EASY Smoked Meat Sticks / Ground Jerky on the Traeger
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- Опубліковано 29 вер 2024
- In this video we whip up smoked jerky sticks on the Traeger Timberline 850. A blend of 80/20 ground beef (70/30 also works) and ground pork mixed with a handful of seasoning and some W Sauce, press it through the jerky gun onto a wire rack and smoke it at a low temp with hickory pellets until 165f internal. Use whatever type of meat you have! Easier and faster than regular sliced beef jerky and just as good!
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Music by Slip.stream - "Let It Go" - slip.stream/tr...
Finally made it. ordered a jerky gun from Amazon Very easy to make/use. I will be making this again and again. everyone love it. and how simple the whole process was. thanks for posting.
That's great!! Glad you all enjoyed it!
The paper towel trick I really like. I made the mistake on my last batch of vacuum sealing them when they were still warm instead of letting them cool first. The vacuum pulled some of the oil out so in the package it had a white fat coating which was still delicious but not as appealing visually. I also like the ground beef/pork mixture. Will have to try that next time.
Thanks! Ya I have done that myself before I started using paper towel to soak it up. The mixture is great for these, like in sausage! 🍻
EXCELLENT VIDEO...
Thank YOU so much for sharing this.
Thanks! Glad you enjoyed it!!
Just got my first traeger, pro 575 and going to give your recipe a try. They look really good! Enjoying your vids. Thanks!
Thanks, that's awesome! Enjoy!!
Instead of flipping them, just put another rack on top and flip the entire rack over. Easy and saves time. Looks insanely delicious.
Thanks for the tip! 🍻
👍
Never heard of W sauce but will probably add it to my sauce arsenal.
You might look at buying a stainless steel canning funnel for wide mouth jars. Those make an excellent hopper for loading the sausage chamber.
W sauce hasn't been out for very long but it's a great sauce if you like Worcestershire, also comes in a spicy version called Fireshire. That's a great tip, thanks!!
Thank you for the video. Do you have a picture of your smoking shed area? looks nice on the inside!
Thanks! Check out my grill shack video!! 🍻
@@macsgrillshack subscribed
Nice work 👍…super easy..I’m in🇺🇸
Thanks!!🍻
Hey looks good there Shane I’ll be trying these In the Bradley
That's awesome! Enjoy!!🍻
I finally find this one, i want to make it
Thanks! Enjoy!!
Excellent. Thanks brother! God bless :)
Thanks!!! Appreciate it!!
what if your pellet grill only gets down to 180 as lowest? could you cold smoke them for a bit then turn the pellet smoker on?
180 should be ok, if you cold smoke them first then keep in mind you should use curing salt to keep any harmful bacteria from growing. 🍻
My smoker won’t go that low. Do you think I could still make these at 225?
I think it's still possible, just keep a close eye on it, turn and rotate more frequently. They won't take as long also. Give it a try! 🍻
I need a recipe for honey barbecue slim jim if anyone would know :)
Check out my latest video released today!!
Beef jerky sticks
🍻
Almost 40 dollars foe 12 sticks of meat online no thanks I'm trying this method.
Ya it's crazy what they charge, this is a very affordable way to make some jerky! Enjoy! 🍻
After you get your meat mixed up take a small bit ,,fry it to see if its at your taste, that way you can see what you want to add
Ya that's a classic method when making sausage and trying new recipes
@macsgrillshack right you put all the time effort into your product you want it to taste great the way you want it ,all the love from being to end
That jerky gun dont work well when pushing tree bark or bugs through them
Right
Thx for the 411, I'll be trying this soon
Enjoy!🍻
Looks great. I do a similar recipe on my char griller, takes about 2 hours @ 200 F.
Let's get cooking.
Awesome! 🍻
at first when you were squeezin em out, i was like dam those are straight! derp realized you have a built in guide..but imma overlook that and say you did some nice straight lines!
Haha ya the grid lines on the rack make it easy!! 🍻
As a diabetic with a low Na diet, I love this. Thank you so much for this recipe. It is totally workable for my modifications and delicious.
Thanks! Glad to hear you enjoyed it!! 🍻
I always wondered what Jamie Benn gets up to in the offseason.
