How to Use A Jerky Gun to Make Homemade Beef Jerky

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Jerky cannons or jerky guns provide a quick and easy method to use ground beef or other ground meats to make homemade jerky. Thus eliminating the need to remove fat and gristle or having to spend time slicing large cuts of meat into thin strips.

These devices operate in the same manner as a triggered cake decorating frosting dispenser or a caulking gun. Merely add the meat mixture to the device, squeeze the triggering mechanism, and the meat dispenses as strips or sticks, ready for dehydrating. Jerky guns retail for under $20 and are available through mass merchandisers or major outdoor sporting goods outlets. The package generally includes seasoning, but prepackaged seasoning is available and homemade recipes are numerous.

Take the gun apart and wash in warm soapy water according to instructions. Dry the components and reassemble the device. Use the leanest ground beef possible to reduce drying time. Cure the jerky in an oven or food dehydrator.

Required Utensils

Bowl for mixing
Measuring cup and spoons for spices and liquids
Spoon or spatula for adding meat to the gun
The jerky gun
The desired dispensing tip
Perforated pan or a horizontal cooling rack to allow juices to escape the meat
Solid pan with sides to catch the drippings

Making Ground Beef Jerky with Prepackaged Seasonings

Mix the required amount of ground beef with the packaged seasoning and water if indicated. The meat mixture can be used as is or after refrigerating for 2 to 24 hours, which produces a stronger flavor.
Preheat the oven to 300 degrees.
According to the device instructions, insert the desired dispensing tip into the gun.
Spoon the meat mixture into the barrel of the gun and attach the plunger mechanism.
Dispense the desired length of strip or stick onto a perforated pan or rack.
Repeat the process, using all of the meat mixture.
Place the perforated pan or rack over the solid pan.
Bake the strips or sticks for 45 minutes on each side. The jerky should bend, but not break.
The jerky is ready to eat, but will continue to dry in the refrigerator for 48 to 72 hours.

Finished jerky requires refrigeration or freezing for storage.

Basic Ground Beef Jerky Seasoning Recipes

2 lbs. of lean ground beef
1/3 cup of soy sauce
1 crushed garlic clove or equivalent
1/8 teaspoon of salt
1/8 teaspoon of pepper
1 ½ Tablespoons of brown sugar

Combine all ingredients and fill jerky gun.

Alternate Recipe

2 lbs. of lean ground beef
1 teaspoon of onion powder
1 teaspoon of garlic powder
2 Tablespoons of Worcestershire sauce
2 Tablespoons of soy sauce
1 Tablespoon of ketchup
1 teaspoon of salt

Combine all ingredients and fill jerky gun.

To make spicy jerky add any ONE of the following ingredients to a typical jerky seasoning recipe and 2 pounds of lean ground beef:

½ teaspoon of hot sauce
½ to 1 Tablespoon ground red pepper
1 ½ teaspoons of black or white pepper
½ teaspoon of cayenne pepper

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