YooperDog Hello fellow Yooper. Yeah I did about 1 foot of sausage and turned the grinder off. I have a stuffer but was just curious if the stuffer attachment for the grinder actually works.

tjrice15 Did you grind through a small plate twice? This can cause the meat to emulsify. I usually grind through a 3/8" and then a 1/8" (I think?). I tried to stuff using my grinder’s stuffing attachment and that also emulsified my meat. I could have been doing it wrong though.

Jonathon That looks fantastic! I am excited to try this recipe! When could we expect a release of this recipe?

Lost River Jones My dehydrator doesn’t get hot enough. Yes an oven will work. My tips: 1. Buy a meat ginder 2. Buy a meat mixer 3.Buy a meat stuffer and follow Walton’s recipe to a “T”… Oh and don’t add too much water while mixing

So I’m doing my snack stick overflow in the oven and the bottom of the sticks are covered in grease. Does this mean that they’re getting out? Temp hasn’t gotten over 140 yet

Jonathon Thanks for the advice! I will plan accordingly!

Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance

Jonathon Austin, Should I mix sure gel with water before adding to meat mixture? That’s what I have been doing but it doesn’t specify in this recipe.

Jonathon Austin , Is it recommended at 70/30 ratio for venison? Will 80/20 work just fine?

https://www.youtube.com/watch?v=zVR-JLx2Mfs Jonathon Austin PapaSop Tex_77 has anyone ever tried this Jerky? I love how chewy and moist it is and would love to duplicate the texture! It’s almost like its not even dry but it also does not have the raw/undercooked texture. How is this achieved? Rookie looking for a pro…

frenchiegmc Also only grind twice. Once through a coarse plate and once through a finer plate. I ground a batch of meat one too many times and had an unpleasant texture.

ClaytonD I agree. Some people have propane or electric. Some people might have a small electric smoker and some people might be in the commercial business.

I’m throwing a smaller Boston butt in the smoker in the morning. Has anyone played around with wrapping it in foil toward the end? I read that it makes for an easier pull although theoretically it shouldn’t make a difference because the collagens break down either way after it reaches 190°F

PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.

Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work

Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work.

Joe Hell when you do that, does it give off a pinkish color like mine did? I ended up smoking them for an hour and they’re now in the oven at 170° with the door cracked for air flow. So far they look great! I guess I panicked because they never look like that in the oven or dehydrator.

I got my smoker for a good deal last year So I am still learning! I used to make my jerky in the oven or dehydrator

Tex_77 I just read online that some people actually cook their jerky before drying it to kill bacteria. It changes the texture and maybe appearance but I’m guessing it’s not ideal to the experts. But as Abraham Lincoln once said, “Don’t believe everything you read on the internet”