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

EGG_Daddy

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

Mix meat with seasoning/cure

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

Tie your casing and keep a pin around to occasionally let air out

Start squeezing - links or long lengths - I found it difficult to keep the links twisted so I just do long lengths from now on

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°

Results - 8 hours on the EGG - best sticks ever, great seasoning, and great smoke

laserdoc85

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

GoVols

That looks awesome

cazzy

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

EGG_Daddy

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???

thailandjohn

Very nice

Mike_the_BBQ_Fanatic

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

GATABITES

DAmn, that looks fun. I bet they taste pretty good too. 

saluki2007

Did you poke any holes in the bottom of your can?

JethroVA

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.

WeberWho

Jerky sticks look fantastic

EGG_Daddy

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.

Spaightlabs

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?

SkinnyV

Great job

WeberWho

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.

Griffin

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?

Mike_the_BBQ_Fanatic

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...

Mike_the_BBQ_Fanatic

The kit I use
http://m.basspro.com/Hi-Mountain-Jerky-Kit/product/57954/

hondabbq

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.

hrchdog

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?

zosobao5150

May I ask why you decided to use casings?  Just curious as I have never had a problem not using them.  An advantage?

EGG_Daddy

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

EGG_Daddy

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.

EGG_Daddy

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°.  

EGG_Daddy

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.

EGG_Daddy

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.

Mike_the_BBQ_Fanatic

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

zosobao5150

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.

Gogogordy

Nice job!

hondabbq

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.

hondabbq

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.