Who has tried a generic jerky blaster and seasoning kit?

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Bustercluck

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I"ve never made jerky before and am looking to burn up some ground moose. I'd like to try one of the kits before I make some home made recipes. Any suggestions on brands and flavours would be great.
 
I've been making jerky from ground beef for a few years with great success. Get a good dehydrator (Nesco GardenMaster) and a jerky gun. Got mine at London Drugs, both on sale. The Jerky gun comes with a seasoning kit, but I did not find it very good. Here is the recipe I first found online then adjusted it to my liking:


Per Pound of extra lean ground beef:

1/2 cup China Lilly Soy sauce (I find this brand tastes the best, but to each their own)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tsp coarse ground pepper
1 tsp brown sugar
1 tsp liquid smoke
1 tsp Worcestershire

… for abit of kick if you like (only makes it mildly hot)

1 tsp of Cayenne
1 tsp of Franks red hot
1 tsp Tobasco

I do 5 lbs (2500 grams) at a time. The dehydrator comes with 4 trays, but I bought an extra 2. With 6 trays, I can fit 5lbs perfectly. I think the amounts above are abit too much, so for 5 lbs I multiply the recipe amounts by 4, not 5. Mix up really well, cover with saran wrap and let sit in fridge for at least 12 hours. Takes about 4.5 hours dehydrating time.

6Gun
 
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Once I discovered ground meat jerky I have not done a single batch of muscle-meat.

As mention get a good dehydrator and gun. I too bought mine at London Drugs.
 
While I don't make ground jerky any more (too messy and doesn't keep as well as sliced). The advice given above is good. If you are looking for marinade/jerky seasoning. There is a company in Edmonton - Halford's Hides that sells seasoning in large bags (each bag does 25lbs of meat but you can probably get away with easily 30-40lbs of meat/bag) for under $10 a bag. They have great flavours and the cost is very good if you have to do large quantities.
 
I have made jerky from ground meat as well had very good luck with mountain house seasoning ,,just made 10lbs of the summer sausage ,with backwoods custom blended ,put it threw the new smoker I got for a early fathers day gift ,it turned out fantastic ,Dutch
 
Glock4ever said:
...too messy and doesn't keep as well as sliced...
Click to expand...

You can keep jerky around long enough to go bad?:p

I recall one year I had put some jerky in the pocket of a hunting jacket, and had forgot about it for probably 4 weeks. That's the longest jerky has ever managed around here I think. I dehydrate my jerky pretty well though, otherwise the better half will eat it all.
 
Yeah it was weird. I used to make both sliced and ground jerky when I first got into hunting because the wife hates game meat (fortunately that is slowly changing) so we would literally take 3-4 Whitetails and turn them into jerky and sausage which resulted in a lot of frozen jerky. I found that the ground jerky in freezer would go bad quicker than sliced jerky I don't know why but it just did. I also didn't like how messy it was compared to sliced on the dehydrator - the chunks would get into the small air holes and when it dried it was a royal PITA to clean. If you can eat 3-4 whitetails worth of jerky and sausage in about 4 weeks - you are a better man than I. :)
 
I only make pepperettes which is more or less "ground" jerky in a tube.

Nice thing about the pepperettes is that I put them in the smoker for a couple of hours with smoke, then set temp low and use it as a dehydrator.
 
I buy parchment paper (at most grocery stores) and cover the oven racks with it. Shoot the jerky strips on top and pop them back in the oven. Turn the oven on low and crack the door open with an oven mitt. 3-4 hour later you have perfect jerky. Throw the parchment paper away. No mess, no cleanup.
 
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