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.
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!!
I didn't have a jerky gun so I flattened on baking sheet the flipped on wire rack after 2.5hrs. The another 2hrs... oh so good. Used hot pork sausage with ground beef with nashville hot rub and other spices you mention. Soooo good.
"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.
Looks great. Going to try this recipe. A couple of tips...add some cold water to the meat. This lubricates it when its going through the extruder. Makes it easier to work with. Also, get a big ziplock freezer bag and cut a bit off one corner. Load your meat into the bag and pipe it into the tube like they do when decorating a cake. Its quicker than hand loading it into the jerky gun and creates less mess.
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
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!
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.
Jerky guns. Easy to use and a pain to clean. I’ll give this a go but perhaps roll the meat mixture out and cut them into thin planks before getting them on the racks. Thanks for the recipe. I’ll be giving it a go for sure.
Que buen trabajo. Excelente preparación y presentación. Una pregunta, ¿Cuanto puede permanecer en almacenamiento esta preparación? Greetings desde Suramerica
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.
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. 🍻
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.
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
If you make the recipe without curing salt then it will not travel well and should be kept refrigerated (treat it like any other cooked meat), but if curing salt is used then you will have a product that will become more shelf stable and typically lasts a week or so without refrigeration. I personally store it all in the fridge and take it out when I'm ready to eat it and freeze for long term storage. 🍻
Ok..... So I made these with my brisket trimmings and didn't even need to cut them, they just broke with a little bend. They were nowhere near as firm as what you made. What did I do wrong?
Hey, I would say that there wasn't enough "bind" on them. The more you mix and work the meat after grinding, the more it sticks together. Give this a try next time and I bet it will come out better. 🍻
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!
Thank you for sharing your video and recipe. I don’t have a smoker but will be using my dehydrator. Do you find that the 80/20 mixture would have too much fat for a dehydrator?
I personally like a bit more fat so they aren't so dry but it's a bit of a preference. You could try that or leaner if you think you may prefer, but I'm sure it would be good either way! Enjoy!
@@macsgrillshack thank you. In the past I’ve had the butcher slice the beef for jerky and I would trim it if needed. I’m going to try a very lean ground beef since I’m concerned about making it in my dehydrator. Thank you!
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
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. 🍻
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. 🍻
@@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
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
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
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!
@@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.
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,
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
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!!
@@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?
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!
I’m going to give this a try , looks awesome, this looks like a recipe to use with elk , thank you for sharing
Thanks, ya game meat will work great! It's a simple recipe that can be easily adjusted by making it your own with ingredients you like. 🍻
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! 🍻
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 made the but cooked at 175 the whole time and brought them all to work every one loved them, these will be my go to recipe. Thank you
@@douglasraines4127 Awesome! 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! 🍻
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!! 🍻
I didn't have a jerky gun so I flattened on baking sheet the flipped on wire rack after 2.5hrs. The another 2hrs... oh so good. Used hot pork sausage with ground beef with nashville hot rub and other spices you mention. Soooo good.
That sounds great!! 🍻
Very clearly presented, well explained, good visual detailing.
Thanks, appreciate it!!🍻
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! 🍻
"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! 🍻
Will be trying this weekend. Thanks for posting.
Right on! Enjoy!!🍻
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! 🍻
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!
Looks great. Going to try this recipe.
A couple of tips...add some cold water to the meat. This lubricates it when its going through the extruder. Makes it easier to work with.
Also, get a big ziplock freezer bag and cut a bit off one corner. Load your meat into the bag and pipe it into the tube like they do when decorating a cake. Its quicker than hand loading it into the jerky gun and creates less mess.
Thanks! 🍻
What for percent on the meats? Great vid!
@@chippedroni901The leaner the better
thank god i found this again. was killing me i couldn't find 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!!
EXCELLENT VIDEO...
Thank YOU so much for sharing this.
Thanks! Glad you enjoyed it!!
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!! 🍻
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!! 🍻
I have a similar set up and mine still came out a tad wavey, lol
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! 🍻
Wonderful idea. I’m trying this next if my 1st attempt today at making beef jerky is successful.
Thanks! It's easy and delicious!!
Just subscribed. Gonna try soon. I only have an offset smoker though. Another test of my fire control skills. Thanks for the video!
Thanks, that's awesome! Enjoy! 🍻
Hey looks good there Shane I’ll be trying these In the Bradley
That's awesome! Enjoy!!🍻
Looks Good. Gonna give this a go.
Thanks! Enjoy!!🍻
Jerky guns. Easy to use and a pain to clean. I’ll give this a go but perhaps roll the meat mixture out and cut them into thin planks before getting them on the racks. Thanks for the recipe. I’ll be giving it a go for sure.
Enjoy! 🍻
Que buen trabajo. Excelente preparación y presentación. Una pregunta, ¿Cuanto puede permanecer en almacenamiento esta preparación? Greetings desde Suramerica
Ah, Mac y felicitaciones por ese espacio de trabajo. Se ve comodo, acogedor y autentico. Tiene buena vibra (good energy)
Thank you. In the refrigerator it should last a week or two.
I finally find this one, i want to make it
Thanks! Enjoy!!
Cool I’m gonna give this a try, thanks!
Awesome, enjoy!! 🍻
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 🤣
This sounds great do you have a recepie for five lbds thanks
My recipe is for 3.5 lbs so if you use 1 and a half times what I use that should be close. Thanks
@ thanks a bunch i cant wait to try this one i may put some teryaki in as well
That sounds good, 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! 🍻
👍
Excellent. Thanks brother! God bless :)
Thanks!!! Appreciate it!!
Solid cook.
