looking down actual jerky strip
|___________> length
And just make the length as long as you wish. Basically just what ever you want for jerky width and what you can manage in your smoker or dehydrator.
We just like them alittle wider to have something to gnaw on while watching old westerns or a ball game :D
But either way can't go wrong.
Hope this helps out.
Added: Thickness, I say roughly about 1/8 inch approximately or what ever your taste is. You don't want it sliced too thin or it will dry out way to fast, but being ground jerky a thicker slice is alot more manageable then whole muscle meat cuts.
As for the dehydrating, basically right now I have the cheapest of the cheapest of dehydrators you can get until I can get a new upgrade. There is no thermostat or anything, no low med high even. Just an on/off switch. But basically what I found with ground jerky making this way, I dehydrate until the bloom starts to show.
That would be a real nice deep rich reddish color. Sort of a poor mans version of dry curing I guess? ??? but has worked so far...
Then from there after the bloom has been obtained I watch it until it's dehydrated to where I want it. Sorry I can't be of more help on that part, but if anyone has a better dehydrator or smoker and wishes to try this method up to the cooking part please let me know so when I get some jerky racks for my Bradley or another dehydrator I can fine tune it more so with the actual smoking/dehydrating please :D
Stargazer I think that's a great idea for ground meat jerky! I've always made whole muscle jerky but want to make something for my brother who has false teeth. I have always used a wet marinade/brine for my jerky but I am interested in a good dry seasoning/cure recipe for ground meat if anyone would like to share. ;)
I plan on trimming and grinding some top round I have in the freezer as the price of lean ground beef is unbelievable. I get top round london broil when its on sale for $2.29 to $2.49 a pound and freeze it for jerky. Got a few pounds I should use up soon.
~Nick
Stargazer,
Thanks for the reply. I thought that was where you were going with the thickness issue..., but wasn't 100% certain. My dehydrator holds about 13 1/2 - 14 lbs. of ground meat when doing jerky, so I'm assuming that I might need more than one cake pan. ;D
If you are going to upgrade your dehydrator, here's a few tips:
1) The excalibur series (available at most Gander Mts, and elsewhere) did me very well. Adjustable temp., three, five, or nine tray models, rear heating element. Downside is that they are plastic, and the housing has a tendency to crack. (My own experience as well as from others).
2) LEM products. Not sure about their plastic models, but I upgraded from the excalibur to the 10 tray LEM stainless steel model. More drying space, adjustable temp, and a timer. Downside is that once your meat starts to get dry, the metal-on-metal design starts to sound like a Farmall tractor that is running low on oil. It's Noisy!!!
3) Cabelas 80 liter and 160 liter. These look like the way to go. Have heard good things about the 80l model, and I think that is what I will eventually settle with. The 160 liter model is HUGE. However, this appears to necessitate some rotating when drying. I'm not a big fan of rotating my trays. I want to set the temp, the time, and come back when it's done.
Good Luck, and again, Thanks for the info. :D
Jeff
Nick
I've been using a commercial mix for the most part that I get from a local supplier here in Canada. It's very similar to Hi Mountain. I usually go with it, add additional various types of pepper depending on the taste I'm looking for. I usually mix the dry spices & cure into a mixture of soy sauce and water (Half & half) because I find it mixes easier into the ground meat.
Not much of a recipe but just what I've been doing lately.
Mike
Hi Jeff
I have the 80L Cabelas unit and I couldn't be happier with it. I've had as much as about 18 lbs in it and it wasn't full. I would think it will easily hold 20 lbs, this of course depends on how thick the pieces are.
I'm going to have to give the freezing in pans a shot. I'm interested in how it works out. Sounds simple enough.
Mike
I slice my muscle meat fairly thin, and I'll admit I don't spent alot of time "puzzling" it together, I've gotten 15lbs in my 80L.
What is your rotation plan ?
