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Jerky Sticks on the EGG...Success!!!

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EGG_Daddy
EGG_Daddy Posts: 163
in EggHead Forum
All, I really like jerky.  I've done these jerky sticks 3 times so far.  Beef, pork, and turkey.  Turkey sticks got a little dry.  Here is a few photos of the process and results.  Wear a lederhosen if you have one.  

LEM Products - Jerky Cannon, 6" Nozzle (additional), seasoning/cure, casings, meat
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Mix meat with seasoning/cure
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Load Jerky Cannon with meat using a spoon, then feed the casings on the 6" nozzle about 2 inches of casing will fit on the nozzle
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Tie your casing and keep a pin around to occasionally let air out
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Start squeezing - links or long lengths - I found it difficult to keep the links twisted so I just do long lengths from now on
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Set up the fire - mixture of wood and lump in a paint can(unused from Home Depot), with this technique I was able to get 150°-175°
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Results - 8 hours on the EGG - best sticks ever, great seasoning, and great smoke
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MN. LBGE. Vikings. Beer. YETI 75.

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  • laserdoc85
    laserdoc85 Posts: 577
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    Those look great. I have the same cannon but with the flat tip so I lay out ribbons. I have a snack stick mix in the cabinet that I need to use. Just need those type of casings. I need to make those using venison
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • GoVols
    GoVols Posts: 216
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    That looks awesome
    Tim Rickman,Tn.
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  • cazzy
    cazzy Posts: 9,136
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    Bravo!!! =D>

    My only question is about the paint can. Is there any contaminants that one would worry about when it heats up? You're obviously using it outside of its intention so just wondering. I don't know anything about paint cans lol
    Just a hack that makes some $hitty BBQ....
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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    cazzy said:
    Bravo!!! =D> My only question is about the paint can. Is there any contaminants that one would worry about when it heats up? You're obviously using it outside of its intention so just wondering. I don't know anything about paint cans lol
    It was a brand new unused can so hopefully nothing too bad in it.  I am looking for a more permanent solution.  6" diameter steel pipe???

    MN. LBGE. Vikings. Beer. YETI 75.

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  • thailandjohn
    thailandjohn Posts: 952
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    Very nice


    http://jvp.smugmug.com/Barbeque




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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
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    I've been working on these too...I have been playing with mixtures of ground beef and ground pork laying the sticks out on the grid without the casings...Found 1 lb 90% ground beef to 1/5th lb ground pork seems to work well... agree everyone on my ranch loves em
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • GATABITES
    GATABITES Posts: 1,260
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    DAmn, that looks fun. I bet they taste pretty good too. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • saluki2007
    saluki2007 Posts: 6,354
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    Did you poke any holes in the bottom of your can?
    Large and Small BGE
    Central, IL

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  • JethroVA
    JethroVA Posts: 1,251
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    You are probably enjoying McGyvering a solution but for 15 bucks you can buy a charcoal chimney starter. With handle. No gloves needed to dump. Nice jerky too.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • WeberWho
    WeberWho Posts: 11,027
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    Jerky sticks look fantastic
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    saluki2007 said:
    Did you poke any holes in the bottom of your can?
    I took the bottom off the paint can using a can opener.

