2. To make ground beef jerky you need ajerky gun/cannon. It’s like a sturdy chalking gun. Pack the meat mixture into the tube of your gun making sure there are no air pockets. Then gently squeeze out the meat onto the drying racks of your dehydrator. We used the flat jerky nozzle,...
This ground beef jerky recipe is so easy and affordable, yet flavorful! It never lasts long because everyone loves it and gobbles it up!
I made some ground beef jerky yesterday. I took some top round steaks and ground it up using an 1/8" plate size in my VillaWare grinder. I ended up with 3 lbs. of raw meat after trimming and grinding. I used 3 seafood racks, and 2 regular racks in my smokette. I don't have ...
Hello everyone, I am new to this forum and jerky/snack stick making. I have read a bit about it and I know that 160F should be the desired "initial" temperature to kill off any bacteria in ground beef jerky or 165F for chicken jerky I do believe. After d
Canning Meat index page –more recipes More than venison. Chicken, broth, soup, fish, and more. Canning meat allows you to create shelf-stable food for emergencies or quick meals. Canning Venison: Cubed & Raw Pack These canning venison directions work for meat, beef, pork, or elk too. Ge...
in beef jerky and O157:H7 in venison jerky, coupled with the fact that a variety of preparation methods and drying procedures abound, raise concern over the safety of processed meat products made in the home. The potential of injured bacterial cells to regain the ability to cause illness is ...
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1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat arid dried at 52°, 57°. 63", or 68°C in a home-style dehydrator. Int. J. Food: Microbiol. 41:213-221.N. G. Faith, N. S. Le Coutour, M. B. Alvarenga, M...
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