Tips on using a jerky shooter?

[jerp]

I got a jerky shooter and my first batch did not come out too well. I used the same marinade/spices recipe I've always used when I make jerky out of solid strips. The ground venison from the processor I used is fairly lean but it does have some added fat. I know some of you guys use a jerky shooter with great success - any tips would be appreciated !

[Jmh05]

Made my first batch. Oven sucked, use a dehydrater and plenty of seasoning. Mine was too bland to eat.

No probs with the gun, just shove ground meat in.

[jerp]

I use a dehydrator, but I think I may have "over-marinated" it. The meat was real mushy and took forever to dry. I'm also wondering about the fat content. I guess it would be best to have the processor grind some with no fat added for use in jerky.

[mikep453]

I use straight deer meat. I do not add any other meat or fat to the ground meat when I make jerky. I use the gun sometimes and other times I use sliced meat. Just depends on the mood.

[Seemore]

Do not use fat, to hard to dry out.

[Ted]

I use a jerky shooter all the time with hi mountain seasoning with great results. The directions for solid meat and strips are different. They require different amounts of the seasoining and for the ground meat you have to add cold water and mix it up before adding the seasoning. I add the seasoning a little at a time and hand mix. Turns out real good!

[Crash Co9]

I tried a jerky shooter for the 1st time a couple of weeks ago. I did 2 batches; 1 with a package and the other my own mix. The package had a cure along with the ingredients. They both turned out well, but mine took longer to dry. Mine tasted a little better the one from the package was kinda bland. I think the cure is a necessary ingredient. I'll use my recipe with cure added next time... Use lean meat, no fat for jerky...

[powderburner]

i did 45 pounds with the shooter and the season packs. I added some to it. I found liquid smoke and cracked pepper had to be there. I also did it in to oven and well it took 2 days to do all the meat. I had to rotate the racks in the oven. The bottom one cooked faster than the rest since my oven will only go down to 175. I also found out that using those cheap baking pans the alu ones with holes punched in it worked better than the mesh screen that they give you. I have about a pound here on my desk right now. good stuff.

[Casey]

I've used the shooter to squirt out strips that I smoked. Took under 4 hours to dry it out and we ate it nearly as quickly. It was delicious. Oh yeah, straight deer meat.

[Baca]

I use the high mountain seasoning and add some more pepper, garlic, and tony's seasoning to it. Use straight deer meat and do not add the water to the meat like the instructions say. Pulled a batch off earlier this week made from Sika and it turned out awesome. I can do around 5-6 pounds of meat on 6 trays and it takes b/w 7-8 hours to dry on the dehydrator.