Meat Processing

[Hammer500]

Just wondering what everyone is paying for jerky (both regular and extruded)and sausage making?
Thanks
Jeff

[sheephunter]

We just started making our own extruded jerky. It's so easy and very inexpensive. And best of all, you can make a wide variety of flavours 5 pounds at a time.

[muley300]

Been making our own jerky too High Mountain Brand mostly but i just got some cajun flavor from Halford. Bought the 3 rack jerky tray set from Cabelas and did it in the oven but now i have a bradley and love it. Smoke and cook to taste. Made some sausage now too but haven't smoked any yet waiting for the end of the season...I costs a bit to get started grinder stuffer etc. but think about what it costs for a couple of batches from a butcher..and this way you know its your meat...

[Hammer500]

I would like to do my own at some point but I don't have the time right now. Just wondering where people are getting it done and what it costs. Thanks

[IR_mike]

Garlic sausage Hamels in Bonnyville:
35 lbs elk +
30% pork (11 lbs)+
proccesing+
vacum sealing=
160.00$
Awesome product, well worth it.

[rustynailz]

I got a bunch of jerky and pepp from The Butcher Shoppe in Airdrie. They charged $3.25 or the pepperoni and $3.75 for the (extruded) jerky.

The pepperoni is out of this world and the jerky tastes awesome (but I'm not a huge fan of extruded jerky). They turned it around in a really good timeframe.

[Vindalbakken]

Wow. $3.75 for making extruded jerky. Is that for dry weight?

[Vindalbakken]

muley300, have you made the cajun jerky yet? I just bought some and am wondering if I just mix up the 25 lbs or try it out first.

[sheephunter]

Wow. $3.75 for making extruded jerky. Is that for dry weight?

LOL...nope. They do make great extruded though.

[rustynailz]

Wow. $3.75 for making extruded jerky. Is that for dry weight?

Yeah, I was a little disappointed. Figured that they'd slice it, which is why I went to the trouble of carefully deboning, trimming, and separating the hind quarters.

I have a couple bags of mulie meat heading to Backcountry in Cowley next week for smokies and jerky. They're a little less expensive on the ground stuff ($2.55-$2.75), and their jerky (sliced) is $3.99/lb.

[Tuc]

I got a bunch of jerky and pepp from The Butcher Shoppe in Airdrie. They charged $3.25 or the pepperoni and $3.75 for the (extruded) jerky.

The pepperoni is out of this world and the jerky tastes awesome (but I'm not a huge fan of extruded jerky). They turned it around in a really good timeframe.

Glad you like em. I haven't stepped foot in that place since they F'ed U my moose in 2003 and charged me an arm and leg for their FU. :mad:

The internet is a powerful tool!!!:D

[sheephunter]

Glad you like em. I haven't stepped foot in that place since they F'ed U my moose in 2003 and charged me an arm and leg for their FU. :mad:

The internet is a powerful tool!!!:D

That's too bad. We always used to get great extruded jerky and pepperoni from them before we started doing our own. Seems most meat shops have hit and miss days unfortunately.

[slingshot]

team up and you wont be disapointed in your end result the book by Rutick Kitos has hundreds of great recipes that you mix by yourself saves you a bunch and you know your rewards in the final product

[Hammer500]

thanks for the info guys.

[DuckBrat]

Extruded Jerky????? Can you explain???? What is ??? How is it different from regular jerky???

[rustynailz]

IMO proper jerky is made from slicing the muscle parallel to the grain, then brining and smoking it. Chewier and just more meat-like.

Another way is to grind the meat, mix it with spices, then extrude it into a shape (flat, or round for jerky sticks), then smoke the strips. Tastes good but just doesn't have the same texture. Some folks prefer it though. Definitely easier to get right, and you can use trim instead of just sliceable cuts.

[sheephunter]

Extruded Jerky????? Can you explain???? What is ??? How is it different from regular jerky???

It's made from ground meat with the spices mixed right it and then it is basically squirted out into flat strips and then smoked and dried. It holds the flavour much better than regular jerky but does have a different texture. You can use any trim meat for it.

[Vindalbakken]

You use one of these:
http://www.jerkyshooter.com/kitpic.jpg
to put ground meat mix in strips to smoke or dry.

It is faster, easier, more consistent, has an easier eating texture, more consistent flavor etc.

Of course Cabela's has the Tim The Tool Man model shown in the top of this picture:
http://images.cabelas.com/is/image/cabelas/s7_518639_imageset_01?$main-Medium$

[DuckBrat]

I think this is what I have been looking for, Thanks!!

[Vindalbakken]

Of course you will need one of these to properly dry all that jerky you are pushing out with the Super Power Jerky Blaster. I wish I would have sprung for the 160 litre model - better air diffusion and MORE JERKY!
http://images.cabelas.com/is/image/cabelas/s7_515819_imageset_03?$main-Large$

[Slannesh]

Of course you will need one of these to properly dry all that jerky you are pushing out with the Super Power Jerky Blaster. I wish I would have sprung for the 160 litre model - better air diffusion and MORE JERKY!
http://images.cabelas.com/is/image/cabelas/s7_515819_imageset_03?$main-Large$

Wow, i'd love to have one of those... just got one of the Hi Mountain jerky shooters and have been very pleased with the results. So far i've tried Original and Mesquite but picked up a variety pack today to give a few other flavors a try...

[Vindalbakken]

:) They didn't have the power blaster when I picked up my outfit (or rather the wife and kids bought me a Christmas present), but the Jerky Blaster with extra stuffing tubes makes pretty quick work of the 15 lbs of meat that fits in the dryer.

[muley300]

Vind,
No not yet, probably in a week or so I'll probably do a couple of pounds to start.

[sheephunter]

Just finished smoking some sweet and spicy extruded bear jerky.....mmmmmm

Do you add any smoke flavour in the dryer?

[Vindalbakken]

No. I have put some of it in the Little Cheif for two pans of smoke if I want a little more smoke flavor, but over the years the smoke has come to not agree with me as much as it used to.

[Kash Ryan]

I only smoke my jerky for about 30mins per wet pound. Whole muscle meat that is. I find that any longer than that, then the smoke flavour is overwhelming.