Appreciate it! 🍻
Thx for the 411, I'll be trying this soon
Enjoy!🍻
Nice work 👍…super easy..I’m in🇺🇸
Thanks!!🍻
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
Awesome idea, thank you!
@larrycole1991 you are welcome bud ,,we like the taste of sage fir breakfast sausage
earned u a sub today bud trying this tomorrow.
Thanks! Enjoy!! 🍻
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.
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
I always wondered what Jamie Benn gets up to in the offseason.
Hahaha if only! 🍻
Looks good!
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
Looks great. I do a similar recipe on my char griller, takes about 2 hours @ 200 F.
Let's get cooking.
Awesome! 🍻
Do these do well traveling or do they need to be kept in the fridge? How long will they last on counter or in fridge?
If you make the recipe without curing salt then it will not travel well and should be kept refrigerated (treat it like any other cooked meat), but if curing salt is used then you will have a product that will become more shelf stable and typically lasts a week or so without refrigeration. I personally store it all in the fridge and take it out when I'm ready to eat it and freeze for long term storage. 🍻
made something like these a while ago, and it was lovely, tho i personally definitely preer selfmade south african Biltong.
🍻
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!
Got mine at Walmart... but most outdoor shops have them and you can go on line
Ok..... So I made these with my brisket trimmings and didn't even need to cut them, they just broke with a little bend. They were nowhere near as firm as what you made. What did I do wrong?
Hey, I would say that there wasn't enough "bind" on them. The more you mix and work the meat after grinding, the more it sticks together. Give this a try next time and I bet it will come out better. 🍻
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!
Thank you for sharing your video and recipe. I don’t have a smoker but will be using my dehydrator. Do you find that the 80/20 mixture would have too much fat for a dehydrator?
I personally like a bit more fat so they aren't so dry but it's a bit of a preference. You could try that or leaner if you think you may prefer, but I'm sure it would be good either way! Enjoy!
@@macsgrillshack thank you. In the past I’ve had the butcher slice the beef for jerky and I would trim it if needed. I’m going to try a very lean ground beef since I’m concerned about making it in my dehydrator. Thank you!
Sounds like a good plan! Let me know how it turns out! 🍻
@@macsgrillshack I also ordered me a traeger pellet smoker.
@@rebeccadees2300 that's awesome!! You are going to make some great stuff on there!
Thats awesome
🍻
I don’t have a pellet smoker , I have a Webber Smokey mountain. I’ll have to experiment with a much smaller fire to get 160-175 degrees. Ugh……lol
Ya it can be a bit tricky with charcoal but still very possible, keep it small and watch your temps and you should be good!
Tested flipping vs non flipped and it isnt necessary, thank god because flipping just one rack was a nightmare lol
Haha ya it can be a pain! 🍻
My smoker only goes down to 200, can i make that work?
Ya I think 200 should be fine just keep a closer eye on it as it will go faster. 🍻
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
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?
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. 🍻
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
Those look like Twiggy sticks, I have to make some now :)
Enjoy!! 🍻
good vid dood!!!
Thanks!! Appreciate it!!🍻
You have a video of your outdoor kitchen setup?
Yes I do, tour video of the grill shack! 🍻
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! 🍻
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
Can you ship some to me in Canada ?
Unfortunately not haha but definitely give this recipe a try for yourself!
Can this be done on a dehydrator
Yes, for sure!
Those look amazing. Do you think this recipe would work fine in a dehydrator?
Thanks!! Yes definitely works well in the dehydrator also! 🍻
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
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. 🍻
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. 🍻
What is the model is your Trager smoker??
@@chriscunningham9956 this one is a Timberline 850, the ironwood is also a great model
@macsgrillshack Thank for replying I am just getting started in this and I see your smoker holds alot! I appreciate your input
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. 🍻
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!! 🍻
Man’s converted a grease gun in to a meat gun. Nice! 👍
Haha! 🍻
what racks are you using there? They seem pretty heavy duty.
Pretty sure they are made by valley sportsman. They work great! 🍻
Hincould you put your recepie in the coments section ty
The recipe is now in the description!!
@@macsgrillshack thanks
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!
What brand of hot smoked paprika?
I don't use any specific brand, use whatever you have on hand or can get your hands on. 🍻
Do you think Dales steak sauce would work instead of W
@@ricklbrown2896 sure, if you enjoy it then it should work just fine!
Thanks I’m kind of new to navigating you tube
Do you have a printed list of seasoning somewhere?
@@ricklbrown2896 no problem, check out the video description. Thanks
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. 🍻
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! 🍻
Where did you find the wire racks?
I don't exactly recall but likely on Amazon, there is a fair amount of options for them. Measure your grill and look for some that fit. 🍻
good shit
Thanks! 🍻
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.
No link to the jerky gun?
No sorry, no link for the one I'm using here. Check out Meat your maker jerky gun!
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!🍻
If you dehydrate them a bit before smoking them you get a more jerky like texture. 🤘🍻
Thanks for the tip!
I've got a pit boss and it's goes to 180 minimum, I can't go to 165 and what kind of pellets are you using for jerky ?
@@budzyqc8501 just go as low as you can, 180 will work well just a bit quicker
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. 🍻
What is the lean to fat ratio?
I like 80/20 for this
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.
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. 🍻
About how many pounds did you start with?
I believe this was around 3.5 lbs
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. 🍻
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!!
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Back end heat. :)
🔥🔥🔥
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 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
Thats fucking sick…👍
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I need a recipe for honey barbecue slim jim if anyone would know :)
Check out my latest video released today!!
That jerky gun dont work well when pushing tree bark or bugs through them
Right