Jerky Cannon

[44 bbq]

Received a Jerky Cannon for Christmas. Had to order the 3/8" tube from LEM. It's not in yet so will be using the 1/2 tube with a 19mm casings. Not exactly what I wanted but it will work. Since I am just starting out and mainly making snack sticks, the cannon is probably the better choice.
My plan is to make a 1 lb batch to see how it turns out. Not sure if I will use the kit that came with the cannon or mix up some spices from a recipe I found.
The kit is for 5 lbs so if I decide to use that I guess I can take 1/5 of the spices by weight and mix with the meat.
This batch and the next few will be trial and error in an attempt to get the flavor profile I want and to also practice on my stuffing ability.

[Bassman]

That packet that comes with the cannon is actually pretty good. Maybe use that one just for the practice. I've had my jerky cannon for years and made a lot of ground, formed jerky with it. You're going to like it I'm sure.

[mulepackin]

I like my jerky shooter for jerky, not so much for snack sticks, but I have a stuffer for that. Heres a recent post with a lot of good tips for use;

http://www.smoked-meat.com/forum/showthread.php?t=31579

[Blue Dog BBQ]

Thanks mulepacker I was trying to put that thread on and it wasn't working.

[Richtee]

Be careful splitting spice/cure packs. I don't recommend it... but it can be done.

I'm going to be sure to include "Do NOT Divide ingredients for smaller batches" on my labels.

[curious aardvark]

Be careful splitting spice/cure packs. I don't recommend it... but it can be done.

I'm going to be sure to include "Do NOT Divide ingredients for smaller batches" on my labels.

why ?
Assuming the mix is thoroughly blended in the first place - what's the issue ?

[Richtee]

why ?
Assuming the mix is thoroughly blended in the first place - what's the issue ?

Everything is out of my..or your- control. YOU wanna divide a batch, or any of the experienced folks here... get on it.

I worry about a greenhorn doing it tho. Remember as well... cure is SUPPOSED to be packaged separate from spices here. It CAN be mixed with the salt in the mix however.

You know... make it foolproof, and they invent a different fool.

[44 bbq]

Here's the first pound. Used the snack stick package that came with the cannon.
Very easy, worked great. Into the fridge until tomorrow morning. The cure was in a separate package and said to use 5 TSP seasoning/lb of meat and 1/4 TSP cure per lb. I mixed everything in 1 oz of water as per instructions then mixed in with the meat.
I used the 1/2" tube that came with the cannon. I used 19mm collagen casing. Waiting on the 3/8" tube to come in.
ImageUploadedByTapatalk1388536123.017137.jpg

[RowdyRay]

Looks good so far. You and your family will soon be hooked. I only use the casings when I hang them in the smoker. The 3/8" tube will make that much easier. But I use a stuffer. How did it work with the 1/2" tube? Could you get them over it? I couldn't with the stuffer.

You can make them without the casings in the dehydrator or oven too. My brother doesn't have a smoker. He makes a ton of it with bear, wild turkey and venison. My nephews go stupid over it.

[44 bbq]

I had a little trouble getting the casing over the tube. The process was much easier than I expected. The 3/8" tube should be in by Friday.

[Richtee]

HEy...nice looking stix. Sounds easier than using a stuffer... i dread when I get a stix jones on!

[44 bbq]

It was much easier than I thought it would be. Once the meat was loaded it took about 10 min to do 1 lb of sticks. Most of that time was getting the casing on the tube. Once the 3/8" tube arrives, I should be able to cut down the time to 5 min or so.
One thing for sure is 1 lb batches will not be enough. My main concern is the flavor profile. Maybe the package that came with the kit will be good enough but still want to experiment with a spicy version.
Anyways, sticks are on. Went with a temp of 110 degrees. Will bump temp in 10-15 degree increments every hour or hour and a half.

I wanted to add that I did a finger test of the LEM seasoning and found it to be a bit salty. That's the problem I find with commercial products and the reason I want to try and find a recipe to make myself so I can cut back on the salt. I've found a few and will make that attempt later.

But my question is if a cure is used why do the commercial products use a lot of salt in their products?

Happy New Year to everyone.

[44 bbq]

1st batch took 5 hrs. Started off with a pit temp of 120 and ended at 180. Overall vey satisfied. Could have used more smoke. Going have to rig something to generate smoke at these low temps or will have to buy one of those smoke devices.
Finished picture,
ImageUploadedByTapatalk1388617845.552079.jpg
ImageUploadedByTapatalk1388617858.252161.jpg

[Fishawn]

But my question is if a cure is used why do the commercial products use a lot of salt in their products

Unlike Tenderquick, which includes salt, the commercial mixes include cures just for the purpose of curing, and the salt is added as flavoring, as most folks like to taste some saltiness in sticks, at least from my experience..... You can mix up your own, and control the salt amount, as long as you use the proper amount of cure..... Then you can go any flavor profile you want.

1st batch took 5 hrs. Started off with a pit temp of 120 and ended at 180. Overall vey satisfied. Could have used more smoke. Going have to rig something to generate smoke at these low temps or will have to buy one of those smoke devices.
Finished picture,
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[ATTACH]20385[/ATTACH]

Nice job!!! They look great!! Yeah, 1 pound is usually gone around here pretty quick

[44 bbq]

Unlike Tenderquick, which includes salt, the commercial mixes include cures just for the purpose of curing, and the salt is added as flavoring, as most folks like to taste some saltiness in sticks, at least from my experience..... You can mix up your own, and control the salt amount, as long as you use the proper amount of cure..... Then you can go any flavor profile you want.







Nice job!!! They look great!! Yeah, 1 pound is usually gone around here pretty quick

Funny thing is they were not too salty. Probably could have used a bit more salt. And a little more heat. Think I will add some hot sauce next time.