Big Al Posted August 13, 2013 Report Share Posted August 13, 2013 I am going to have a go at the above. I don't want to buy a jerky gun until I am sure I'll be able to eat the stuff! I have ordered the flavoring and saw a woman on you tube use a zip-lol bag with a corner snipped off as a make-shift jerky gun. I am hoping that someone on PW will be able to offer advice. Should I mince the meat or puree it in the blender? Should. I flatten it down after I squeeze it out of the bag? How long in the oven and at what heat? How long will it keep for in the fridge after it is done? Thanks in advance to anyone who can help. Quote Link to comment Share on other sites More sharing options...
Jonty Posted August 13, 2013 Report Share Posted August 13, 2013 Big Al, I wanted something similar to a jerky gun for stuffing sausage meat into pork chops. Being a tight wad, I bought a tube of food grade silicon sealant for about £3-£4, emptied it out, ran it through the dishwasher and used it in my sealant gun - works a treat at a fraction of the cost. Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 13, 2013 Author Report Share Posted August 13, 2013 (edited) Thanks Jonty - a great tip. Where can you get food-grade silicon? How did you get the plunger head back out of the tube? Edit - I just googled "Food grade silicon and have found plenty of places I can buy it. Edited August 13, 2013 by Big Al Quote Link to comment Share on other sites More sharing options...
colin lad Posted August 13, 2013 Report Share Posted August 13, 2013 Big Al, I wanted something similar to a jerky gun for stuffing sausage meat into pork chops. Being a tight wad, I bought a tube of food grade silicon sealant for about £3-£4, emptied it out, ran it through the dishwasher and used it in my sealant gun - works a treat at a fraction of the cost. lol how do you stuff sausage meat into pork chops that's a new one colin Quote Link to comment Share on other sites More sharing options...
holly Posted August 13, 2013 Report Share Posted August 13, 2013 i make pigeon jerky you dont need a jerky gun just slice the breast meat thinly and season Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 13, 2013 Author Report Share Posted August 13, 2013 i make pigeon jerky you dont need a jerky gun just slice the breast meat thinly and season Thanks. I assumed it should be minced. I've been watching too much You Tube! Do you use the bought seasoning? Quote Link to comment Share on other sites More sharing options...
holly Posted August 13, 2013 Report Share Posted August 13, 2013 ,i normally make up my own seasoning my favourite is liquid smoke and course black pepper (google liquid smoke its from the usa ) i stock up when i holiday there , another is teriaki and chilli . just try anything you can find in your kitchen cupboard ive tried brown sauce tomato sauce etc etc mixed with anything that is at hand Quote Link to comment Share on other sites More sharing options...
Jonty Posted August 13, 2013 Report Share Posted August 13, 2013 lol how do you stuff sausage meat into pork chops that's a new one col Thanks Jonty - a great tip. Where can you get food-grade silicon? How did you get the plunger head back out of the tube? Edit - I just googled "Food grade silicon and have found plenty of places I can buy it. Just unscrew the nozzle and use a chop stick or the like to push it back out - works a treat Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 22, 2013 Author Report Share Posted August 22, 2013 All set. Pigeon minced , mixed with the jerky cure and flavouring and in the fridge. Silicon tube washed and ready to go. All being well, I'll be have a Guiness and jerky supper tonight! Thanks for the replies. Quote Link to comment Share on other sites More sharing options...
PUSC Posted August 22, 2013 Report Share Posted August 22, 2013 I'd be interested to see the results! Take some pics Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 22, 2013 Author Report Share Posted August 22, 2013 Will do. Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 22, 2013 Author Report Share Posted August 22, 2013 (edited) Right. A few pics as promised to PUSC. I used 5lbs of meat - 4lbs of pigeon breast and 1lb of pheasant. I kept them separate as you will see later. Pic1 - The cured and flavoured meat along with the silicon-jerky gun. Pic2 - One tube of meat squeezed onto a grill rack. Pic3 - About 2.5 lbs of pigeon meat ready for the oven. Pic4 - The first batch. The lighter coloured jerky is pheasant. Both taste great! My 6 year old was happily munching on both the pigeon and pheasant jerky as soon as it was out of the oven declaring that she loved "pepperami". Edited August 23, 2013 by Big Al Quote Link to comment Share on other sites More sharing options...
PUSC Posted August 23, 2013 Report Share Posted August 23, 2013 welldone! looks very good. Will it keep do you think - or is there still a fair bit of moisture? Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 23, 2013 Author Report Share Posted August 23, 2013 According to the leaflet, it will keep in the fridge for up to 10 days. I have bagged most of it and frozen it. It certainly reduced in volume a fair bit when it was in the oven. I had a bit of an issue with my oven - I was meant to leave the oven slightly open during cooking/drying but a feature of my oven is that the oven cuts off if the door is opened. I tried to compensate by opening the door for 10 seconds every 10 minutes. There isn't much moisture today, once it has cooled.Being the first time I have done this I am following the instructions precisely! Quote Link to comment Share on other sites More sharing options...
PUSC Posted August 23, 2013 Report Share Posted August 23, 2013 That's good you can freeze it too. Means you don't have to use it all in a oner. Where were the instructions from? Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 23, 2013 Author Report Share Posted August 23, 2013 I followed the instructions that came in the packet of jerky cure/flavouring. An easy to follow set of instructions. It would be quite hard to go wrong. Quote Link to comment Share on other sites More sharing options...
Marc Z Posted August 24, 2013 Report Share Posted August 24, 2013 That looks like it came out a treat! I personally wouldn't bother mincing it and using a gun, I prefer the natural shapes. Jerky seasoning mixes can be quite expensive, all the ingredients are pretty easy and cheap to get separately. Really good tip is to partially freeze your jerky meat before slicing it, means you can get really neat thin cuts without the meat floppin' about. Check the youtube link i just posted in the 'Goose jerky' topic for a good recipe for all game meats. MZ Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 25, 2013 Author Report Share Posted August 25, 2013 That looks like it came out a treat! I personally wouldn't bother mincing it and using a gun, I prefer the natural shapes. Jerky seasoning mixes can be quite expensive, all the ingredients are pretty easy and cheap to get separately. Really good tip is to partially freeze your jerky meat before slicing it, means you can get really neat thin cuts without the meat floppin' about. Check the youtube link i just posted in the 'Goose jerky' topic for a good recipe for all game meats. MZ MZ Thanks - I will take a look. That was only my first batch and have a lot of experimenting to do and a great deat to learn so any help or advice is appreciated. Quote Link to comment Share on other sites More sharing options...
OddJob Posted August 25, 2013 Report Share Posted August 25, 2013 Did you just mince it in a food processor? Quote Link to comment Share on other sites More sharing options...
Big Al Posted August 25, 2013 Author Report Share Posted August 25, 2013 No. I bought a hand mincer on ebay a few years back for making game / pigeon burgers. It only cost about £15 at the time. You may be able to use a food processor, but I have never done it. But I am guessing. Somebody else might be better to help you with that one - this is only my first batch of jerky (but it definitely won't be the last.) Quote Link to comment Share on other sites More sharing options...
DannyNCC Posted September 22, 2013 Report Share Posted September 22, 2013 I have just found my favourite thing to do Quote Link to comment Share on other sites More sharing options...
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