Using a Jerky Blaster for making Venison Jerky. amzn.to/3Et9JJJ Learn about food preservation at www.SimplyCanning.com Small Farm and Homesteading - www.QuietAmbitions.com 🫙Online Canning Classes - simplycanning.com/school 👉Etsy Shop = Canning shirts, labels, mugs, and more. www.etsy.com/shop/SimplyCanningHome 🧑🌾Canning and Garden Supplies I Recommend at My Amazon Store www.amazon.com/shop/simplycanning SUBSCRIBE TO THIS CHANNEL TO GET NOTIFIED AS NEW VIDEOS ARE ADDED
Well you know in my defense, we do sometimes hang out at Cabelas, Sportsmans, and other outdoorsy type places and get things there too. :) But yeah, funny.
To make stuffing the Jerky gun easier, take a flexible cutting mat and put a big handfull of meat in the center on one of the long sides. Roll the meat with the cutting mat until desired diameter. I roll these up and throw in a tub in the fridge so I can quickly reload my tubes. I normally do 10-20 lbs of jerky at a time so this help speed up the process. Hope this helps!
Great video. For those wondering: the reason seasoning mixes that contain actual cure (and not just salt) call for the addition of water before mixing into the meat is this; dissolving the dry mix into water allows the sodium nitrite cure to spread more throughly through the mix, eliminating the chance of any pockets in the mixture that might allow for bacterial growth during the curing/smoking/dehydrating process. The instructions will also tell you to allow the cure & meat mixture to sit in the fridge for a set amount for time so that the cure can be fully absorbed by the meat. Vacuum sealing the mixture can cut down on cure time if you’re in a rush. But don’t take it from me-read the “bible” on the subject: “Great Sausage Recipes and Meat Curing” by Rytek Kutas. Anyone processing their own meat products should have this one on their shelf in the kitchen! 10/10
I am assuming if I make this I would tell my processor to not add any beef fat to the ground meat that I plan on making jerky with correct? Normally for other means of cooking I get him to add some beef fat
That was a nice video! Thanks!! (I have all the equipment you have, the jerjy blaster and the Cabela's dehydrator... The jerky blaster I have never tried, because I never tried ground meat jerky... Because of your video, I'm anxious to try it!!)
+Gorethy Ramirez Hi Gorethy, I did get this at Cabelas. I have a review of the dehydrator here.... www.simplycanning.com/commercial-food-dehydrator.html But I"ve noticed in the Cabelas stores that they have a new version out. I'm not sure if they still carry these and I don't know enough about the new version to give it any kind of review.
Cool video. I like to see couples working together. My wife and I have our moments, like Laurel and Hardy. So you got the temp up to 160 degrees? My first batch was a watery nightmare. I'm doing it your way. Best wishes to you and your family..
@@MrTNBassmaster Right...my personal dehydrator does the same thing. I finally mastered my technique. I dehydrate then right in the cold smoker they go..
In regards to your comment about having to wash your hands after handling the meat...I use surgical gloves...either latex or non latex. These work great for keeping the fat from the hands...also good for mixing other foods by hand...like potato salad. You can get the gloves at almost any drug store and even at some other stores. Use them once, then just peel them off and throw them away...or you can wash them off and reuse them .....think sanitation and waste....find a balance.
When you get to the last portions of your jerky meat, instead of using break slices to push out the meat, couldn't you use the stuffer tool instead? It seems it would be perfect for this step.
is it just for flavor? i thought it was for preserving it so it does not go bad as quickly? hence back in the old days they "salt cured" meat to preserve it due to only having an ice box or no fridge at all.
It's not that big of a deal if you're not storing it in the bowl for more than an hour or so. Are some of the electrons in the metal going to slip their ionic bonds and go into the meat? ...Yes, but not nearly enough to harm you, unless you do this all day everyday for life! It's just fear of lawsuits, which we all know bring ridiculous label warnings like "CAUTION: This HOT coffee may be HOT!" ...Or the state of California has determined that EVERYTHING gives you cancer! lol
+Devin Elliott Sorry, but I don't remember. My husband got a great deal on the dehydrator. He was travelling, stopped in at a Cabelas store and noticed this unit on clearance. He knew I was looking for a dehydrator so he picked it up for me. The jerky gun I purchased for him for Christmas one year. I got it at the online Cabelas store. Don't remember how much it was then. They still carry it as far as I know.
Use butcher paper on your counter underneath the racks that way your husband doesn't have to break his well manicured nails cleaning the mess. And for the love of Pete please invest in some latex gloves. Peace out
I too prefer ground jerky to sinewy jerky that you have to work to tear with your teeth and get stuck in there. Plus, the spices are more thoroughly distributed through a ground product for perfect deliciousness. There's no accounting for taste, though.
