Jerky gun testing with Buffalo Wing Restructured Jerky
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JohnG5 Wondering if you could use this to stuff a snack stick
Ridley Acres There is a round attachment that came with it. Would be worth a try.
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Ridley Acres There is a round attachment that came with it. Would be worth a try.
JohnG5 I have done the sticks before, it works great, easier than the jerky
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Jerky gun testing with Buffalo Wing Restructured Jerky
In order to test out the jerky gun prototype, I used about 2.5 pounds of beef cheek and 14 pounds of beef roast to make Buffalo Wing restructured jerky.
After mixing in the Buffalo Wing with Pink Sure Cure and Encapsulated Citric Acid I loaded the jerky gun as full as I could, which was about a half-pound of meat.
To load the jerky gun hold in on the metal lever on the back of the trigger mechanism to pull back the plunger to open up the inside of the tube. Once stuffed, use the trigger to move the plunger forward, forcing the meat through the jerker shooter attachment.
The screw-on lid with jerky shooter attachment fit on without any problems and didn’t have any issues when disbursing the meat onto the butcher paper. With a full tube, I could shoot about 6-8 rows of jerky on 24-inch metal pans. The uninterrupted time to shoot about 17 pounds of beef was an hour.
After smoking the jerky, I tried the Buffalo Wing beef cheek jerky first. It was soft and tender with a kick of heat from the Buffalo Wing flavor. Next, I tried the beef roast jerky. It had the same kick of heat as the beef cheek was chewier and not as tender. Both were delicious.
Shop waltonsinc.com for Buffalo Wing
Shop waltonsinc.com for Pink Sure Cure
Shop waltonsinc.com for Encapsulated Citric Acid
JohnG5
I’m guessing those racks won’t fit my smoker or dehydrator… lol -
Jerky gun testing with Buffalo Wing Restructured Jerky
In order to test out the jerky gun prototype, I used about 2.5 pounds of beef cheek and 14 pounds of beef roast to make Buffalo Wing restructured jerky.
After mixing in the Buffalo Wing with Pink Sure Cure and Encapsulated Citric Acid I loaded the jerky gun as full as I could, which was about a half-pound of meat.
To load the jerky gun hold in on the metal lever on the back of the trigger mechanism to pull back the plunger to open up the inside of the tube. Once stuffed, use the trigger to move the plunger forward, forcing the meat through the jerker shooter attachment.
The screw-on lid with jerky shooter attachment fit on without any problems and didn’t have any issues when disbursing the meat onto the butcher paper. With a full tube, I could shoot about 6-8 rows of jerky on 24-inch metal pans. The uninterrupted time to shoot about 17 pounds of beef was an hour.
After smoking the jerky, I tried the Buffalo Wing beef cheek jerky first. It was soft and tender with a kick of heat from the Buffalo Wing flavor. Next, I tried the beef roast jerky. It had the same kick of heat as the beef cheek was chewier and not as tender. Both were delicious.
Shop waltonsinc.com for Buffalo Wing
Shop waltonsinc.com for Pink Sure Cure
Shop waltonsinc.com for Encapsulated Citric Acid
JohnG5 this post has me saying hmm, I have two of these guns although I have the double strip head attachment. Not sure if that’s the reason mine are more uniform or there is a difference in the mix as it looks like your widths vary.
The thing that made me go hmm is, when I made it I never used ECA and never held for a minimum of 12 hours for the cure to work. Since it is so thin I don’t think that is an issue, also I set my dehydrators at 165* so it is getting up to temp faster than say summer sausage. This was all I made back in the day which is before I found Walton’s. I quit making it because the flavor would not stay profound vac sealed in the freezer, almost like it got tainted. I am now in the plans of purchasing the equipment to do whole muscle jerky, hopefully that’s stays better in the freezer over time.
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JohnG5 this post has me saying hmm, I have two of these guns although I have the double strip head attachment. Not sure if that’s the reason mine are more uniform or there is a difference in the mix as it looks like your widths vary.
The thing that made me go hmm is, when I made it I never used ECA and never held for a minimum of 12 hours for the cure to work. Since it is so thin I don’t think that is an issue, also I set my dehydrators at 165* so it is getting up to temp faster than say summer sausage. This was all I made back in the day which is before I found Walton’s. I quit making it because the flavor would not stay profound vac sealed in the freezer, almost like it got tainted. I am now in the plans of purchasing the equipment to do whole muscle jerky, hopefully that’s stays better in the freezer over time.
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twilliams I basically mix it like a snack stick. Mixed for protein extraction and added ECA at the end. The lack of uniformity can be chalked up to operator error.
JohnG5 Uniformity? It is jerky, no need for uniformity.
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twilliams I basically mix it like a snack stick. Mixed for protein extraction and added ECA at the end. The lack of uniformity can be chalked up to operator error.
JohnG5 I can attest; with a little practice and the right viscosity you get sort of a rhythm and uniformity if that is what you desire
I grind through a 1/8 plate, larger can cause problems with flow
If you want more of a tender full muscle texture instead of a tight hamburger texture add sure gel at 4.5 grams per lb. and then in the future adjust up or down depending on how much pull and chew you want
I like the mimic of full muscle jerkyGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
JohnG5 I can attest; with a little practice and the right viscosity you get sort of a rhythm and uniformity if that is what you desire
I grind through a 1/8 plate, larger can cause problems with flow
If you want more of a tender full muscle texture instead of a tight hamburger texture add sure gel at 4.5 grams per lb. and then in the future adjust up or down depending on how much pull and chew you want
I like the mimic of full muscle jerky -
Jerky gun testing with Buffalo Wing Restructured Jerky
In order to test out the jerky gun prototype, I used about 2.5 pounds of beef cheek and 14 pounds of beef roast to make Buffalo Wing restructured jerky.
After mixing in the Buffalo Wing with Pink Sure Cure and Encapsulated Citric Acid I loaded the jerky gun as full as I could, which was about a half-pound of meat.
To load the jerky gun hold in on the metal lever on the back of the trigger mechanism to pull back the plunger to open up the inside of the tube. Once stuffed, use the trigger to move the plunger forward, forcing the meat through the jerker shooter attachment.
The screw-on lid with jerky shooter attachment fit on without any problems and didn’t have any issues when disbursing the meat onto the butcher paper. With a full tube, I could shoot about 6-8 rows of jerky on 24-inch metal pans. The uninterrupted time to shoot about 17 pounds of beef was an hour.
After smoking the jerky, I tried the Buffalo Wing beef cheek jerky first. It was soft and tender with a kick of heat from the Buffalo Wing flavor. Next, I tried the beef roast jerky. It had the same kick of heat as the beef cheek was chewier and not as tender. Both were delicious.
Shop waltonsinc.com for Buffalo Wing
Shop waltonsinc.com for Pink Sure Cure
Shop waltonsinc.com for Encapsulated Citric Acid
JohnG5 man that made some great looking jerky.
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JohnG5 I can attest; with a little practice and the right viscosity you get sort of a rhythm and uniformity if that is what you desire
I grind through a 1/8 plate, larger can cause problems with flow
If you want more of a tender full muscle texture instead of a tight hamburger texture add sure gel at 4.5 grams per lb. and then in the future adjust up or down depending on how much pull and chew you want
I like the mimic of full muscle jerkyglen that is some good info.
thanks
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