Drying or dehydrating stabilizes the product to prevent growth of micro-organisms. However, heat treatment with the appropriate humidity is required to kill or reduce the micro-organisms that may be currently present. All jerky must be heat treated (cooked) to ensure it is safe to consume. Simply dehydrating is not enough.


Muscle Selection: For whole muscle jerky, select lean muscles usually from the hip cuts. Trim all external fat, connective tissue, and silver skin from the muscle to ensure there are no undesirable characteristics after the cooking and drying process. Excess fat will create a greasy feel and may turn rancid, and the connective tissue/silver skin will dry out and be unpalatable.



Slicing: To achieve a long chewy strand that can be peeled and holds together during processing, slice whole muscles with the grain. To achieve a tender texture, slice across the grain. Muscles sliced across the grain may separate during processing. Pull each piece evenly through the slicer to ensure even thickness. Be cautious and ensure all fingers, hands, etc. remain a safe distance from the blade to prevent injury.



Brining: Prepare all ingredients as per the recipe and thoroughly mix in the water. Pour the mixture over the meat and gently separate the slices to ensure all surfaces are covered. Let the mixture sit in the refrigerator for a few hours. Mix lightly again after a few hours.



Racking: Lay all pieces flat on a perforated rack. Make sure to leave 1cm of space around each piece to allow air flow. Make sure pieces do not overlap.



Smoking/Cooking: Place in smokehouse at desired cooking and smoking temperatures- Ensure product reaches a minimum internal temperature of 71°C


Storing: All jerky must be stored ≤4°C unless it has been verified for shelf stability with a water activity meter. Product made in non-commercial kitchens/ovens should not be considered as shelf stable.


Ensure that the meat is maintained ≤4°C- preferably around 2°C.

Summer is here and you need some handy, nutritious snacks to grab on your way out the door.
What better than homemade beef jerky? Mild, hot and spicy, sweet or garlicky… the options are
endless! That will be your hardest decision of the day.
Speed up the process by using a Jerky Gun or make the big move and use your 5 Lb Stuffer and
this handy Jerky Nozzle.
1. Take your ground meat and mix the spices and cure thoroughly, until you’ve got a very sticky
mixture which indicates you have the correct protein extraction. Some people may add about
two tablespoons of liquid per lb of meat to this process if desired.
2. Refrigerate your seasoned meat mixture from 4 – 24 hours. Grinding and seasoning the night
before helps break up the job and allows the spice blends to really marry with the meat. Try
any of our High Caliber Jerky Spice Blends for trusted results.
3. With your stuffer polished up and ready to go, place that spiced meat mixture into your stuffer
cylinder, pushing down to eliminate any air pockets.
4. Secure the handy Jerky Nozzle on the end of your stuffer. Have your racks ready to put in your
oven or smoker and you are ready to extrude.
5. Crank out the strips! This may be a two person operation, so have a buddy on hand to help.
One of you cranks the handle, one will guide the strips onto your jerky racks. Leave enough
space between strips for smoke and heat to penetrate for consistent results. Get adventurous
and sprinkle the meat strips with extra cracked pepper or crushed chilies for a dash of flavor
and color.
6. Finish in your smoker according to manufacturer instructions and allow to cool before
packaging and storing in the fridge.
The texture and flavour of ground beef jerky is wonderfully chewy and zesty. It won’t take long to
make…and will be even quicker to enjoy!

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