You may think he’s a yank, but the rest of us know you don’t know shit. I make both kinds of jerky and I thought ground meat sounded kind of gross, but don’t knock it till you try it.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Using a Jerky Blaster for making Venison Jerky. amzn.to/3Et9JJJ
Learn about food preservation at www.SimplyCanning.com
Small Farm and Homesteading - www.QuietAmbitions.com
🫙Online Canning Classes - simplycanning.com/school
👉Etsy Shop = Canning shirts, labels, mugs, and more. www.etsy.com/shop/SimplyCanningHome
🧑🌾Canning and Garden Supplies I Recommend at My Amazon Store www.amazon.com/shop/simplycanning
SUBSCRIBE TO THIS CHANNEL TO GET NOTIFIED AS NEW VIDEOS ARE ADDED
Always did muscle jerkey but since getting a nesco jerky maker dehydrator and gun kit it has been my go to way to make jerky.
"Do you remember where we got this"- Wife "The grocery store"- Husband.. Freakin hilarious!
Well you know in my defense, we do sometimes hang out at Cabelas, Sportsmans, and other outdoorsy type places and get things there too. :) But yeah, funny.
To make stuffing the Jerky gun easier, take a flexible cutting mat and put a big handfull of meat in the center on one of the long sides. Roll the meat with the cutting mat until desired diameter. I roll these up and throw in a tub in the fridge so I can quickly reload my tubes. I normally do 10-20 lbs of jerky at a time so this help speed up the process. Hope this helps!
good idea
"Nom nom nom" 😂😂😂😂 that was a great ending!
good video. love making jerky sticks etc. good tip on making balls of meat before hand.
Deer blasted then put through a blaster. Circle of life. Yum.
Your husband is a Man! He did it all perfectly under such a great supervision of the social director #1... 😂😂😂
love the tip with the bread
Best ending to a recipe video, ever!
Great video.
For those wondering: the reason seasoning mixes that contain actual cure (and not just salt) call for the addition of water before mixing into the meat is this; dissolving the dry mix into water allows the sodium nitrite cure to spread more throughly through the mix, eliminating the chance of any pockets in the mixture that might allow for bacterial growth during the curing/smoking/dehydrating process. The instructions will also tell you to allow the cure & meat mixture to sit in the fridge for a set amount for time so that the cure can be fully absorbed by the meat. Vacuum sealing the mixture can cut down on cure time if you’re in a rush.
But don’t take it from me-read the “bible” on the subject: “Great Sausage Recipes and Meat Curing” by Rytek Kutas. Anyone processing their own meat products should have this one on their shelf in the kitchen! 10/10
I am assuming if I make this I would tell my processor to not add any beef fat to the ground meat that I plan on making jerky with correct? Normally for other means of cooking I get him to add some beef fat
Correct!
never thought to cook a bit to try. thanks for the tip!
Glad I found this channel
That's awesome looks like Jack links
Great video👍
Thanks 👍
Thanks for the bread tip. 😉
the water in the mix is to help dissolve the seasonings and get them mixed up easier.
could use the plunger you used to stuff the tube instead of the bread.
Came for the jerky but stayed for the bread....lol Do you have a recipe for your honey wheat bread? I'd love to see a video :)
Thanks for the video, jerky looks great
after freezing then peeling can you re-freeze them or do you have to use them right away?
How much is that dryer? You don't have to answer, but that is awesome!!!
it says in the instructions not to use a metal bowl.....
We in England use the word bendy. Nice video. Why are dig mortar guns half the price but look identical?
Can I use ground venison with tallo?
We remove as much tallows as we can. It makes for a nice jerky.
Do you have to mix water with the seasoning?
I think it would be difficult to be sure that the seasoning is evenly mixed in if you tried it dry.
That was a nice video! Thanks!! (I have all the equipment you have, the jerjy blaster and the Cabela's dehydrator... The jerky blaster I have never tried, because I never tried ground meat jerky... Because of your video, I'm anxious to try it!!)
How many pounds of ground are you working with?
did you use the cure? sorry if i missed it.
we do use cure... I don't remember if it was required with this mix. This video was from years ago. So it depends on the method.
love that dehydrator! where did you get it?
+Gorethy Ramirez Hi Gorethy, I did get this at Cabelas. I have a review of the dehydrator here.... www.simplycanning.com/commercial-food-dehydrator.html But I"ve noticed in the Cabelas stores that they have a new version out. I'm not sure if they still carry these and I don't know enough about the new version to give it any kind of review.
@@SimplyCanningSharon
Is this Commercial Use NFS... ??? where I can sell Beef Jerky as a business.
Cool video. I like to see couples working together. My wife and I have our moments, like Laurel and Hardy. So you got the temp up to 160 degrees? My first batch was a watery nightmare. I'm doing it your way. Best wishes to you and your family..
The heat is coming from the machine
@@MrTNBassmaster Right...my personal dehydrator does the same thing. I finally mastered my technique. I dehydrate then right in the cold smoker they go..
How do you mix it into the burger trying it out myself and first time didn't do so well.
Tat's why the directions say to add water. It just makes it easier to mix.
How long would that unit take to dry if you filled all the trays?
I'm looking on Amazon to check for one in UK
So does deer burger work with this?
Yes! That is what we are using with this.
For easier cleanup always Saran wrap your cutting or prep table
the water just makes the meat 'flow' better, especially if you are stuffing small sausage casing.
When you say you flip it over what do you mean. I understand rotating the racks but what do you mean when you say flip them over
I'd assume they mean flip the piece of meat over
where did u get that jurkey gun
+joel courchesne We got it from Cabelas. I bet they have it on amazon too.
