Good Haul. - Go Colorado!
Jerky gun testing with Buffalo Wing Restructured Jerky
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JohnG5 I was wondering where you can find cheek meat and what is the cost?
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JohnG5 this post has me saying hmm, I have two of these guns although I have the double strip head attachment. Not sure if that’s the reason mine are more uniform or there is a difference in the mix as it looks like your widths vary.
The thing that made me go hmm is, when I made it I never used ECA and never held for a minimum of 12 hours for the cure to work. Since it is so thin I don’t think that is an issue, also I set my dehydrators at 165* so it is getting up to temp faster than say summer sausage. This was all I made back in the day which is before I found Walton’s. I quit making it because the flavor would not stay profound vac sealed in the freezer, almost like it got tainted. I am now in the plans of purchasing the equipment to do whole muscle jerky, hopefully that’s stays better in the freezer over time.
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marzig20 Sam’s Club has beef cheek $3.84 a pound online. Local grocery store may carry it. https://www.samsclub.com/p/usda-choice-angus-beef-cheek-meat-cryovac/prod23150803?msclkid=f48432e959c211ec809f281435004605
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PapaSop They are nice when you have a lot to make.
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twilliams I basically mix it like a snack stick. Mixed for protein extraction and added ECA at the end. The lack of uniformity can be chalked up to operator error.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
JohnG5 Uniformity? It is jerky, no need for uniformity.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
JohnG5 I can attest; with a little practice and the right viscosity you get sort of a rhythm and uniformity if that is what you desire
I grind through a 1/8 plate, larger can cause problems with flow
If you want more of a tender full muscle texture instead of a tight hamburger texture add sure gel at 4.5 grams per lb. and then in the future adjust up or down depending on how much pull and chew you want
I like the mimic of full muscle jerkyGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen Good tip. Thanks. I want to try that now.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
JohnG5 man that made some great looking jerky.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
glen that is some good info.
thanks
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