How to Use a Beef Jerky Shooter
Normally, strips of meat are marinated and smoked or dehydrated to make jerky. However, ground meats can also be made into a tasty jerky with the use of a jerky shooter or jerky gun. The jerky shooter resembles a caulking gun or cookie press. Fill the hopper, squeeze the trigger and sticks or strips of spicy ground meat are extruded out the tip, ready for drying or smoking. Does this Spark an idea?
Instructions
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1
Wash the jerky shooter and all work surfaces with warm soapy water before using. Rinse with clear warm water.
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2
Mix lean ground meat with spices thoroughly, according to your favorite jerky recipe.
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3
Form a log with a portion of the meat mixture. Wet your hands to prevent the mixture from sticking. Slide the log into the barrel of the jerky shooter, packing the mixture as tightly as possible.
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4
Attach the preferred nozzle to the barrel of the shooter.
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Insert the plunger into the barrel, attaching the barrel to the trigger mechanism.
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Squeeze the trigger of the jerky shooter gently, extruding strips of the meat mixture directly onto the dehydrator tray. Refill the barrel with more of the meat mixture as necessary. Follow the recipe for proper dehydration times and temperatures.
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Disassemble and wash the jerky shooter in warm soapy water when you've used all of your jerky mix. Rinse in clean warm water.
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Tips & Warnings
Jerky guns or shooters can be found at specialty cooking stores or outdoor adventure stores.
Use lean ground beef, turkey or venison for a variety of jerky.
Choose very lean meats such as 93-percent lean ground beef. Fatty meats do not dehydrate well and can spoil quickly.
According to the University of Wisconsin, meat must reach an internal temperature of at least 145 degrees Fahrenheit to kill pathogenic microorganisms.
