Jerky Gun Question

[hugonian1]

I have always sliced my venison and marinate it for my jerky. I have been thinking about trying jerky gun. The question I have is when you use the gun can you still marinate the ground venison or are you limited to the pre-packaged jerky cure products?

[heiman507]

I tried a couple batchs use the jerky gun method. Most seasoning packets that i looked at said to add water with the cure and seasoning. Instead of just water, i added worshteshire, liquid smoke, or any of you other liquid marinades to equal the required liquid needed for the recipe. It turned out pretty good, but i still prefer the sliced jerky over the jerky gun strips.

[IndyEFI500]

I agree that the packets are ok but far to bland for me. I always have to doctor them up or else it is not worth it. I just did some with hamburger the other day. It smelled great when I mixed it but once dried, you would swear I added nothing at all. If you surf the web, you can find many good recipes. Or if you have the packets that are two part, one seasoning and one cure, throw the seasoning and make your own with the cure. I have had better luck that way.

[Deitz Dittrich]

Indy- dont waste your money.. buy Mortons Tender Quick.. its the cure thats in those packets... Then you can doctor up how ever you want.

I myself have had good luck with Shore Lunch brand packets.. I prefer hamburger jerkey and do well with those... always popular around my house and up at the cabin. Garlic and cracked pepper is very popular with my friends.. I cant make enough.

[fishhook8]

I don't care for most of the packaged cure, not enough kick for me. If I use them I mix it in add some cayenne pepper etc. Take a small amount fry it in a pan taste it and keep adding till its suites my fancy. Why do a whole batch then find out its bland. The jerky gun works fine, I would buy the larger gun, takes less time filling the racks, I put mine on my smoker outside, rotate the racks, when the meat is partially cooked and doesnt stick to the racks anymore I pile it on the top rack to continue cooking and drying. It takes me about 6 hours to do 10-15 lbs of meat. I then vacuum pack in smaller packages and freeze it. Take it out as you need.

[Paradice]

The jerky gun is obsolete and slow. To speed up the process, just roll out some wax paper, find yourself a couple meter sticks, stack them on top of each other one or two on each side as a spacer between the paper and your bread rolling pin. It rolls out a nice sheet of jerky ready for the smoker/dehydrator. When done, cut with poultry shears.

[Sandmannd]

I usually mix 2 lbs veni and 3 lbs beef. I mix liquid smoke, soy, worstishire sauce, crushed red peppers, some brown suger, garlic powder, salt & pepper and the boxed cure in a bowl and then mix it in the meat and let it set in the fridge at least one night. Take it out and make it then, lots more flavor.