I decided to try Stargazer's method of slicing frozen ground beef jerky through the slicer. Here's how it went....
Not much of a recipe... I use the regular jerky mix from JB Sausage. It's a local supply store. The product is very similar to Hi Mountain products. I prefer to use the regular, then add what ever I want. In this case, for 22 lbs I added 2 tbs course black pepper, 2 tbs white pepper and 2 tsp jalapeño powder. Sparks it up a bit! I mix this with 1 cup of water and 1 cup of soy sauce, then mix with meat.
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.
This Picture shows one of the 8 x 8 blocks before slicing.
Click to Enlarge...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0586_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0586_800x598.jpg)
I didn't apply any smoke to this batch, I just wanted to test the method. Here's one rack ready to go into the dehydrator.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0587_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0587_800x598.jpg)
Here's the dehydrator completely loaded. I got about 20 lbs into it and as soon as the first few pieces were done I put the other 2 lbs in.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0588_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0588_800x598.jpg)
And finally a couple pictures of the finished product.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0593_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0593_800x598.jpg)
This is most of it but I am still waiting on about 3 racks so I should have another full bag. My son was here and already stole one bag! :o :D
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0592_800x598.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0592_800x598.jpg)
Thanks Stargazer for sharing your slicing method. It worked very well.
Nepas mentioned in another thread that a friend of his used to something similar, he would mix the meat, roll it like a big fatty, wrap it in plastic wrap and freeze, then slice it into round jerky medallions the next day. That's not a bad idea either.
Certainly using the slicer is easy enough and either of these methods would work very well.
Mike
Looks great Mike!....guess its time to get a slicer, and grinder...and more toys....Oh I mean tools! ;D
C
Mike the jerky looks fantastic. What was the fat ratio in the GB.
Man i can almost smell the jerky......................Outstanding my friend.
nepas
It was Extra Extra Lean. I think around 93/7 or something like that. There was almost no mess in the dehydrator, just a couple of drips.
It's very tasty, just enough heat. In fact a little too tasty. Jerky and a couple of beers were supper to night! ::)
Mike
Quote from: Mr Walleye on March 07, 2009, 05:35:03 PM
It was Extra Extra Lean. I think around 93/7 or something like that. There was almost no mess in the dehydrator, just a couple of drips.
It's very tasty, just enough heat. In fact a little too tasty. Jerky and a couple of beers were supper to night! ::)
Mike
Oh yeah
Jerky and beer dinner ;D
I need to try to get my slicer out. The thing has a 15" blade and the table and some of the other parts are cast iron and porcelain coated, The thing weighs about 100lbs
nepas
hey Nepa, its the all new Jerky diet and exercise program. Just remember to put the slicer in hard to reach (lower and higher locations) The beer and meat diet sounded ok, but adding in the cardio of utility makes it so much better.
Want the name of my Chiro?
Mike,
Looks like a great batch! From your post it looks like you just used the cake pan to form the blocks, then put them in the feezer..., correct?
After freezing overnight, did this seem to test your slicer, or did it slice fairly easily? I use the LEM jerky cannon, and after shooting out about 13 - 14 lbs. of GB, my right hand feels like carpal tunnel is just around the corner :'(
Any feedback would be appreciated. Thanks!
Jeff
Oh WOW Mr Walleye, you nailed it. That is exactly on the money :D
Now I'm gonna have to do up a big batch real soon myself. That come out looking real good.
May I ask please, I currently own a super cheap round dehydrator, doesn't even have a heat control. Only an on/off switch so I am left up to eye balling my jerky until its done.
I plan on getting a dehydrator where I can set the heat, looking at one like yours actually. May I ask please about your heat and time for the jerky?
Very happy you liked this method. Makes a bunch and saves the wrists so you can enjoy your jerky and use your hands for other things when done, such as holding a beer with one and the remote for tv with the other :D
Very nice and uniform. easy to dry, pack, carry all that. Cool ideas 8)
Quote from: josbocc on March 07, 2009, 07:00:16 PM
Mike,
Looks like a great batch! From your post it looks like you just used the cake pan to form the blocks, then put them in the feezer..., correct?
After freezing overnight, did this seem to test your slicer, or did it slice fairly easily? I use the LEM jerky cannon, and after shooting out about 13 - 14 lbs. of GB, my right hand feels like carpal tunnel is just around the corner :'(
Any feedback would be appreciated. Thanks!
Jeff
Jeff
You are correct, I only used the cake pan to form the blocks. You do want to line it with plastic wrap otherwise I think you would have a hard time getting it out. I also like NePas's idea of rolling them into giant fatties wrapped in plastic wrap then frozen. Run them through the slicer after they are frozen and you have jerky medallions.
My slicer is a 7.5" WaringPro Professional. It's not much of a slicer but does everthing I want it to. I was surprised how easily it sliced the frozen ground beef. Stargazer mentioned to not let it go any longer than 24 hours in the freezer. Mine were in about 15 hours.
