Tuesday, June 18, 2013

diff. kind of BLASTER question

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don't know if this is the right place to post this question but here goes. I wanna make jerky out of my venison on hand and what I will shoot this year. after research the consensus is that its better to grind the meat up first then push it thru a "squirter/blaster" outfit opposed to cutting thin strips before making it into jerky. however, after more research I see that the squirter sold by cabellas has tons of negative comments from actual buyers and users. anyone know of a better one thats affordable? thanks
bosterr is offline Boolit Man Join DateDec 2011LocationWestern Pa.Posts88
The squirter/blaster I have is made by LEM Products. I've used it about 3 times and works pretty well. They're a lot less labor intensive than cutting the meat into strips, IMO. I squirt the meat right onto the dehydrator grills and plug it in. I also think I get more consistant sized strips using the squirter.
IMO you don't enjoy the flavor in ground as well as you do in strips, but that is determined if you have enough teeth or not.
My wife bought me a dehydrator for Christmas, and it came with a "Jerky Shooter." Its a whole nother thing from the store bought "chopped and formed" jerky. So far I've eaten a deer and a half just in jerky.

I do like the whole sliced jerky, particularly if the slices are with the grain. It takes longer to eat that way, and I have very good teeth! The trouble is it takes so long to slice properly. I think you'll enjoy the jerky gun.

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the ground jerky guns do quite well.
they are just a modified caulk gun.
the ones that come all apart for cleaning or to change tips for making sausage are good.
making the jerky is super easy you just mix the package into the ground meat [I like to boost the flavors] put it into the gun and squirt t onto cookie sheets then dry it in the oven for a couple of hours.
I generally have my deer ground with beef fat so it has a mild flavor.
it's all an educated guess,,,, till the trigger is pulled.

the more i find out about shootin boolits, the more it contradicts everything i ever learned about shooting jaxketed.

thanks guys. ordered the grinder and a shooter from LEM tonight. just add it to the list of everything else I buy I can't afford. i'm 6'1" weigh 214 and the dr. said he wants me under 200 in the next 4 months and venison is lean protein so see how nicely that all worked out? I have tons of oak and even more mesquite in my back yard and an old b b que pit w/a smoker that I will be using. hope this is as easy as everyone claims it is. I love peppered beef jerky but it costs more than a gallon of diesel for a small bag.
Wolfer is offline Boolit Master Join DateDec 2011LocationSouthwest MO.Posts580
IMO you don't enjoy the flavor in ground as well as you do in strips, but that is determined if you have enough teeth or not.Boy am I smelling what your stepping in. I only have one back tooth that meshes with another and making a meal of jerky can be a job in itself.
I just use ground meat and lay it between two sheets of wax paper and roll it out with a rolling pin.
Some people live and learn but I mostly just live
Do whatcha want, but it if you cut it ACROSS the grain into 1/4" steaks it works great. How do you cut it like that?? Cut it when it's about half froze so it holds itself together. Don't let any of your friends sample any and you will have almost enough for yourself. JW
Do whatcha want, but it if you cut it ACROSS the grain into 1/4" steaks it works great. How do you cut it like that?? Cut it when it's about half froze so it holds itself together. Don't let any of your friends sample any and you will have almost enough for yourself. JWThat is the whole trick to making and eating your own jerky.

Myself, I really prefer the natural meat over hamburger jerky, but that could be because of the marinade I made versus the commercial spice pack my friends use.

I also prefer to dry my own jerky in a gas oven with the door cracked open. I bought a dehydrater last summer and have been learning not to go to sleep while drying meat....

Robert

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