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Does any one have one of those hand crank jerky slicers? If so what do ya think? I love making jerky but cutting it is a pain. Spent about 2 hours trimming and cutting last night. I use a meat slicer and freeze the meat just a tad before I slice. Any better suggestions?
We used to slice and cut all our cuts for jerky too and I know what you mean by saying its time consuming and a pain. I've never used a jerky slicer so I can't help you there. We do use a hand crank cuber for steak that we've used for years and it's been a good one.
The last 4-5 years we've ground all of our jerky meat and used a jerky gun. It's a lot easier to deal with and the jerky is not as tough. We used to make marinades to soak our jerky cuts in and that made a mess to clean up out of the dehydrator. Now we use dry seasoning and mix it in the meat when we grind it. The meat is then froze in 2.5 lb packs and taking out as needed. You load the ground meat in the gun and "squirt" it on the dehydrator trays. The only thing to clean up is the gun.
The gun we have has two nozzles...one for flat pieces and one for round pieces like slim jims. I really like doing it this way better.
Here's a link to a jerk gun like I'm talking about...this one is nicer than the one we use
Amazon.com: Weston Original Jerky Gun: Kitchen & Dining
never done my own but you fellas r making me want to try it.whats up black crow?good thread brother
Some great advice here guys, I sure do appreciate the guidance.
That's a good thing to know about when to use beef vs. pork fat and the relative percentages. I had no clue. I also didn't realize you could use hamburger without fat in sauces and chili. I'm not much of a cook, so I just didn't know that kind of thing. Makes sense though. I'm making some chili on Sunday for my girlfriend who has never eaten deer before. So yall wish me luck.
Keeferfish, I'm glad you chimed in with that comment about the jerky gun. I was talking to a buddy of mine just this weekend about it. He said the same thing about how easy it is to clean up as Crappie Buster. Said it seems to take to seasoning better too. I was thinking about trying one too. I'll let you know how it goes if I get one.
Hey Mudbug, not a thing going on with me bud. Just doing a little hunting here and there and trying my hand at this processing.Quote:
Originally Posted by 78mudbug
What about you? Been hunting at all or just fishing?
Crappie Buster has some good advice. I have been processing our meat for the past 20 years and basically do it the same way that Crappie Buster said and the Jerky Gun is the best thing since sliced bread..LOL... Just remember not to put any fat in your jerky meat. We use pork fat in our burger too, it seems to taste a little better to me than the beef fat. The jalepeno and cheese sausage is some kind of good...we even mix a little bacon in ours and it is "slap yo momma" good!!!
I have been making my jerky and seasoning it using just Tony Chachere's Creole Seasoning and it turned out really good for us. Have a good one!!
I have done my own processing for years, and i have a 3hp grinder,that will grind 30 lbs in 5min. After i have all the steaks i want and kabob meat, the rest is ground up and made into break. sausage plain groubd meat and hamburger meat.For hamburger meat i use 3lbs of wrights bacon to 30 lbs of ground meatand grind it 2 times to make sure it all gets mixed.
how did she like the chili?Quote:
Originally Posted by Black Crow
Been processing my own for years. I have a meat grinder and only add fat if it's handy. I perfer using beef fat but have used cheap ends and pieces bacon sometimes.
Sounds to me like you only de boned the meat. When you separate all the muscles and remove all the sinew and then get it cut and wrapped you will understand better why it cost $60 to $80 . If you dont remove the sinew you will be very unhappy with your meat. Word to the wise. Good luck. Glad you got ya one.
Ahh, foul hook! How's it going my friend? You ever get that gun shooting straight :D;):D?
Well basically, yes, I deboned the meat. But then I removed the sinew and silver skin. That part took a little extra time cause I had to really get in there and make sure I got all that junk out. It ended up a bunch of chunks of varying size, but its all gonna end up in the grinder anyway so I don't care what it looks like. I'm not a pro at this by any means as this was my first "butcher" job. But it worked out fine. Hopefully I'll get more efficient at it with more practice.Quote:
Originally Posted by foul hook
How's your season going? Have you been able to hunt much or just fishing?