Mike
Mike,
When you dry jerky in the 80L do you use the screens or just put it on the racks ?
If you don't use the screens how messy do the racks get ?
I've been using the screens on the racks and the screens are a little unwieldy to clean.
Quote from: Stargazer on March 07, 2009, 09:10:39 PM
Oh WOW Mr Walleye, you nailed it. That is exactly on the money :D
Now I'm gonna have to do up a big batch real soon myself. That come out looking real good.
May I ask please, I currently own a super cheap round dehydrator, doesn't even have a heat control. Only an on/off switch so I am left up to eye balling my jerky until its done.
I plan on getting a dehydrator where I can set the heat, looking at one like yours actually. May I ask please about your heat and time for the jerky?
Very happy you liked this method. Makes a bunch and saves the wrists so you can enjoy your jerky and use your hands for other things when done, such as holding a beer with one and the remote for tv with the other :D
Stargazer
Mine is the 80L Cabelas Commercial Dehydrator. I am real happy with it. On this load I had it stuffed, about 20 lbs. It has a digital timer and thermostat. The timer is adjustable to 24 hours and the thermostat is adjustable to 160 degrees in 5 degree increments. It has a 1600 watt element and also has a blower. The Cabelas unit is a more expensive unit but in my opinion it's worth it, certainly the best one I've ever owned.
With the big load I had in it and given the fact the slices were frozen when I put them in it did take a while for it to get the temp up to the 150 degrees that I set it at. I think my overall time was around 5 hours or there abouts. When I'm doing jerky I just throw it in the dehydrator and go about my other chores, then I just check on things every hour or so. Of course there are always those pieces that just seem to... ahhh... require a taste @nalysis, this usually leads to further required visits to the dehydrator to ensure proper production. :D
Mike
Quote from: FLBentRider on March 08, 2009, 10:28:36 AM
Mike,
When you dry jerky in the 80L do you use the screens or just put it on the racks ?
If you don't use the screens how messy do the racks get ?
I've been using the screens on the racks and the screens are a little unwieldy to clean.
I just use the racks from the dehydrator (no screens). I have never had a problem with anything really sticking much on them. I have a big laundry tub in my furnace room that I use for cleaning/soaking racks etc. I just throw them in there with soap and hot water, then come back in an hour or so. They usually just wipe off.
Mike
They are a little unweildy in the kitchen sink, it's been a while since I've been able to find the laundry sink. I'll have to dig it out.
Quote from: FLBentRider on March 08, 2009, 12:56:45 PM
They are a little unweildy in the kitchen sink, it's been a while since I've been able to find the laundry sink. I'll have to dig it out.
Or... do the laundry. :D :D :D
I just cleaned the racks this morning. Soaked them for an hour and wiped of with a sponge. The racks are the non-stick variety so I don't think you want to use anything to abrasive on them.
Mike
Quote from: Mr Walleye on March 08, 2009, 01:08:42 PM
Quote from: FLBentRider on March 08, 2009, 12:56:45 PM
They are a little unweildy in the kitchen sink, it's been a while since I've been able to find the laundry sink. I'll have to dig it out.
Or... do the laundry. :D :D :D
It's in a very non-usefull location. laundry gets done here, every day. six people generate alot of laundry. ;)
Quote from: FLBentRider on March 08, 2009, 02:14:16 PM
Quote from: Mr Walleye on March 08, 2009, 01:08:42 PM
Quote from: FLBentRider on March 08, 2009, 12:56:45 PM
They are a little unweildy in the kitchen sink, it's been a while since I've been able to find the laundry sink. I'll have to dig it out.
Or... do the laundry. :D :D :D
It's in a very non-usefull location. laundry gets done here, every day. six people generate alot of laundry. ;)
I was just kidding with ya FLB. :D
I here ya on the washer & dryer never being shut off! :o
I swear those suckers are on the whole time we are in the house! ???
Mike
Quote from: Mr Walleye on March 08, 2009, 02:44:14 PM
Quote from: FLBentRider on March 08, 2009, 02:14:16 PM
Quote from: Mr Walleye on March 08, 2009, 01:08:42 PM
Quote from: FLBentRider on March 08, 2009, 12:56:45 PM
They are a little unweildy in the kitchen sink, it's been a while since I've been able to find the laundry sink. I'll have to dig it out.
Or... do the laundry. :D :D :D
It's in a very non-usefull location. laundry gets done here, every day. six people generate alot of laundry. ;)
I here ya on the washer & dryer never being shut off! :o
I swear those suckers are on the whole time we are in the house! ???
Between cleaning out the vent, (ours goes up through the roof) and a new more-efficient dryer, the dryer almost keeps up with the washer...
talk about hijacking your thread... sorry....