So far, I just take the lower racks out sooner, and put the thicker "odds and ends" on the bottom shelf.
FLB
I'm with you, I've never rotated racks I just pull out whatever is done when I'm checking on it. I can't say that I've really noticed the lower racks drying quicker. Do you notice much of a difference?
Mike
The lower racks will get done an hour or two before the top ones.
Quote from: FLBentRider on March 02, 2009, 04:28:56 PM
The lower racks will get done an hour or two before the top ones.
I'll have to pay more attention to it. I usually apply 1 hr and 20 minutes of smoke in the Bradley then throw them in the dehydrator. I usually do a couple of back to back loads in the Bradley using inverted racks. This may be why I really have never noticed a difference on the lower racks because there is 1 hr & 20 minutes before I add the next load from the Bradley.
Mike
All I have to say is wow to you guys who do 15-20 lbs at a time. Thats some serious jerky making!
I do about 1lb a week in my nesco and couldn't be happier. Its just me and the wife to be so that lasts us pretty good. We keep it in the fridge but I would be afraid to make more than a few pounds because I wouldn't want it to go bad. Now when I get a family, or feel like making some for the friends I will be wishing I had the big units.
My dehydrator came with a small jerky gun which works ok. I usually have to load it 3 times for a 1lb of GB. I made the snack sticks the last time and those came out good. Took about 2 hours longer than the normal jerky but taste great!
Quote from: brisket_lover on March 02, 2009, 07:55:40 PM
All I have to say is wow to you guys who do 15-20 lbs at a time. Thats some serious jerky making!
Heh, me and my dad are more like brothers or best friends then father and son... but we live like true bachelors though. Dinner in front of the TV and all.
We bbq alot, but some nights, all we like is just chomp down on some jerky for supper and drink some suds watching sports games 8)
Jerky goes real fast here, but makes for some nice evenings :D
I guess its good thing I never married, my wife would make me sit up at the table and eat those things called veggies :o
I dont rotate the racks in my 80L either.
(http://i123.photobucket.com/albums/o290/stlthy1/bigc.jpg)
nepas
Nice Pic NePas!
With 2 jerky vacuums (teenagers) in the house, that 15lbs lasts less than 2 weeks.
Quote from: FLBentRider on March 03, 2009, 03:13:37 AM
Nice Pic NePas!
With 2 jerky vacuums (teenagers) in the house, that 15lbs lasts less than 2 weeks.
Yeah FLB it prob wont last ;D
nepas
Stargazer
I'm giving the slicer method a shot today with a 22 lb batch. I'll post a seperate thread with pictures when I'm done.
Mike
A friend of mine made 5 lbs of GB jerky in a different way.
He added all the HM/cure to the meat rolled it into fattys and refrigerated them. The next day he froze them. The following day he sliced them into rounds and dehydrated them. They came out pretty nice, wish he would have taken pics of the process.
nepas
That's not a lot different than what I did NePas. Last night I mixed everything up then I used one 8x8 cake pan. I lined it with plastic wrap, then filled it making sure to get it stuffed well into the corners, wrapped the tag ends of the plastic wrap over the top, then dumped it out on a cutting board, then repeat. I did 22 lbs, I think I had 7 and half 8x8 pieces about 1 & 3/4 inches thick. I through them in the freezer over night and sliced them this morning. Actually worked very well. Once everything is done I will post some pictures.
I wonder if a person could do this and freeze it for a period of time before finishing it. You know, kinda build a stock pile of ground jerky blocks that you can just move from the freezer to the fridge for a few hours, slice it up and finish it off.
Mike
Real happy everything is turning out for you doing this Mr Walleye. Its like you can do alot more jerky with alot less time and clean up.
I never tried saving any for a period of time, but then again jerky lasts as long here in our home as a nichole ritchie jail sentence.
I'm sure if vacuum sealed they should store for a long time though.
Can't wait to see the pictures and hear a field report when your done, I know theyll come out superb :D