Jerky cannon/shooter help... - The HuntingPA.com Outdoor Community
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post #1 of 19 (permalink) Old 10-29-2012, 01:57 PM Thread Starter
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Jerky cannon/shooter help...

Well I want to get started in making the ground version of beef/deer jerky. I have no issues at all with making whole muscle jerky as I have a nice Hobart slicer and the cabelas commercial dehydrator(WOULDN'T HAVE ANY OTHER ONE!!!) but with as much jerky as my family eats and the fact none of us really care for deer burgers.... This seems like a great option. So I am asking for some advise on models, recipes and so on. I love the recipe I have for my whole jerky but think it would be too much liquid for the burger version. PLEASE ENLIGHTEN ME!!

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post #2 of 19 (permalink) Old 10-29-2012, 02:09 PM Thread Starter
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Re: Jerky cannon/shooter help...

Sorry, This was supposed to be in the Game Recipe thread I guess...

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post #3 of 19 (permalink) Old 10-29-2012, 05:54 PM Thread Starter
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Re: Jerky cannon/shooter help...

This deal seems to good to pass up?

http://www.gandermountain.com/modperl/pr...mp;merchID=4005

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post #4 of 19 (permalink) Old 10-29-2012, 06:03 PM
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Re: Jerky cannon/shooter help...

I bought that kit and LOVE it....super easy, super nice.

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post #5 of 19 (permalink) Old 10-30-2012, 09:19 PM
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Re: Jerky cannon/shooter help...

the wife's supershooter cookie press worked for me.i'm trying eastman outdoors hickory jerky cure.i made their breakfast sausage yesterday and it real good.
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post #6 of 19 (permalink) Old 10-31-2012, 07:20 AM
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Re: Jerky cannon/shooter help...

find the mix/seasoning, mix, roll with a pin, dry , enjoy

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post #7 of 19 (permalink) Old 10-31-2012, 08:29 AM
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Re: Jerky cannon/shooter help...

Nesco has a number of jerky seasonings that work well. Personally I prefer the adouille (sp) sausage.

Mix cure with meat...leave in the fridge overnight.....add flavor seasoning and shoot out of a jerky shooter, (sticks hold together better than strips). If the shooter is having a lot of trouble pushing the meat mixture out, add some water to the meat.

Dehydrate for ~ 6 hours. Ummmmmm......

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post #8 of 19 (permalink) Old 10-31-2012, 10:53 AM Thread Starter
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Re: Jerky cannon/shooter help...

What's the skinny on the cure? I have been making whole muscle jerky for years and never bothered with it. I use my own recipe consisting of Soy sauce, liquid smoke, onion powder, garlic powder,brown sugar, molasses, honey and pepper. I always thought the soy sauce had more than enough sodium in it... Most of the time the jerky is gone quickly. How do you guys keep jerky long term?

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post #9 of 19 (permalink) Old 11-01-2012, 11:48 AM
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Re: Jerky cannon/shooter help...

Quote:
Originally Posted by Trapper660
How do you guys keep jerky long term?
Vacuumseal and freeze.

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post #10 of 19 (permalink) Old 11-02-2012, 03:30 PM Thread Starter
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Re: Jerky cannon/shooter help...

Fantastic shipping and response from Gander mountain. Got the jerky cannon yesterday! Vary happy with the overall look, feel and rigidness of the products. Only thing is I got 2 sets of brushes.. Thought it was only supposed to come with one set.. BONUS!

Today I ordered 2 packs of high mountain seasoning. One is cracked pepper and garlic and the other is a sweet / spicy. Cant wait to get the seasonings and try this out!

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