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    I would be very hesitant to trust whatever that paint can was coated with...it's possible that it burned off before you out your jerky over it...but why risk it?
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Great job
    Seattle, WA
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  • WeberWho
    WeberWho Posts: 11,027
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    I've cut out tin coffee can bottoms with a can opener and use them the exact same way with my Smokey Joe tailgating. My friends also use unused paint cans.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Griffin
    Griffin Posts: 8,200
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    Very cool. About how much meat do you think you can stuff in one of those cannons? A lb? Any idea on the nozzle size? I'm just wondering if I could fit a nozzle like that on my vertical stuffer. Or if the smallest diameter tube that I do have (and have not used) is the same size?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    edited February 2014
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    Mine is similar to that gun...maybe bigger chamber in diameter but not as long...I get someplace between a half and 3/4 lb of ground in it...I'd day the tip is probably a quarter inch...maybe slightly bigger...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
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    The kit I use
    http://m.basspro.com/Hi-Mountain-Jerky-Kit/product/57954/
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • hondabbq
    hondabbq Posts: 1,980
    edited February 2014
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    I started making snack sticks in the egg but I couldn't fit enough on the 3 grids. On the egg it too took me over 8 hours.  I now use the oven and it set it at 170F ( the lowest it will go) and crock the door open with a can. It takes me about 3.5 hours or so per batch.  I am now making about 12-15 pounds at a time. I am debating getting a Bradley smoker for the smoke flavor but I want to see if I can get more in the oven. The oven is how I have done the last 4-5 batches. I make these about ever 3-4 weeks. I wanted to get a kick start and have multiple flavours cryoed in the freezer but they don seem to last long enough to build up a supply. These are chorizo and sweet and spicy. I have made pepper and garlic, pepperoni, teriyaki, and pizza flavours. I'm making a batch of pizza this weekend. I haven't had any complaint with the lack of smoke from all my new friends.
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  • hrchdog
    hrchdog Posts: 40
    edited February 2014
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    Do you let them cool on there own or give them a quick dunk in ice water? What is internal temp when they are done on the egg?
    Herrin,IL.
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  • zosobao5150
    zosobao5150 Posts: 133
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    May I ask why you decided to use casings?  Just curious as I have never had a problem not using them.  An advantage?
    XL BGE
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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    Griffin said:
    Very cool. About how much meat do you think you can stuff in one of those cannons? A lb? Any idea on the nozzle size? I'm just wondering if I could fit a nozzle like that on my vertical stuffer. Or if the smallest diameter tube that I do have (and have not used) is the same size?
    http://www.lemproducts.com   they are under construction right now

    About 1.5 lbs not sure about the nozzle specs

    MN. LBGE. Vikings. Beer. YETI 75.

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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    zosobao5150 said:
    May I ask why you decided to use casings?  Just curious as I have never had a problem not using them.  An advantage?
    I think because its kind of like art.  It's fun.  Ultimately, they are very easy to handle.  It gives them that snap.

    MN. LBGE. Vikings. Beer. YETI 75.

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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    hrchdog said:
    Do you let them cool on there own or give them a quick dunk in ice water? What is internal temp when they are done on the egg?
    I just took them off at 8 hours.  They say they should reach 165°.  

    MN. LBGE. Vikings. Beer. YETI 75.

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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    hondabbq said:
    I started making snack sticks in the egg but I couldn't fit enough on the 3 grids. On the egg it too took me over 8 hours.  I now use the oven and it set it at 170F ( the lowest it will go) and crock the door open with a can. It takes me about 3.5 hours or so per batch.  I am now making about 12-15 pounds at a time. I am debating getting a Bradley smoker for the smoke flavor but I want to see if I can get more in the oven. The oven is how I have done the last 4-5 batches. I make these about ever 3-4 weeks. I wanted to get a kick start and have multiple flavours cryoed in the freezer but they don seem to last long enough to build up a supply. These are chorizo and sweet and spicy. I have made pepper and garlic, pepperoni, teriyaki, and pizza flavours. I'm making a batch of pizza this weekend. I haven't had any complaint with the lack of smoke from all my new friends.
    This calls for a snack stick off.  Let them try smoked vs non-smoked.  I love the smoke.

    MN. LBGE. Vikings. Beer. YETI 75.

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  • EGG_Daddy
    EGG_Daddy Posts: 163
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    EGG_Daddy said:
    hrchdog said:
    Do you let them cool on there own or give them a quick dunk in ice water? What is internal temp when they are done on the egg?
    I just took them off at 8 hours.  They say they should reach 165°.  
    And remember there is cure in them.  So, you don't have to cook the beef like a burger.  At least I think.  I'm not dead yet after 3 batches.

