Jerky from mince is realy easy to make. I use the cure and seasoning mixes from Hi-Mountain.
Elk is far to pale, bison is OK and beef has a stronger taste = best.
Load a big Cabela's Jerky pistol, takes about 454g/1 pound. With the flat nozzle, that squirts out to be 17' long and 3/4" wide.
On mesh cake racks, that dries up wonderfully well in a 225F kitchen oven.
It doesn't keep well. In our hunting season right now, it lasts maybe 48 hours per pound.
Elk is far to pale, bison is OK and beef has a stronger taste = best.
Load a big Cabela's Jerky pistol, takes about 454g/1 pound. With the flat nozzle, that squirts out to be 17' long and 3/4" wide.
On mesh cake racks, that dries up wonderfully well in a 225F kitchen oven.
It doesn't keep well. In our hunting season right now, it lasts maybe 48 hours per pound.
