|
(Date Posted:10/27/2004 17:55:13)
This time of year all the successful hunters logging in,thought I'd mention a couple things. I've made jerky using both sliced and ground meat. To me the ground is the way to go,so I'll describe it and a few pointers. I use an old hand crank grinder---only because I don't have an electric one. When I am grinding it,there will be some stringy white parts coming out--I pick out as much of this as I can. My understanding is a good powerful electric will grind that up and it not be a problem????? After it is ground I use Nesco(American Harvest)jerky spice works that I buy from Wal Mart. This comes in two packages--one is curing salt and the other is spices. You mix a package of each per pound of meat--according to the instructions. I find that to be too salty for my taste and I do like things salty. I cut it back to about 2/3 or even a half. I use about 6 pounds of meat per batch(don't have scales-would be handy). To this six pounds I use only 3 or 4 packages of the mix. Mix thoroughly and cover and put in fridge overnight. When I mix this,I also pick out anymore of the stringy white parts of the meat that I find. I then use a jerky gun after the meat has set in fridge overnight. A jerky gun is nothing more than a caulking gun that has a tube you put the meat in--they come with a round or a flat nozzle. I like the flat one best. You can buy these at Wal Mart too. I lay down one continious spiral on my dehydrator tray. My dehydrator is a Nesco and I bought it at Wal Mart too(BTW my name is not Sam Walton). It only takes a few hours in the dehydrator and it's ready. Ground meat takes much less dehydrator time than sliced meat. The jerky is easier to chew and the whole process is much simpler using ground vs sliced.
--------------------------------------------------------------
carpetman | 
YES, Castboolits.gunloads is currently down,,we are working on it
http://chat.parachat.com/chat/code.php if you want to BS and share the trials and tribulations.
