Jerky Cannon - First try with ground beef - Qview included

Discussion in 'Making Jerky' started by smokin505, Mar 24, 2013.

  1. smokin505

    smokin505 Fire Starter

    I finally got a LEM Jerky Cannon.  More expensive than a lot of the competitors, but it's all metal and very sturdy.  So I bought 6 lbs of 93% lean ground beef this weekend, was under $3/lb.... I decided to use 3lbs with Hi-Mountain Original Seasoning and 3lbs with Hi-Mountain Inferno Blend. 

    Here's the meat with the cure/seasoning dissolved in 3/4 cup of water, per instructions...

    I mixed the two together...

    And now for the fun part, extruding the strips...

    And the sticks...

    And into the smoker they go... 200 degrees, 2 hours... Heavy smoke, reloading the chip tray every 30 mins or so to keep a constant Hickory smoke going for the whole time.

    Here's the finished product.  Damn good, if I do say so myself... :)

    Now that they're resting, I did my Inferno Blend batch...

    Extruded sticks and strips with the Inferno Blend....

    Cooked the same... heavy Hickory smoke, 2 hours @ 200 degrees.. here is both of the batches...

    And last, but not least, no post is complete without a money shot... so here's a severed stick...

    Conclusion:   Good stuff.;..even without casings, they are still perfectly formed... 
  2. We have been doing ours without casings as well. And living the LEM jerky shooter.
    Planning a 25 pound batch for next time, might try your 2 hours at 200 method. I have been smoking much longer at 150.
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looks really good!

    Great job,

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! We love caseless sticks!
  5. I tried the 200° / 2hrs and worked good..
    first time doin ground beef sticks !
  6. ernurse28

    ernurse28 Fire Starter

    I love my LEM jerky gun!! Looks good!!

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