Title pretty much states it all folks. I usually do whole muscle jerky, but looking to try ground because my slicer sucks and needs sharpened. FWIW, I have a dehydrator but not opposed to doing the oven method either. Any input on jerky shooter vs just rolling it out is also appreciated. Thanks!
For ground the seasoning packs are usually your best bet. Shooters aren't worth the $. Get a couple paint stir sticks on either side to maintain thickness.
Great idea I lay it out on wax paper and usually eyeball it then into the freezer for a bit to stiffen it up before cutting into strips +1 on the seasoning packets Eastman Outdoors has some really good flavors. I'm thinking of building a slicer board
Paint sticks. Parchment paper- 2 paint stir sticks on top. Smush the seasoned ground beef between the sticks, cover with parchment paper- roll over with a a rolling pin, closet rod,. nice round stick, etc. Uniform thin jerky, ready for the dehydration.
So you roll it out and dehydrate it in whole sheets or roll it, slice it first then dehydrate? BTW, This is EXACTLY why I love this place! Saves me $ not buying a jerky shooter and I would have never thought to use a paint stick or the like to maintain the thickness! Thanks!
I roll it out...put it in the fridge to firm up then score it with a pizza cutter. You have to cut a little more when it done. Tends to want to tear if you don't score it first.
