Jerky Shooter

[Jack]

Anyone ever used a jerky shooter?
I've seen them in catalogs....looks like a caulking gun. Apparently you put ground meat in it and it extrudes sticks that you can make jerky out of.

[deputydon]

The dad-in-law has one, It works good.

[Bill]

It makes seasoning a lot easier and chewing a lot easier than does taking slices of venison and smoking it.

[dakota]

I have only tried the slices and smoking version. One problem with that method is it uses up the best meat. I think if I find one of thoe jerky shooters I might by one.
A 300 Win mag loaded to full tilt with 150 grain bullets would more likely be called a 'sausage shooter', I supose.

[Jack]

I've made jerky from front shoulders and neck meat. But I've sliced it and dried it in the oven.
The jerky shooter, using ground meat....I'm thinking you could utilize a lot of the small pieces you end up with when butchering....
Cabelas has a couple models of jerky shooters.
Thanks for the feedback, guys.

[Bill]

Cabela's sells the jerky shooters and also sells the grinders to grind the meat with along with the spices to spice it up with and the smokers to smoke it with. ;D

[Jack]

Hell, Bill, Cabelas sells everything a feller could ever want
The Cabelas website is where I saw the jerky shooter.
Already got a grinder (came from a garage sale)
Cabelas even has some gee whiz vacuum thing ya put meat in, dump in marinade, then the vacuum supposedly drives the marinade into the meat in 1 hour

[twomoons]

I've had this problem for years, but I have found a good steady benchrest helps.

[Bill]

Same here Two Moons. ;D Problem is I am more of a venison stew shooter ;D Very seldom make jerkey as I like to cut up the neck meat and save it for a stew.
Wonder where I got that habit from.

I do have one of those #32 Grinders that Cabela's sells with all the attachments and if I could figure out Butch's recipe for his deer dogs I use to have him make for me I think I will try and make some. Seeing as how their precooked they are great to throw 5 or 6 in your pocket to take along on a days hunt. Also some of those shortys he makes but in venison might be interesting too. Sure would be good to take along on a grouse hunt so you don't have to stop and go back to the camper to eat.
Dang I always get hungry when I think of those.

[klsm54]

Here are a couple Summer Sausage recipes that make for great snacks when out hunting, Bill. One to cook in the oven, and one for the smoker....

Venison Summer Sausage
2 lbs. ground venison
1 1/2 teaspoons liquid smoke
1 cup water
1 tablespoon mustard seed
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 tablespoons Morton's Tender Quick Meat Cure

Use 2 lbs. ground venison (plain, we never add pork as many do, the natural small amount tallow left on the deer as we skin it is enough moisture). Mix all ingredients and then mix with ground meat.
Make into rolls of size you wish. Roll in foil with meat to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes.
Bake for 1 hour and 15 minutes at 325 degrees.

*****************

Smoked Venison Summer Sausage
8 lbs. lean elk meat or venison
2 lbs. fat pork trimmings

Seasoning Mixture....
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine

This recipe is calculated for 10 lbs. of sausage.
Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock.
Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles.
These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages abut 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

[Jack]

Just to follow up, I made the first batch of jerky from the jerky shooter last nite. Worked great !