Hamburger Jerky

[NePaSmoKer]

Have 5lbs of marinated and mixed 85/15 gb. Going to sit in fridge overnite then extruded for 1 hour of smoke. For the sons at Ft Bragg on friday.



nepas

[Buck36]

Nepas,

Your son has to be loving you for the jerky! My brother is a Marine and has been asking for hot jerky......travels well and beats MREs. Do you have a spicey hot recipe you like that you would be willing to share?

Thanks,
Greg

[NePaSmoKer]

Greg

Here is a recipe for 5 lbs of ground.

5 Lbs of extra lean gb
3 T non iodized salt
1 t cure
2 t chili powder
2 t red chili peppers (crushed)
2 t cayenne
2 t ground coriander
2 t hickory or mesquite flavor (opt)
1/2 cup powdered non-fat dry milk
2 T cold water
1/2 cup corn syrup

combine met with all ingredients in a large bowl or tub. Mix well and refridge overnite. Next day extrude meat with a jerky gun or roll about 1/4" thick with rolling pin and cut into lengths about 1" wide. Place on racks and smoke with 4 pucks then into dehydrator.

If you do a full smoke in your BS open vent fully and no water in pan. Smoke/cook around 150 to 170* until jerky is bendable. If it snaps its over smoked/cooked.

For 5 lbs of strip jerky


5 lbs of lean meat (i use london broil)
4 T non iodized salt
1 t cure
2 t cayenne
2 t red chili peppers (crushed)
2 t chili powder
2 t yellow mustard seed, ground  (dry yellow mustard will work too)

Note: if you want it real hot, double the amount of cayenne, chili pepper and chili powder

Slice meat into 1/4 to 3/8" slices combine with all the ingredients, mix well put in plastic container overnite, Mix strips atleast once.

Next day place strips on racks, smoke at 150/170* with smoke 4 to 6 pucks. Continue in smoker with just heat until jerky is done to your liking. You can also dehdrate after the smoke has stopped rolling.

Note: If you want it sticky and hot add 2 cups of corn syrup to the ingredients.


Hope this helps you some. And tell your brother Thank You for serving and protecting our great country.


nepas

[Buck36]

Nepas thank you very much. You are always generous with the help and recipes! Please send my thanks to your son as well.

[NePaSmoKer]

Nepas thank you very much. You are always generous with the help and recipes! Please send my thanks to your son as well.

Anytime i can help. I will tell my sons thanks from you.

nepas

[NePaSmoKer]

The pics below are how i do my gb jerky.


First i spray my dehydrator racks with peel-ease.


Spraying. 1/4 t of peel-ease to the full bottle of water.




Next the smoked gb. Its been remixed after smoking. I smoked in my Traeger this time.




I then stuff the tube of the extruder gun with the gb.




Next i extrude the gb from the gun onto the dehydrator racks.




I am using my old stand by equi-flo dehydrator. Its too cold in the garage for my Cabelas dehydrator (wont reach the temp) I did use cure in this mix because my equi-flo has a top setting of 150* I alternate the strips for even air flow.




For those of you that have not seen a jerky gun here are the parts. There is the main trigger part looks like a caulking gun, It has a fixed bung nut on the rear. Next is the tube you put the gb in. There are 2 nozzles you get with it. 1 flat and 1 round. The metal tube is one of my own, good for snack sticks. There is a bung nut to secure the nozzle to the front of the tube. They finally made a good metal shooter, not the cheap plastic ones.



Since my equi-flo is not s good as my Cabelas dehydrator i am looking around 7/9 hours for this to be done.


nepas

[HCT]

Thanks NePas, another project for me ::)
J/K, they look great. I'll give em a try.

[NePaSmoKer]

Here is 5 lbs of gb jerky. All finished it is around 3.75 lbs. Cost around $9



nepas

[Gizmo]

Those are tasty looking.  I haven't tried the ground before.  Should do that some time soon.