Great info folks, thank you. I put a stuffer on my “last minute gifts for dad” list!

kyle LOL ill try and watch the my “language”.

I am still waiting on the “last piece” to “complete” my sausage making station (Mixer attachment for my Grinder). But I cannot wait any longer for some homemade jerky so I am going to use some of my original methods to make some jerky this weekend.

But since I have further educated myself, mostly through the help of this awesome group of people. I need some clarification/suggestions, since I am using my old methods with new products/knowledge along with a few other variables.

Store bought, 80/20 Angus ground beef will be used and I will extruding it through the ol’ reliable Jerky shooter.

Here are my questions.

1. Other than curing salt, I now own meat binder and encapsulated citric acid powders. Do the same rules apply for 100% ground beef, without a casing? Should/could I add all 3 and go straight to the smoker? Do I need to “step up” temps regardless of what cure or binders I use for 100% beef extruded jerky?
2. Back in the day I used to predominantly use the dehydrator for whole venison jerky, until I read that a 160 degree internal was essential in killing Trichinella. Almost all residential dehydrators do not reach that temp. So I would smoke them @ 200 degrees, until 160 internal was achieved and then dehydrate until satisfied. Now this will be 100% ground beef, so is an internal of 160 degrees necessary, since its not wild game?
   3)If I were to use only the dehydrator to cook, how would this alter question #1? I have not come across information regarding meat binders, encapsulated citric acid and using a dehydrator? Which cooking device/prep method is preferred for extruded jerky sticks?

I realize I could just follow the directions off a boxed seasoning kit, use the smoker and be fine but I thought I would further educate myself by bothering you guys with a slew of questions! LOL -Thanks in advance

BobSmith - This community is great! I went looking for a the “party stacker” cooler last month, it seems like a very rare find, or expensive. So I purchased the Igloo 48 qt. Laguna Ice Chest Cooler from Wal mart. It was $26 and seems similar in dimensions, though bigger. I bought the 2in coupler, cut a hole and installed it the lid as explained from previous post from this community. It looks perfect, but have yet to try it though. I am expecting it to take awhile to heat that much water.

I want to add some Siracha (paste) and/or Extreme hot sauce to batch of Meat Sticks. Maybe even expand it to Brats or Summer sausage. Problem is I have no idea how much? Does adding it during the meat processing dilute it? Or does it amplify it, like when added to water?

Also, Is there any concerns of the vinegar (or any other general ingredients) in liquid hot sauces causing issues with the science of meat processing? Thanks in advance.

I rarely see anyone adding liquid anything as a spice or ingredient. I assumed it was the vinegar. I know jarred or canned jalapenos added a sour/pickle taste when I do whole muscle jerky, unless I well drain them.

I want to add some Siracha (paste) and/or Extreme hot sauce to batch of Meat Sticks. Maybe even expand it to Brats or Summer sausage. Problem is I have no idea how much? Does adding it during the meat processing dilute it? Or does it amplify it, like when added to water?

Also, Is there any concerns of the vinegar (or any other general ingredients) in liquid hot sauces causing issues with the science of meat processing? Thanks in advance.

BobSmith - here is the link on what led me to making the cooler.
https://meatgistics.waltons.com/topic/3483/how-to-make-a-sous-vide-tank-for-snack-sticks?_=1677363928223

Dave in AZ - I saw your picture and my wheels were already spinning. Thanks for posting it, because it was the only thing I didn’t like about my set up was the device sat pretty high, requiring the cooler to be full. Mine as pictured, the MAX line is in the lid. I can the it lower by removing the clamp, but it looses stability. Not sure it that going to cause an issue or which is the worst of two evils.

glen - I was hoping the insulation factor would help offset the larger size when it comes to heating the water. I hope I am right. I assume the party stacker cooler is discontinued? Every website was sold out, fake or way to expensive. Not to mention people who own them seem to know that and asking $80 for a used one.

BobSmith - This community is great! I went looking for a the “party stacker” cooler last month, it seems like a very rare find, or expensive. So I purchased the Igloo 48 qt. Laguna Ice Chest Cooler from Wal mart. It was $26 and seems similar in dimensions, though bigger. I bought the 2in coupler, cut a hole and installed it the lid as explained from previous post from this community. It looks perfect, but have yet to try it though. I am expecting it to take awhile to heat that much water.

My wife mentioned that and thought it was possible as well. But silicon spray has a pretty unmistakable smell and this smells just like the NON food grade stuff because obviously it is still Silicon. I guess I thought it would smell different or be totally odorless. I am sure it is safe, and wont effect flavors, but I just cant get over the fact it smells identical while spraying to the stuff I spray on garage doors.

processhead - Thanks, that is great information.

After doing a bit more testing it seems like it is fairly odorless after it dries (10 sec.). I just didn’t know if other brands had the same issue of a strong silicon order while being dispensed. Either way I think I will consider it NOT food safe and use it for other applications around the Garage.

As I said I have a bottle now of food grade mineral oil which is what Ill use. But Is there a reason you could not use olive, canola or any similar cooking oils as a lubricant and protectant?

bocephus AT my local farm store. They sell meat grinding equipment and this was in that isle.

Product Features:
Food-grade silicone
Protects and maintains metal parts
Inhibits rust
Heat stable
Dries quickly
Odorless, tasteless, non-toxic
Leaves no residue
9.25 oz.