In regards to your comment about having to wash your hands after handling the meat...I use surgical gloves...either latex or non latex. These work great for keeping the fat from the hands...also good for mixing other foods by hand...like potato salad. You can get the gloves at almost any drug store and even at some other stores. Use them once, then just peel them off and throw them away...or you can wash them off and reuse them .....think sanitation and waste....find a balance.
Does using ground meat make the jerky more soft than traditional jerky?
+501talon Yes it does. I like it better, it is easier to chew. But it is personal preference. My husband makes it both ways.
The water is needed to dissolve and spread the cure
amazing 😄 BLESSINGS 💗
Great ending. nom,nom
When you get to the last portions of your jerky meat, instead of using break slices to push out the meat, couldn't you use the stuffer tool instead? It seems it would be perfect for this step.
I do the old fashion way, and smoke it in a smoke house, with dry popular. I'm always open for new techniques. No chalking gun.
why do u need to leave the oven door open when making jerky?! isn't it faster n better if its closed?!
How did you make it Ground?
Meat grinder lol
also if u want different flavors u can add maple syup and hot sauce and that kinda stuff to your mix for flavor
Homemade ground venison jerky. Making Deer Jerky with our Jerky Blaster.
Great video. Thank you.
In stead of waisting bread you could use a old bread sack or a grocery bag then just pull it out and throw it away
is this a Cabala Jerky Making Kit
+Devin Elliott Yes both the dehydrator and the jerky gun are from cabelas.
what's the purpose of curing the meat
ecko2013 for flavor
is it just for flavor? i thought it was for preserving it so it does not go bad as quickly? hence back in the old days they "salt cured" meat to preserve it due to only having an ice box or no fridge at all.
YOU ~ ROCK ! !
I sprinkled my strips with dried chilli flakes before I put them in the dehydrator.
hey that jerky blaster thingy is just "sausage silicone gun"
Can you SELL your Beef Jerky? I mean is this Dehydrator Commercial Quality?
Thank you guys so much for sharing this great video.
▶ Ground Venison Jerky - RUclips buff.ly/1qSKghA
You'll want to use less than 1/4 cup cold water if you're making deer jerky in the oven with ground meat.
do you need to use cure-thanks nate
I have a jerky blaster. 😎
You should not use A metal bowl when curing meats. It adds A metallic taste to the jerky. Good video.
+JOE MOMMA Really? I didn't know that. Thanks for the tip.
+Simply Canning a steel bowl is fine, don't use aluminium or copper. Those give a metallic taste to the jerky.
JOE MOMMA not if it's a high grade stainless steel
It's not that big of a deal if you're not storing it in the bowl for more than an hour or so. Are some of the electrons in the metal going to slip their ionic bonds and go into the meat? ...Yes, but not nearly enough to harm you, unless you do this all day everyday for life!
It's just fear of lawsuits, which we all know bring ridiculous label warnings like "CAUTION: This HOT coffee may be HOT!" ...Or the state of California has determined that EVERYTHING gives you cancer! lol
if so how much did you spend
+Devin Elliott Sorry, but I don't remember. My husband got a great deal on the dehydrator. He was travelling, stopped in at a Cabelas store and noticed this unit on clearance. He knew I was looking for a dehydrator so he picked it up for me. The jerky gun I purchased for him for Christmas one year. I got it at the online Cabelas store. Don't remember how much it was then. They still carry it as far as I know.
its a caulking gun only its not caulk its meat !
Cocking gun
I would imagine you could use a moist rag instead of bread.............just a thought.
No metal bowls,ever.
Bendable Rubber texture
Bendy jerky
Yep! :)
just pull the meat out with your hands and make a flat patty. better then using bread.
+Adam Craig Yep we've done this too. We usually fry up that patty like a burger and eat it right then! :)
Sorry but if I'm gonna make jerkey it's definitely not gonna be a a dehydrator it's gonna be in a smoker
If it’s such a great gift for him why is he doing all the hard prep work,and she calls it a gift for him
ok lol
Husband dont want to have anything to do with the video
Use butcher paper on your counter underneath the racks that way your husband doesn't have to break his well manicured nails cleaning the mess. And for the love of Pete please invest in some latex gloves. Peace out
I heard that thing queef
get the meat out of the "tip" . yea sure. its all about the tip lol
That looks disgusting, jerky should never be made in a dehydrator and should absolutely not be made from ground meat...smh ya'll must be yankees
+Joe Young LOL You're so funny. We happen to like it this way. Have a great day.
I too prefer ground jerky to sinewy jerky that you have to work to tear with your teeth and get stuck in there. Plus, the spices are more thoroughly distributed through a ground product for perfect deliciousness. There's no accounting for taste, though.
You may think he’s a yank, but the rest of us know you don’t know shit. I make both kinds of jerky and I thought ground meat sounded kind of gross, but don’t knock it till you try it.
Homemade ground venison jerky. Making Deer Jerky with our Jerky Blaster.
Homemade ground venison jerky. Making Deer Jerky with our Jerky Blaster.