Hello Andrew one of the things that impress me is your knowledge about so many things I know it has help growing up with availability of internet to be able to learn from anything you can search about and wish it was around when I was younger maybe 50 years ago when starting in my 20's I so enjoy your content
To prevent meat from sticking to grates, pry it up just when a pedicle has formed on the top of the meat. I dry meat the exact same way with 12 trays on my Nesco using a Cabelas' Jerky Cannon. Also, if you are using curing salts, 160* is not needed, I have had the best results at 135-140*. Make sure you allow salts to cure the meat for 24-48 hrs in refrigerator before drying.
Add a little water to the jerky seasoning in the bowl and stir it in Maybe 1/4 of water then pour it into the meat mix it in I’ve been doing that way for years with the nesco seasonings I think it mixes better I let mine sit in the fridge overnight
I've also did the water and overnight. It's always come out tasting great not matter what. Certain things like summer sausage I absolutely do it that way.
Ruger says, "Where's mine?" lol. Speaking of Nesco products, I bought 2 of the Nesco electric Pressure Canners when they were on sale. I have water bathed and pressure canned in them and they are really easy & convenient. I normally use the All American 921 pressure canner but I am really liking the Nescos.
We have been using the Nesco seasonings for years also. This is also how I do a majority of my ducks/geese which makes for some amazing jerky. Although for the waterfowl I do strips instead of ground as the meat is much more delicate compared to venison/beef.
@ if all you get to shoot is Woodies (some of the best tasting in my opinion) and the limit is 3/day (MS, AR, SC, I don’t know about FL) then grilling makes perfect sense as you just don’t have enough meat to make it worth your time.
Great video, Andrew. I liked the tray rotation idea. Crazy question: Could you use your wood moisture meter to know when it's done somehow also? I do like your bend suggestion, though! There is nothing better than some homemade jerkey!
I use the shooter too and have found that rolling all of the seasoned meat into 'logs' that will slide into the tube speed up the process. I also stuff collagen casings especially when I'm planning on smoking the snack sticks. I mix my own seasoning and haven't tried the seasoning you use.
The jerky looks yummy. That vevor vacuum sealing machine is so cool to watch
It makes such a difference
Hello Andrew one of the things that impress me is your knowledge about so many things I know it has help growing up with availability of internet to be able to learn from anything you can search about and wish it was around when I was younger maybe 50 years ago when starting in my 20's I so enjoy your content
I agree, the internet has been a game changer for learning!
To prevent meat from sticking to grates, pry it up just when a pedicle has formed on the top of the meat. I dry meat the exact same way with 12 trays on my Nesco using a Cabelas' Jerky Cannon. Also, if you are using curing salts, 160* is not needed, I have had the best results at 135-140*. Make sure you allow salts to cure the meat for 24-48 hrs in refrigerator before drying.
Hi, Andrew! This is a first for me! I can’t remember ever seeing jerky made from ground venison. Very innovative. No wonder your jerky is so good.
I've been doing it this way for years! Tastes great!
Never seen this process before. Excellent video Andrew! I really enjoyed learning your process. Thanks for sharing!
Glad you enjoyed it! Thank you for watching.
Now I'm craving jerky LMAO! I used to do the sliced method, but this looks much easier.
And far more consistent
@@TKOutdoors Actually I partially froze the meat and used a slicer, so it was pretty consistent...but more time consuming.
Huh. First time I've seen ground meat used for homemade jerky. That actually looks a lot easier to do. I'll have to give that a try one day.
It's the perfect way to do it
I can almost smell it, I'm sure that was good. Definitely going to try this out.
It was really good.
Add a little water to the jerky seasoning in the bowl and stir it in Maybe 1/4 of water then pour it into the meat mix it in I’ve been doing that way for years with the nesco seasonings I think it mixes better I let mine sit in the fridge overnight
I've also did the water and overnight. It's always come out tasting great not matter what. Certain things like summer sausage I absolutely do it that way.
Ruger says, "Where's mine?" lol. Speaking of Nesco products, I bought 2 of the Nesco electric Pressure Canners when they were on sale. I have water bathed and pressure canned in them and they are really easy & convenient. I normally use the All American 921 pressure canner but I am really liking the Nescos.
I'm using the Presto scanners, so far no issues.
We have been using the Nesco seasonings for years also. This is also how I do a majority of my ducks/geese which makes for some amazing jerky. Although for the waterfowl I do strips instead of ground as the meat is much more delicate compared to venison/beef.
Interesting, I always grill my duck.
@ if all you get to shoot is Woodies (some of the best tasting in my opinion) and the limit is 3/day (MS, AR, SC, I don’t know about FL) then grilling makes perfect sense as you just don’t have enough meat to make it worth your time.
I bought the same dehydrator on Facebook for $20, spent more on the extra trays, lol
Great deal!
Great video, Andrew. I liked the tray rotation idea. Crazy question: Could you use your wood moisture meter to know when it's done somehow also? I do like your bend suggestion, though! There is nothing better than some homemade jerkey!
Not sure to be honest, I've always used the bend check approach. After a couple of decades of eating this, no sickness yet 🤣.
@@TKOutdoors There you go. If it ain't broken, don't fix it! 😆
I use the shooter too and have found that rolling all of the seasoned meat into 'logs' that will slide into the tube speed up the process. I also stuff collagen casings especially when I'm planning on smoking the snack sticks. I mix my own seasoning and haven't tried the seasoning you use.
Nice! I have a sausage stuffer, I need to make some sticks.
Looks good
It was
Looks delicious Andrew!!!!
It’s really good.
If you moved to Michigan, we'd be best friends... I can smell the jerky up here
Hi Andrew, good video, I love jerky!! It looks delicious, Thank you. 👍👍❤️❤️🎄🎄🇨🇦
Thank you for watching
Cut strips, soak in mojo over night, salt heavily and smoke it. Old school 👍
I've never tried soaking it in mojo!
You're quite good at piping, you might try cake decorating, lol
No thanks lol
my homemade jerky marinade is better than any starter kit powder
😋🦌
$20 for a pound shipped to me