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
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    EGG_Daddy said:


    hondabbq said:

    I started making snack sticks in the egg but I couldn't fit enough on the 3 grids. On the egg it too took me over 8 hours.  I now use the oven and it set it at 170F ( the lowest it will go) and crock the door open with a can. It takes me about 3.5 hours or so per batch.  I am now making about 12-15 pounds at a time. I am debating getting a Bradley smoker for the smoke flavor but I want to see if I can get more in the oven. The oven is how I have done the last 4-5 batches. I make these about ever 3-4 weeks. I wanted to get a kick start and have multiple flavours cryoed in the freezer but they don seem to last long enough to build up a supply.
    These are chorizo and sweet and spicy. I have made pepper and garlic, pepperoni, teriyaki, and pizza flavours. I'm making a batch of pizza this weekend. I haven't had any complaint with the lack of smoke from all my new friends.

    This calls for a snack stick off.  Let them try smoked vs non-smoked.  I love the smoke.

    My son isn't crazy about the smoke taste so I've done em both ways...I prefer the smoke too
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • zosobao5150
    zosobao5150 Posts: 133
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    Thanks for the explanation.  Have you experienced any issues with using ground beef with such a high fat content?  I would have thought you may have more go rancid over time than using a leaner meat.  Of course....if it is like my house...it lasts 3-5 days max and I refrigerate anyways.

    btw...I have the same gun and utilize the same seasonings as you.  Pretty darn good stuff.

    EGG_Daddy said:
    zosobao5150 said:
    May I ask why you decided to use casings?  Just curious as I have never had a problem not using them.  An advantage?
    I think because its kind of like art.  It's fun.  Ultimately, they are very easy to handle.  It gives them that snap.

    XL BGE
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  • Gogogordy
    Gogogordy Posts: 460
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    Nice job!
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • hondabbq
    hondabbq Posts: 1,980
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    Mike_the_BBQ_Fanatic said:
    hondabbq said:
    I started making snack sticks in the egg but I couldn't fit enough on the 3 grids. On the egg it too took me over 8 hours.  I now use the oven and it set it at 170F ( the lowest it will go) and crock the door open with a can. It takes me about 3.5 hours or so per batch.  I am now making about 12-15 pounds at a time. I am debating getting a Bradley smoker for the smoke flavor but I want to see if I can get more in the oven. The oven is how I have done the last 4-5 batches. I make these about ever 3-4 weeks. I wanted to get a kick start and have multiple flavours cryoed in the freezer but they don seem to last long enough to build up a supply. These are chorizo and sweet and spicy. I have made pepper and garlic, pepperoni, teriyaki, and pizza flavours. I'm making a batch of pizza this weekend. I haven't had any complaint with the lack of smoke from all my new friends.
    This calls for a snack stick off.  Let them try smoked vs non-smoked.  I love the smoke.
    My son isn't crazy about the smoke taste so I've done em both ways...I prefer the smoke too


    I don't mind the smoke flavor at all. Hence why I bought a smoker. I just like the advantage of doing double the amount in half the time. I started doing this early part of the winter so my first batch was just at freeze up, and I haven't done them outside since. I don't know why it takes less time in the oven as to the egg but it does. Don't kid yourself I will try to get it going again on the egg and try to knock the times down. Again the main reason for me doing it in the oven was volume at a time and the cook time itself.

    I take my internals to 158F.

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  • hondabbq
    hondabbq Posts: 1,980
    edited February 2014
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    For my meat mix I just use 50% lean ground beef and 50% lean ground pork. I started with 75/25 originally but have since adjusted.  No complaints on the flavor or textures. It has the same textures as the butcher I "used" to buy from.

    When I take them out I just let them bloom on the counter overnight then cut half and cryovac, label, and freeze.

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