recipe for jerky shooter

[chad 1]

I was just wondering what some people use as the dryrub mix in the hamburger for a jerky shooter?

[Salmonsmoker]

Chad,

I like a sweet & smoky flavor my preferred mixture for the jerky shooter is 1 part commercial jerky seasoning (I have tried several and each one has its own variation of flavors) and one part Dextrose Sausage Sweetner at a rate of 2 TBSP per LB of meat.

The meat strips are "shot" directly onto dehydrator trays and dried until they can be turned easily they are easy to handle (aboaut two hours depending on the temp. of the dehydrator). From there they go into the smoker for 4 hours - gradually bringing the temperature up to 180 degrees over the first 3.5 hours and then holding at 180 for the last half hour. The results are excellent. The degree of dryness going into the smoker determines how chewey the final product will be.

Let us know how it turns out.

Salmonsmoker

[hangoo]

i use to buy the dry packets for like 3 or 4 bucks, but i recently found recipes to make your own!! i will post them later

[chad 1]

thanks:D