Hahaha if only! 🍻
FYI you don’t need to cook them to 165 f for them to be considered safe if you don’t want to. You can safely cook not just beef but other meats like chicken at 140 and even below in some cases if the meat has been held at that given temperature for long enough theirs plenty of videos and articles to read about it 165 is the temp to get an instant 7D reduction in salmonella for example but you can achieve the same 7D reduction by holding the meat at a lower temp for longer don’t know all the numbers off the top of my head but it’s worth checking out for long smoked products like this I feel like this info could be very useful. And useful for cooking juicer meat in general
Thanks for the info, I have heard something about that mentioned before. I just use 165 as a good general rule to avoid any issues in all environments. 🍻
It's been a while since I've done this as I prefer regular jerky. That said, I'd treat it just like sliced jerky, go by moisture, not temp.
@@macsgrillshackyes stick to 165 that way your safe. Nice recipe
Pasteurization?
Mad scientist has a link on one of his videos from the FDA that covers temp and time, I'm sure it could be googled easily also. Really interesting. That being said I like the texture of my jerky when it's well done.
Very clearly presented, well explained, good visual detailing.
Thanks, appreciate it!!🍻
Looks good!
Thanks! 🍻
Dude i love your set up. Background, smokers, the whole nine. We all want more, but dang this is a good start haha
Thanks!! Appreciate the kind words! 🍻
@@macsgrillshack for sure man. Subbed and watching you stuff as we speak haha
Right on! 🍻
So are you just cooking with the heat from the smoke at 165 or is the grill on as well underneath?
Yes, the grill is on and it's set to 165f. The lower a pellet grill is set the more smoke it will give off.
Oh man am I excited to try this! Quick question do you think pre-made ground Italian sausage would work well?
I haven't tried doing that but I would say it is definitely worth trying!! 🍻
OMG! These are so good. I kicked it up a notch with the spice and I couldn’t be happier. Nice job!
Glad they worked out! Thanks! 🍻
Saved to favs
I usually slice my jerky from London broil but I always wanted to try this method
Thanks for a very well done video.
Thanks!! It's definitely worth giving a shot! 🍻
I would use cracked pepper use a jerky mix and let set 24 hrs for flavour to penetrate the meat and use real garlic
Ya cracked pepper definitely adds to it. 🍻
Nice - we will try these. Cheers Canadian! What is that green stove in the left corner? A pizza oven or another smoker?
Thanks! That's a gozney dome pizza oven. 🍻
"Simply ain't easy." "Correct, but this is both simple and easy." Something that came to mind while watching and sure, ten months later I find this and I'm thinking to myself that I'm ten months late to this party and the only person I could be disappointed with is myself. Love it. Will do it. Granted, I don't have a Traeger. Just an old traditional wood smoker. My personal preference especially since I'll be using Pecan.
Enjoy! 🍻
Those look amazing. Do you think this recipe would work fine in a dehydrator?
Thanks!! Yes definitely works well in the dehydrator also! 🍻
How would this work with the beef being substituted by/with venison??
Ya for sure, venison is lean so you may want to pair it with fattier pork. 🍻
I might’ve missed any details you gave about storage of these. You mentioned that you keep yours in the freezer I think, but that doesn’t seem like the best way to make them easily accessible. Is there a way to make these shelfstable? I’m looking for a recipe that I can ship to my son a few states away.
Curing salt will help with that, 1 tsp per 5 lbs of meat. Let the cure work by mixing it in the meat for 12 to 24 hrs before smoking. This should do the trick. 🍻
I recognize the jerky gun and racks...from Princess...i also have the exact same..love it...i make 10 lbs at a time in my homemade smoke and they sure dont last long....gonna try your recipe next batch...cheers from manitoulin
Yes sir! Ya works great! Enjoy!! 🍻
Saved to favs. These turned out great. The wife gave me a weird look when I told her I was making jerky with ground beef. When they were done, she tried it and loved it. Thanks!!
Awesome glad to hear it!! 🍻
Do you have a video on meat bars?
No I don't, but it sure sounds interesting!
@@macsgrillshack
I am going down a rabbit hole to find out how to do this... I thought it would be like the Meat Sticks or Meat Chips... but it seems like it's a mystery.
Let me know if you make a video on it.
Thanks
just noiced somehing, you nd i are the only ons on youtube,nd fcebook,or anyhere,to put our meat in the hndle or trigger end of the barrell,there fore pushing the air out of the nozzle, and this way,e can use the plunger as a ram rod to push the meat down, and actually satrt theh meat out of the nozzle, nice vid, i just bought a jerk gun watching your vid
This is the only way I've ever done it! Thanks, that's awesome! Enjoy it!🍻
Going to try this very soon. Have you tried the fireshire version of the W sauce on this before? Just curious. My wife loves spicy and so do I. I marinate my steaks and chicken thighs in W sauce. Good stuff! Great video too!
