Another first: Ground beef jerky

[THutson67]

Tried 3 pounds of 80/20, couldn't find anything leaner around here. LEM jerky gun was pretty easy to use. Used the seasoning and cure kit that came with it. I did have to drop some grease off of it when done. Trays loaded, about 2 hours in, about 5 hours, then done at almost 7 hours. It didn't last long!

 

[Wurstmeister]

Looks very good! Keep smoking! Isn't that frustrating?! Spend all that time and work to make great jerky or any meat and it's gone in less time than it takes to cool it and bag it! And if you're like me, you are not the one who get's the most of what you made?!

 

[checkdude]

Looking good! I have the same experience, whatever I make 3/4 of it disappeare in a blink of an eye.

 

[THutson67]

Well I'm glad to know I'm not alone! LOL. I have 5 lbs. to season up for Thursday. I'm hoping I get a little more this time.

 

[Fueling Around]

What smoker?
Great job and happy it got eaten fast.

Try to get above 90% lean for jerky that you want to store.

 

[THutson67]

What smoker?
Great job and happy it got eaten fast.

Try to get above 90% lean for jerky that you want to store.

I have a Pit Boss 700 Classic from Walmart now. My RecTec Mini went out right before Thanksgiving. I'll definitely get it fixed when it warms up.
As for the fat content, it's evidently tough to find the 90/10 around here. I saw a $69 Lincoln Outfitters meat grinder at Rural King, maybe I'll grind my own eventually. LOL