Introducing the Jerky Shooter
by Jerky Shooter, Inc.
The easy way to make jerky or snack sticks from lean ground meats: beef, turkey, elk, venison, buffalo. High in protein, low in fat, easy to chew, fun to make!
Read carefully. Hand wash gun with hot, soapy water before and after each use.
1. Use extra lean ground meat (90% lean) for best results. Deer, beef, turkey, buffalo, and elk are excellent choices. Game meats must be frozen 30 days at 0 degrees Fahrenheit before drying to kill any parasites that may be present.
2. In a measuring cup, add 1/4 cup of cold water for each pound of meat to be used. To this, add the correct amount of cure and seasoning as recommended by the seasoning instructions and stir well. Blend this solution into a mixing bowl containing the meat and mix thoroughly for approximately 3-5 minutes. If additional spices are desired (see 10) blend them in now and mix thoroughly again.
3. Form the meat mixture into a log approximately 1.5″ diameter.
4. Insert the desired nozzle into one end of the tube and twist to lock.
5. Fill the tube with prepared meat mixture until it is approximately 1/4″ below the locking notches in the tube. Place the tube on the gun and twist to lock. Make sure that the nozzle and gun are both completely locked into the tube notches.
6. Squeeze uniform strips onto a non-stick cookie sheet or drying rack, and place in an oven set at 200 degree Fahrenheit for 1 hour and 20 minutes, or more if you like a dryer finished product. Turn the strips and blot the excess moisture and fat with a paper towel about halfway through. If using a dehydrator, set it to 145 degrees to 155 degrees Fahrenheit and dry according to the manufacturer’s instructions. Dehydrators usually require longer to dry than an oven.
7. To refill, press the release lever forward and pull the plunger back. Twist the tube and remove it from the gun, refill, and replace.
8. When finished or changing nozzles, remove the nozzle and press the remaining meat through the nozzle with your thumb. Use the clean out rods on the end of the measuring spoons to remove the remaining meat. A bottle brush may be used to clean the tube.
9. Let the finished product cool completely and store in the refrigerator in a closed jar or bag. Even though the jerky or snacks are cured, any meat product should be refrigerated if possible. Large batches or any excess that won’t be used in two weeks should be wrapped and frozen for future use.
10. Experiment and have fun making various flavors to suit your taste buds. Always use the prepared cure and seasoning mix, and then add to it if desired to create various flavors. Go easy with extra spices — a little goes a long way.
11. When using the large nozzles, i.e. lo and sparerib, meat must be cooked to an internal temperature of 170 degrees Fahrenheit.
For hotter taste, use one or more:
- cayenne pepper
- white pepper
- powdered curry
- dry mustard
For a spicier taste, add one or more:
- powdered mace
- powdered garlic
- powdered onion
- dill salt
The early pioneers borrowed the ways of the Indian to preserve meat and fish for everyday use. As these hardy people made their way westward, recipes and curing secrets were sharing and many skill exist and are used today.
Today, we use jerky and sticks for snacks, party appetizers, or for supplements when hunting, hiking biking, or camping.
Many people find the “store bought” product is too expensive to eat very often or making jerky or snacks at home too difficult. The introduction of the Jerky Shooter by Jerky Shooter, Inc., now makes it fun and easy to prepare snacks at home for one-fourth the cost of prepared jerky.
Jerky Shooter, Inc
890 Road 160
Emporia, KS 66801