Thanks! I haven't tried it on this but I have tried it and it would be great for sure! 🍻
@@macsgrillshack I just made my first batch of these. The only thing I did different was used country sausage instead of lean ground pork. My wife and mother-in-law loved it, so it was definitely a hit! I loved it too! Thanks for doing the video. I’m excited to play around with the base recipe to try new things.
Awesome! Ya it's easy to adjust and make different flavors. 🍻
Wonderful idea. I’m trying this next if my 1st attempt today at making beef jerky is successful.
Thanks! It's easy and delicious!!
About how many pounds did you start with?
I believe this was around 3.5 lbs
where can i buy or how do i make that beef gun
Pretty easy to find online on Amazon or at a local hunting fishing place. 🍻
@macsgrillshack Can we get the name of the gun and racks please? Or a link would be awesome too!
Haha it’s a fire caulk gun
😆
what racks are you using there? They seem pretty heavy duty.
Pretty sure they are made by valley sportsman. They work great! 🍻
Could I mix the seasonings into the ground meat with a stand mixer with a dough attachment?
Yes, that would work well but just be careful not to go for too long or you will end up with an over emulsified meat like you make with hot dogs. Cheers
Does you jerky gun do flat as well as round? I was wondering if you had tried this process flat? I assume the cook time would be less. Been making my own jerky for years, and I've wanted to try some ground meat jerky too. I usually go to a Mexican meat market and buy fajita meat. It works out great here in South Texas since there seems to be a couple in every town.
Yes most of the jerky guns will come with a round and a flat tip. The flat is typically a bit quicker, yes. I have a couple other videos using both tips and comparing them. It's a personal preference, I like the round myself. Fajita meat sounds great! Wish I had that option up in Canada! 🍻
@@macsgrillshack I subscribed to your channel. I'll have to go take a look at some of your other stuff. Canada, aha.... I was having difficulty placing the accent,
Thanks, appreciate it! 🍻
Back end heat. :)
🔥🔥🔥
Thats fucking sick…👍
🍻
Cool I’m gonna give this a try, thanks!
Awesome, enjoy!! 🍻
good job looks great , where did you buy the two grills ? are they stainless steel ? thank you
Thanks! They are LEM jerky racks from Amazon. Chrome plated I believe. Same idea as kitchen cooking / cooling racks. I just look for the ones with a small hole pattern. Cheers!
Going to be on the lookout for the W sauce as I’ve seen lots of folks using it! Definitely going to try the round meat horn! Those look awesome!
If you can find some I definitely recommend it!! Thanks, they are a great easy snack! 🍻
easy only if you have tousands in gear first....... make a video for common ppl.. that dont have a 5k grill/smoker
My first pellet grill was used, barely worked and cost 150.... It still got the job done though, it doesn't have to be fancy or expensive. I've been slowly upgrading my grills over the last 10 years, trust me I get it. Appreciate your input 🍻
My dad does his in his oven… you don’t need expensive equipment
Agreed! 🍻
Lol buy a $500 smoker then
I do these in combination with a thinly iced London broil, and they take about the same time, however I marinate that sliced meat overnight in a Worchestershire/Soy plus seasoning blend.
Awesome, ya I do my sliced jerky in a similar way marinating it overnight. 🍻
@@macsgrillshack I literally just laid some sticks out! 😂
@aa.design.excellence no you did not lol
@@waydeblank2375 that’s funny. I don’t recall you being there to see what I was doing? 😂
I still have some in the fridge.
@@aa.design.excellence lmao 🤣
Do you think it would be alright to put these in a dehydrator after they smoke to get more of a jerky consistency?
Ya I don't see why not, worth a try!
Thats awesome
🍻
earned u a sub today bud trying this tomorrow.
Thanks! Enjoy!! 🍻
Will be trying this weekend. Thanks for posting.
Right on! Enjoy!!🍻
Can this be done on a dehydrator
Yes, for sure!
Looks great! Are you using a curing salt (sodium nitrite)?
Thanks! I am not here, these cook relatively quickly and get eaten fast so I don't usually bother but I have in the past for larger batches. Works either way in my experience. 🍻
How much curing salt would you use for this recipe?
Are these shelf stable ?
If you add curing salt they could be. 🍻
You can vacuum seal them and they will last longer but they don't have preservatives that'll keep them good indefinitely.
