How to Make Jerky with a Jerky Gun: A Step-by-Step Guide
Making jerky with a jerky gun is a fun and rewarding process that allows you to create a delicious, healthy snack in the comfort of your own home. Jerky guns are specifically designed to extrude meat through a small die, which shapes it into long, thin strips that can be dried and seasoned to create a tasty snack. In this article, we’ll guide you through the process of making jerky with a jerky gun, from preparing the meat to drying and seasoning the final product.
Step 1: Choose Your Meat
Before you start making jerky, you need to choose the right type of meat. The best meats for jerky are lean cuts of beef, turkey, or venison, as they are low in fat and have a tender texture. You can also use chicken, pork, or lamb, but be aware that these meats may be more prone to drying out.
- Important note: Avoid using meats that are too fatty, as they will not dry well and may become soggy.
Step 2: Prepare the Meat
Once you have chosen your meat, it’s time to prepare it for jerky making. Cut the meat into small pieces and remove any excess fat, as this will help ensure that the jerky is tender and easy to chew.
| Meat Type | Cut | Fat Content | Drying Time |
|---|---|---|---|
| Beef | Top round or eye round | 5% or less | 12-15 hours |
| Turkey | Breast or tenderloin | 3% or less | 10-12 hours |
| Venison | Rump or loin | 5% or less | 10-12 hours |
Step 3: Mix with Seasonings and Marinade
To add flavor to your jerky, you can mix it with seasonings and a marinade. Choose your favorite seasonings, such as garlic, paprika, or cayenne pepper, and add them to the meat along with a marinade made from ingredients like soy sauce, Worcestershire sauce, and brown sugar.
- Tips for marinade:
- Use a ratio of 1 part meat to 1 part marinade.
- Adjust the marinade to your taste, and don’t be afraid to experiment with new flavors.
Step 4: Load the Jerky Gun
Once you have mixed the meat and seasonings, it’s time to load the jerky gun. Fill the hopper with the meat mixture, making sure to leave a small space at the top for air to circulate.
| Jerky Gun Part | Function |
|---|---|
| Hopper | Holds the meat mixture |
| Die | Shapes the meat into strips |
| Feed tube | Allows the meat to flow into the die |
| Handles | Easy to grip and maneuver |
Step 5: Extrude the Jerky
With the jerky gun loaded, it’s time to start extruding the jerky. Hold the handles firmly and squeeze the triggers, allowing the meat mixture to flow through the die and shape into long, thin strips.
| Die Size | Strip Size |
|---|---|
| 1/4 inch | 1/4 inch x 3-4 inches |
| 1/2 inch | 1/2 inch x 3-4 inches |
| 3/4 inch | 3/4 inch x 3-4 inches |
Step 6: Dry the Jerky
Once you have extruded the jerky, it’s time to dry it. Lay the strips on a wire rack or tray, making sure they are not overlapping and have good airflow around them.
| Drying Temperature | Drying Time |
|---|---|
| 130°F (54°C) | 12-15 hours |
| 135°F (57°C) | 10-12 hours |
| 140°F (60°C) | 8-10 hours |
Step 7: Season and Enjoy
Once the jerky is dry, it’s time to season it with your favorite seasonings. Cut the jerky into strips or bite-sized pieces, and enjoy your homemade jerky.
- Tips for seasoning:
- Use a light hand when seasoning, as too much seasoning can overpower the flavor of the meat.
- Experiment with new seasonings and flavors to find your favorite.
By following these steps and using a jerky gun, you can create a delicious and healthy snack that is perfect for on-the-go. Remember to always follow safe food handling practices and proper food safety guidelines to ensure that your jerky is safe to eat and enjoyable. Happy snacking!