Don't mean to continue on the hi-jacking of the thread but if your dryer is venting over 10 feet, you might want to check into a in-line fan. When we moved into our house, the dryer hose and vent was packed with lint. It took me several hours to get all the lint out and useable. Thank God for the dryer shutting off soon after starting and complaining that the lint filter needed cleaning. When we had the kitchen remodeled, it was suggested to put in an inline fan and it works great. Our dryer vent goes up 8 feet, then over the hallway and kitchen, about 22 feet. It was a great move and operation is automatic. When the dryer turns on, the air flow turns on the booster fan. When the dryer turns off, the fan will automatically turn off shortly there after as it will continue to draw out hot dryer air.
Hmmmmm,
Sounds like you guys might be on to something that would make my dehydrator work more efficiently. And I always thought that laundry talk was boring. ;) ;D ;)
Thanks Stargazer & Mike! Actually it's my son that is thanking you. I just put two lbs in the oven to dry. I did a lb. last week and I think it was gone the next day.
I can only fit two lbs in the oven so I think a dehydrator may be the next tool I purchase. I have some 6x6" square glass pans that I picked up at Ikea and they are perfect for one pound of jerky meat.
I used the Hi-Mountain jerky seasonings & cure. When I have some time I am going to work on my own seasonings.
I'm curious about the toughness on ground jerky as compared to slicing a roast. I've never had ground meat jerky before. It looks good but does it have the snap that jerky from a roast would have?
Lumpy
Quote from: lumpy on March 18, 2009, 12:30:26 PM
I'm curious about the toughness on ground jerky as compared to slicing a roast. I've never had ground meat jerky before. It looks good but does it have the snap that jerky from a roast would have?
Lumpy
Lumpy
No, it's not as tough as whole muscle jerky, although it is a good chew. It doesn't have that... tear your teeth out toughness to it. Now that I have done quite a bit of ground I am beginning to prefer it. In the past I had always swore by whole muscle jerky but my ways are beginning to change. I found moving to the ground jerky it took me a while to get the spices dialed in for it the way I prefer it.
Mike
Thanks for the comparison Mike.
I've always been a whole muscle jerky guy, but the little lady's not so little son has been trying to get me to switch to making the GB version. I tried GB once with a gun and it was just a fiasco. Now that I've seen this, I just gotta give it a try. Especially since I have recently acquired a similar slicer at auction for $10 and was wondering how to best make use of it!
Whitesmoke
I was pretty impressed with this method. Comparing it to the shotting it through the jerky gun I find the texture to be sort of "denser". If that makes sense? It takes a little better bit to chew it. This could be because it is a little thicker but it could also be because you pack it down in the pan before freezing. Either way this method will be in my rotation from now on. In fact probably sooner then later because all 22 lbs is gone. I may give the roll idea a shot and slice them into medallions and see how it goes.
Mike
Mr Walleye,
Pardon me for being Captain Obvious, but if your 22 lbs are gone that means you went through a kilo a day.
Talk about conspicuous consumption!! Ah well, nothing exceeds like excess I aways say.
Gonna break out the dehydrater tonight and clean it up and pop some GB in the freezer Friday night and into the dehydrator Saturday. Oh Lord! It's gonna be a carnivourfest at my place this weekend... ;D
Quick question though. You put yours in the freezer 15 hours. In your opinion, knowing I'm using a similarly ~ahem~ power deprived slicer, was 15 good, or would you go longer or shorter?
Quote from: WhiteSmoke on March 18, 2009, 03:32:50 PM
Mr Walleye,
Pardon me for being Captain Obvious, but if your 22 lbs are gone that means you went through a kilo a day.
Talk about conspicuous consumption!! Ah well, nothing exceeds like excess I aways say.
Gonna break out the dehydrater tonight and clean it up and pop some GB in the freezer Friday night and into the dehydrator Saturday. Oh Lord! It's gonna be a carnivourfest at my place this weekend... ;D
Quick question though. You put yours in the freezer 15 hours. In your opinion, knowing I'm using a similarly ~ahem~ power deprived slicer, was 15 good, or would you go longer or shorter?
I'm part "Pig"! ;D ... So is my son! ::)
I think the 15 hours was good. I had a couple of my "blocks stacked on top of each other and I would recommend "not" doing that as the middle block wasn't frozen enough. Fortunately is was -30 outside so I just left it out there while I sliced the rest. :o One of the few advantages of living in a cold climate... The world is my freezer! :D
The slicer handled it fine. It didn't seem to put a big load on it or anything.
Mike
The 10lbs i made for my vacation is gone too :'( i feel like AP
nepas
OK. Picked up the X-lean, then I realized I have a question Mike....
How thick did you set the slicer?
Too thin and I'd make crispy beef paper, too thick and I'm makin' spiced hamburgers.
I'm thinkin' about 5 mm, or about 1/4 inch.
Am I in the ballpark?
I prefer to do mine about 3/16 thick but some do it at 1/4 inch. 3/16 is just my personal preference so your on the right track.
Keep us posted.
Mike
Thanks to Stargazer and Mr. Walleye here.
Im definitely going to be trying this method soon.