Jerky Gun

[Kioti]

Before I even ask I absolutely prefer sliced meat for jerky but when I get five times more burger than I do regular meat I want to still be able to make jerky. I don't even really like deer burger. Having said that, are all the guns created equal?Any recommendations on certain models? I'll be near a BPS this weekend but would just as soon order one if it's a little better.

[uga_dawg]

I know this isn't what you are asking but why not get them to give you roast or the cut meat rather than burger?

[Kioti]

I know this isn't what you are asking but why not get them to give you roast or the cut meat rather than burger?

I might need to go to a different processor but when it's two miles from the house it is kind of convenient. I actually asked them about de-boning the whole deer for me and the guy I was talking to acted like the only decent meat for jerky was the hams and backstrap. I was skeptical but the result is what I have now and I've used all the non-ground up making jerky. I'm not going to mind the convenience using the ground either.

[dmatheny21]

Cabelas jerky blaster. I've been pleasantly surprised. I prefer sliced also, but the ground has bee been pretty good and much faster.

[scmoose]

Cabelas jerky blaster. I've been pleasantly surprised. I prefer sliced also, but the ground has bee been pretty good and much faster.

And you can make more at a time using the jerky blaster. I load my dehydrator shelves slam full. Takes a little longer to dry out, even have to rotate the shelves around a bit. I do 7-8 lbs at a time.

[CurLee]

Don't know whats out there now as Ive had mine for years, but I would go with largest capacity. Sucks refilling 10 times for 5 lb of jerky....

[CurLee]

Also, the advantage to the ground jerky is using up the meat in the lower hams and shoulders that have a lot of silver. Otherwise, that stuff would go to the dogs.

[Kioti]

I'm leaning towards the bigger one Cabela's sells.

[Birddawg]

I have the jerky gun cabbalas makes. It holds 1.5 lbs if I remember right. I got it years ago as a present and never messed with it. I found it in the garage and I made a batch the other day. I was pleased with the consistency and texture of the jerky but it didn't taste very good. Thats on me. I need to read up on some recipes.

I'm like the OP in that I am trying to find something creative to do with all the ground deer I have. I can only eat so many tacos, chili, and spaghetti.

[4THEGIRLS]

I prefer sliced jerky as well. Someone gave me the jerky blaster last year and I use it, but need a better recipe(s). I dry it in the oven, and the wet marinades tend to take a lot longer to dry. Edited to add: the jerky blaster is very easy to use and clean up. Easy to make a large batch.

[Kioti]

No doubt that I greatly prefer the sliced but when it means the difference in not having any jerky then I'm going to do some ground. As far as recipes, most of the ones I see online are very similar using worcestershire, soy, teriyaki, garlic and onion powder, etc. A recipe I found last year was using mustard and apple cider vinegar and to me it is starting to be my favorite.

[Palmetto Bug]

Here's a dry seasoning recipe that I use with 100% lean venison.

5lbs venison
1/2 c chili powder
4 tbsp onion powder
4 tbsp paprika
2 tsp black pepper
4 tsp salt2 tsp cayenne