Preview
LEM Products 555 Jerky Gun reviewed by Skillet Director
LEM Products 468 Jerky Cannon reviewed by Skillet Director
Jerky Cannon Long Snack Stick Tube reviewed by Skillet Director
Jerky Cannon Extra Barrel reviewed by Skillet Director
Title
LEM Products 555 Jerky Gun
LEM Products 468 Jerky Cannon
LEM Jerky Cannon Long Snack Stick Tube
LEM Jerky Cannon Extra Barrel
Brand
LEM
LEM
LEM
LEM
Prime Benefits
-
-
Price
$24.99
$36.04
$21.99
Price not available
Preview
LEM Products 555 Jerky Gun reviewed by Skillet Director
Title
LEM Products 555 Jerky Gun
Brand
LEM
Prime Benefits
Price
$24.99
Checkout
Preview
LEM Products 468 Jerky Cannon reviewed by Skillet Director
Title
LEM Products 468 Jerky Cannon
Brand
LEM
Prime Benefits
Price
$36.04
Checkout
Preview
Jerky Cannon Long Snack Stick Tube reviewed by Skillet Director
Title
LEM Jerky Cannon Long Snack Stick Tube
Brand
LEM
Prime Benefits
-
Price
$21.99
Checkout
Preview
Jerky Cannon Extra Barrel reviewed by Skillet Director
Title
LEM Jerky Cannon Extra Barrel
Brand
LEM
Prime Benefits
-
Price
Price not available
Checkout

LEM Jerky Cannon – How to Make Jerky?

hi this is Eddie I’m in the test lab at
L am today
and I’m going to show you how to make a
little jerky I’ve got the last little
bit of a 10-pound batch that I started
this morning and I’m going to show you
how I use the cannon and avoid making
huge messes and and and keeping that
cannon clean too first thing I always
wear gloves when I work with any kind of
ground meat meat that’s not ground is a
little less critical but with ground
meat I always wear gloves and there’s a
reason for that one you don’t want your
fingers in it and two it sticks to your
hands and it’s just a mess so what I’m
going to do is take this little ball
that I’ve got here and I’m going to show
you how to fill this thing up quick and
easy and if what you do is simply roll
it up into little logs and you can see
already why I wear gloves the only thing
that’s critical is you can make the logs
slightly less a slightly smaller
diameter than the then the candidates
also it’ll fall down in there when you
go to load a can and if you if you touch
the walls of the cannon on the way down
the meat will stick to it and that’s as
much as you’re going to get in that
cannon at that particular go so I just
roll it out just make sure it’s a little
bit smaller you got one more to go here
and you can make these as long as you
want but they just got to be small
enough to go in okay so there’s the
there’s the logs now the next trick is
to take off your left glove unless
you’re left-handed you take off your
right glove and then simply drop these
things down into the cannon they just go
straight down give them a little shake
there is about a pound and a half of
meat in the cannon right quick leg okay
now you discard your right glove pick up
the nozzle which is clean on the outside
I always extrude onto paper keeps a mess
off of the table and you’re going to get
a little air to begin with and then here
it comes pinch it off and you can keep
going now we have a double nozzle that
makes this twice as fast you can also
make snack sticks this way this is the
way I prefer to actually make stack
sticks is to extrude directly on to a
onto a rack and you can put the rack in
the oven or you can put the rack in the
dehydrator it doesn’t make any
difference is small enough in diameter
and then I simply take those snack
sticks and I vacuum pack them when you
want some you just tear it open and away
you go
it saves all of the hassle of putting
casings on or we started with ground
meat we now have it on a tray and ready
to go into the dehydrator I want to
emphasize a couple of things and one is
always use rubber gloves with ground
meat and by using the two glove
technique taking the right hand off at
one time back-and-forth why you can keep
your you can keep you can and absolutely
clean the only place it should be any
meat is in the end and in the in the
tube
in fact I make jerky frequently and and
never wash this end of it because I
never get it dirty

A product price updated on 2020-04-07 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Emily Howard

I have about 300 different recipes in my collection, and I try to look for new tastes every week. I love to learn dishes from around the world and pamper my big family with a signature Italian cheese pie and my favorite Ukrainian borsch.