With the Jerky Shooter
This is my son Brian making jerky using the burger from the doe he shot opening week and a thing called a Jerky Shooter (basically a meat caulk gun ha ha)
Take 4 pounds of the burger and thaw. Put in a big glass bowl or pan. Add a pack of Backwoods seasoning mix, a packet of cure, and 1/2 glass of water. Knead together thoroughly. Roll into little logs which will fit into the jerky shooter and squeeze them out onto racks. Put in an oven set at 200 degrees. Wait 50 mins, turn blot, put it back in for another 50 minutes and take out ot cool. Once cool cut with sciccors into bite size chunks or managable strips.
We used Backwoods hot. The jerky mix and shooter is available at places like Bass Pro Cabelas etc.
(http://img.photobucket.com/albums/v247/theferret111/bjerky1.jpg)
(http://img.photobucket.com/albums/v247/theferret111/bjerky2.jpg)
(http://img.photobucket.com/albums/v247/theferret111/bjerky3.jpg)
doesn't get much easier than this....yummy too!
Mick,
Donnie and I just made some last night from caribou that Benny Pinney and I shot this year. We borrowed a JS from Luke "The Ursus" Woodruff. Worked good. We used a plug-in dehydrator. We have a about 3 more batches to go and will try a different recipe on the next round.
I've been doing sump'n like that for years now. You can buy kits at wally world that has the cure, a couple different types of seasonings, and the squirter. We've always used a dehydrator though and it makes the whole house smell great! The dry mix kits we get you don't want to use water in the mix. Just mix the packet with the deer meat, stuff it in the squirter, and shoot it on to the tray. Plug the dehydrator in and forget about it until you can't resist the great smell. I alway loose half of the first batch because the kids (and me) can't leave it alone. The next batch last maybe a day. I always have to make 3 or 4 batches of jerky if we want to share or have some to eat past a day or two. Great stuff!
LEM carries anything you could want or need for home processing, butchering, curing. Larry Metz is the owner. The website is:
www.lemproducts.com (http://www.lemproducts.com)
Enjoy!!! All the best, Al.
Thanks for the link and ideas..I plan to get both the jerky and the sausage seasonings.
This is going to be our next project!