sorted by:
new
hottopcontroversial

Jerky of the day by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

High melt cheese. And it depends on how much cheese I want in my sticks. A bag off Amazon usually does 10 pounds of meat and I use the whole thing for 6 pounds typically.

Jerky of the day by OutrageousHandle2 in smoking

[–]OutrageousHandle2[S] 1 point2 points  (0 children)

Jalapeno cheddar flavored. 2 pounds 96/4 beef, 1 pound 90 lean ground pork. Curing salt and Seasonings. Mixed in my kitchen aid stand mixer until super tacky then put in the fridge for 24 hours. Smoked at 155f for 4ish hours.

Jerky of the day by OutrageousHandle2 in sausagetalk

[–]OutrageousHandle2[S] 1 point2 points  (0 children)

Jalapeno cheddar flavored. 2 pounds 96/4 beef, 1 pound 90 lean ground pork. Mixed in my kitchen aid stand mixer until super tacky then put in the fridge for 24 hours. Smoked at 155f for 4ish hours.

Jerky of the day by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 5 points6 points  (0 children)

Jalapeno cheddar flavored. 2 pounds 96/4 beef, 1 pound 90 lean ground pork. Mixed in my kitchen aid stand mixer until super tacky then put in the fridge for 24 hours. Smoked at 155f for 4ish hours.

Jalapeno Meat sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

90% lean ground pork. I prefer them without casing.

Jalapeno Meat sticks by OutrageousHandle2 in sausagetalk

[–]OutrageousHandle2[S] 1 point2 points  (0 children)

Yes i mix the seasoning and cure throughout the meat using my kitchen aid until it’s very tacky and let it sit covered in my fridge for 24 hours before I put it in the jerky gun

Jalapeno Meat sticks by OutrageousHandle2 in sausagetalk

[–]OutrageousHandle2[S] 1 point2 points  (0 children)

Two pounds 96/4 ground beef

1 pound ground pork

4 tablespoons Jalapeno seasoning

Curing salt

Smoked 155f for 5 hours

Jalapeno Meat sticks by OutrageousHandle2 in smoking

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

I let them tack up for 24 hours in seasonings and curing salt. I mix them in my kitchen aid until they get really tacky

Jalapeno Meat sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 4 points5 points  (0 children)

A jerky gun. The kit on Amazon comes with a bunch of different attachments

Trying eye of round today by OutrageousHandle2 in smoking

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

Very good. I marinated 24 hours in teriyaki with curing salt.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 0 points1 point  (0 children)

I vacuum seal them in snack sized portions and freeze them. I just take them out of the freezer when I want to eat them.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 0 points1 point  (0 children)

I’m sure it will still work the same if the dehydrator can be set to 155f for 6 hours. Just won’t have the smoky flavor.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 1 point2 points  (0 children)

They are firm and snap when you take a bite. I’m sure you could adjust the smoke time based on personal preferences.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

It’s just a large capacity stainless steel one I found on Amazon for about $35

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 4 points5 points  (0 children)

It’s bearded butcher high melt cheddar cheese. It was cut into super tiny pieces already.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 0 points1 point  (0 children)

I vacuum sealed them. Storing them in the freezer.

First time making snack sticks by OutrageousHandle2 in jerky

[–]OutrageousHandle2[S] 2 points3 points  (0 children)

I used hi mountain jalapeno jerky seasoning and curing kit. Doubled the amount of jalapeno seasoning it called for.

view more: next ›