Do you think putting them in a liner would be better? Great video i bought a jerky gun and it sucks for jerky but thinking about doing this
Thanks! A liner could work, but I find the mesh rack is best for letting the excess moisture and fat drip off. A liner might hold that moisture in and not let it dry as easily. 🍻
@macsgrillshack I figured out a great way for smoking jerky, I add my cure and ingredients then measure wax paper too the size of a cookie cooling rack (works great in my big stand up propane smoker) then put the meat on the wax side then put another wax paper on top then use a roller too get it 1/4 thick then take off the top sheet and put aside and then grab the sheet and put on the rack then peel off the wax paper then I put Carolina reaper hot sauce mixed with honey all over the top just a thin coat, then have your smoker on at 150 celcius and smoke it for 7 hours it works great with ground beef or any game your going too use
Right on, sounds like a great way to do it!
@macsgrillshack it sure is and that was suppose too say 160 celciuse
My bad just want too confirm , 160 farenheight for 7 hours, making honey garlic ground beef jerky now
HOW LONG CAN YOU KEEP IF FRSH IN NORMAL CONDITION
If refrigerated I would say a couple weeks but they never last that long! 🍻
@@macsgrillshack thanks. I was also thinking about vaccum sealing it and selling it 😂
Ya I vac seal mine into smaller portions and keep in the freezer if I make lots. If they are good people will pay for them!🍻
@@macsgrillshack thanks brother appreciate it a lot
Solid cook.
Appreciate it! 🍻
If I sub in game meat for the beef should a get a fattier pork?
Ya I would say that's a good rule to follow with game as it's typically lean. 🍻
Machanic gloves! lol 😂 they make food safe gloves
These mechanics gloves came from a BBQ supply store...
You have a video of your outdoor kitchen setup?
Yes I do, tour video of the grill shack! 🍻
Looks Good. Gonna give this a go.
Thanks! Enjoy!!🍻
I’m doing carnivore. I will for sure make these. No sugar and cut some of those spices out. Great idea thanks brother!
Thanks! That's awesome, ya make it your own with the ingredients that work for you!! 🍻
Me too!
Is it me or is his counter super bowed in the middle. My ocd be acting up😢
It’s just you. It’s obviously a wide angle lens artifact.
Could be
What is the ratio of meat 80/20 beef
Ya pretty close to 80/20, I like them anywhere between 70/30 and 80/20. 🍻
good shit
Thanks! 🍻
good vid dood!!!
Thanks!! Appreciate it!!🍻
HI. ON THE GROUND BEEF DO YOU USE 70/30 OR 93/7. ALSO IF YOU WANT TO ADD HIGH TEMP CHEDDAR CHEESE WOULD YOU ADD IT WHILE YOU ARE MIXING THE MEAT
The ground beef was 80/20, for cheese I would recommend adding it after the meat has been mixed well then fold the cheese in until it's incorporated evenly. 🍻
THANK YOU FOR RESPONDING. ONE THINK I WANTED TO ASK YOU ARE THESE TOUGH. MY TEETH ARE NOT IN GOOD SHAPE. THEY LOOK TASTY. I ENJOYED YOUR VIDEO. @@macsgrillshack
No not very tough at all, certainly easier to eat than regular beef jerky! Thanks!
THANK YOU FOR LETTING ME KNOW. I LIVE IN AN APARTMENT AND THEY WILL NOT LET YOU USE A GRILL. I HAVE AN ON THE COUNTER ELECTRIC SMOKER YOU CAN USE INDOORS. I AM GOING TO TRY MAKING THIS IN THE SMOKER. IT HAS COLD SMOKE, HOT SMOKE AND COMBINED SMOKE. I WILL TRY THIS ON COMBINED SMOKE WITH HICKORY CHIPS. MY MOUTH IS WATERING RIGHT NOW
@@macsgrillshack
How do I get full recipe
No specific recipe, you can follow along to what I did in the video. Thanks!
2.5 LBS GROUND BEEF
1 LB GROUND PORK
1 TBSP SEA SALT
½ TBSP SEASON SALT
1 TBSP GARLIC POWDER
1 TBSP ONION POWDER
½ TSP CHILI FLAKES
1 TSP PAPRIKA
1 TBSP PEPPER
3 TBSP BROWN SUGAR
2 TBSP W SAUCE
80%20 ground beef ?
Yes, 80/20 used here. 🍻
@@macsgrillshack awsome got a sub from me great content
@@krazykid2002k Thanks for the sub! Appreciate it!!
I used 85/15% fat concentrated ground beef, lot of fat sticked between fingers when mixing. And seasoning culd not kill fat flavor :( used dehydrator.
@@hazzloits9282 I wonder if the meat got a bit too warm during the process or maybe a bit over mixed? I've never had this issue when making it but maybe that's what happened?
How much cure salt to add?
The easy ratio is 1 teaspoon cure to every 5 pounds of meat