Chopped and Formed Beef Sticks

jaeger · March 12, 2005, 11:51:28 PM

Here is a picture of my Saturday Smoke project. I will add pictures when it is done.

Doug

nsxbill · March 13, 2005, 12:30:02 AM

Those come straight out of the sausage stuffer?

If you had extra shelves, you could have done twice the batch! When they are through, you know you will go through them fast.

I did 10# of top round sliced into jerky and then some Hi-Mountain cure and into(brace yourself), the Excalibur dehydrator last weekend.

I was quite pleased with the outcome, and recommend Hi-mountain now too. Going to try some jerky in the BS next time. I think next time I will freeze it for awhile and then slice with a little commercial slicer I have to get the uniformity.

The Reveo was perfect for mixing the cure and spices into the sliced jerky.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

jaeger · March 13, 2005, 01:51:39 AM

I used the jerky cannon for these. I bought ground beef so I wouldn't have to clean my grinder again.(Plus the bnls chuck roast was not cheap this week.)
They will go fast. I already brought one in to finish in the microwave for my daughter.
I closed the top damper about 10 minutes ago, and the internal temp has climbed 20 degrees. They are looking good. Now at 140 degrees and climbing.

Doug

whitetailfan · March 14, 2005, 07:02:24 PM

jaeger,
How many attachments do you have on your cannon. I got one for Mrs Whitetail for Christmas (she likes ground jerky I like whole muscle) and those sticks look way thicker than the round nozzle we got. Ours came with only two nizzles - flat and one size round.[:(]

whitetailfan
"Nice Rack"
Lethbridge, AB

Thunder Fish · March 14, 2005, 11:33:42 PM

Whitetailfan where did you find yours?My brothers buddy has one and say's he bought it at Can Tire but even with Alta. postal code,can not find it on line.
I will be in the flat lands next month,that is the main thing to bring back this trip.
Terry

Oldman · March 14, 2005, 11:55:10 PM

jaeger

I've never seen this before. When you get time will you enlighten me with a step by step of what you did and used?
Thanks

Olds

http://rminor.com

SMOKEHOUSE ROB · March 15, 2005, 12:20:10 AM

found this, The New Jerky and Snack Stick Adaptor Kit
The New Jerky and Snack Stick Adaptor Kit transforms the 10 pound water pack sausage stuffer into the ultimate Jerky Maker, holds up to 10 lbs. Of jerky meat, more than three times the capacity of the largest jerky gun. The adaptor easily forms two (1 1/4" X 3/16") strips of jerky, three (3/8" diameter) snack sticks or two (1 1/4" diameter) skinless sausages simultaneously. Make ground jerky strips and sticks, snack sticks, skinless breakfast links, skinless hot dogs, and more.

Adaptor Kit Includes:

Extruder Head
Jerky Insert
Snack Stick Insert
Sausage Insert
Slide Ramp
Roll Waxed Extruder Paper
http://www.butcher-packer.com/pg_jerky_adaptor.htm

tsquared · March 15, 2005, 02:48:06 AM

Jaeger, I figure that those American beer companies are PAYING you to show us pictures like those. It makes me thirsty just looking at them!
Tom

jaeger · March 15, 2005, 03:11:31 AM

Olds,
I know you like pictures, so here is a picture of the jerky gun that I use.

I use the adapter on the right. It was more narrow like the dual nozzle but I put it in my vise so that I would have a more oblong/oval shape sticks. I suppose I could have used the round one but sometimes I get kind of stubborn. [:D]
Any ground jerky seasoning will work for this. I always like to add garlic powder, onion powder and the most important...mustard seed!
I only make about 5 # at a time because that fits nice on 4 racks. I like to use only 4 racks because I rotate it around a couple of times to keep the ends from getting to well done.

Two tips: One- I like to add water to the cure so that it mixes well with such a small batch.
Two- I add plenty of water so that it will shoot through the gun easily. If it is to dry, I have a hard time with this especially after the tube has been filled a couple of times and is all tackie.
In the picture you may notice the plastic plunger and the plastic gloves. I mainly use the glove on one hand to fill the meat and the plastic glove comes off easily in between fills. The plunger helps a little but the main thing that makes it easier to refill is to take off the nozzle after emptying the tube and drawing back, because you will have an easier time refilling the tube. Does that make sense?(Clear as mud I'm sure[:o)])
Anyway, it was fun, it was easy and it is tastie!

Doug

jaeger · March 15, 2005, 03:13:12 AM

tsquared,
I don't get paid from the beer companies but I do earn brownie points from my daughter![:D]

Doug

whitetailfan · March 15, 2005, 03:14:20 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Thunder Fish
 Whitetailfan where did you find yours?My brothers buddy has one and say's he bought it at Can Tire but even with Alta. postal code,can not find it on line.
I will be in the flat lands next month,that is the main thing to bring back this trip.
Terry
<hr height="1" noshade id="quote"></blockquote id="quote">
Hi there Thunder,
I bought mine at wholesalesports. Could not find it online, but they have them at the stores. Try Canuck Tire as there are more of them, but I think there is a wholesalesports in Edmonton and for sure in Calgary and Leth.
HTH

whitetailfan
"Nice Rack"
Lethbridge, AB

jaeger · March 15, 2005, 03:16:07 AM

Whitetail,
Have you tried the jerky gun yet? How were your results? Did you earn brownie points?[:D]

Doug

whitetailfan · March 15, 2005, 03:26:56 AM

Only one batch jaeger. I think it was right on about 3 pounds. I did three racks of flat press and then we did one rack of the "slim jim" style round. I think it turned out very well, considering my strong preference for whole muscle jerky.

My wife used to have hamburger jerky when she was younger and tried to do some in a de-hydrator once. Anyway, I never even tried the de-hydrator stuff, becuase I was disgusted by the idea. Anyway, this time around we used hi-mtn and because I know that there is cure inside, I was fine with trying this stuff. Personally I would never eat the stuff that's just seasoned and dried, I feel the need for a cure.

Did about 3 hrs of Hickory on it if memory serves. Thought it was great.

BTW, my "caulking gun" is the Jerky Master by Hi-Mtn Jerky.

whitetailfan
"Nice Rack"
Lethbridge, AB

jaeger · March 15, 2005, 03:51:07 AM

Whitetail,
Your quote: <blockquote id="quote">quote:<hr height="1" noshade id="quote">Personally I would never eat the stuff that's just seasoned and dried, I feel the need for a cure.

<hr height="1" noshade id="quote"></blockquote id="quote">

I agree 100%. I also prefer to use a little heat!!!(and smoke)

Doug

Oldman · March 15, 2005, 06:34:39 AM

I'm still a little lost here about what you are doing. Is this a ground round jerky? Looks too thick to be jerky... Skinless beef sticks?

When you eat it is it chewy?

Olds

http://rminor.com