EASY Smoked Meat Sticks / Ground Jerky on the Traeger 

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Thanks! That's awesome, ya make it your own with the ingredients that work for you!! 🍻

That's great!! Glad you all enjoyed it!

Thanks, that's awesome! Enjoy!!

Thanks!! It's definitely worth giving a shot! 🍻

Thanks!! Appreciate the kind words! 🍻

@@macsgrillshack for sure man. Subbed and watching you stuff as we speak haha

Right on! 🍻

Right on! Enjoy!!🍻

Thanks! Enjoy!!🍻

If you can find some I definitely recommend it!! Thanks, they are a great easy snack! 🍻

Thanks! Enjoy!!

Yes sir! Ya works great! Enjoy!! 🍻

Thanks!!! Appreciate it!!

That's awesome! Enjoy!!🍻

Thanks! Enjoy!! 🍻

W sauce hasn't been out for very long but it's a great sauce if you like Worcestershire, also comes in a spicy version called Fireshire. That's a great tip, thanks!!

Thanks! 🍻

Thanks!! Appreciate it!!🍻

Thanks! They are LEM jerky racks from Amazon. Chrome plated I believe. Same idea as kitchen cooking / cooling racks. I just look for the ones with a small hole pattern. Cheers!

Thanks! I am not here, these cook relatively quickly and get eaten fast so I don't usually bother but I have in the past for larger batches. Works either way in my experience. 🍻

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Yes, that would work well but just be careful not to go for too long or you will end up with an over emulsified meat like you make with hot dogs. Cheers

Thanks! A liner could work, but I find the mesh rack is best for letting the excess moisture and fat drip off. A liner might hold that moisture in and not let it dry as easily. 🍻

@macsgrillshack I figured out a great way for smoking jerky, I add my cure and ingredients then measure wax paper too the size of a cookie cooling rack (works great in my big stand up propane smoker) then put the meat on the wax side then put another wax paper on top then use a roller too get it 1/4 thick then take off the top sheet and put aside and then grab the sheet and put on the rack then peel off the wax paper then I put Carolina reaper hot sauce mixed with honey all over the top just a thin coat, then have your smoker on at 150 celcius and smoke it for 7 hours it works great with ground beef or any game your going too use

Right on, sounds like a great way to do it!

@macsgrillshack it sure is and that was suppose too say 160 celciuse

My bad just want too confirm , 160 farenheight for 7 hours, making honey garlic ground beef jerky now

The ground beef was 80/20, for cheese I would recommend adding it after the meat has been mixed well then fold the cheese in until it's incorporated evenly. 🍻

THANK YOU FOR RESPONDING. ONE THINK I WANTED TO ASK YOU ARE THESE TOUGH. MY TEETH ARE NOT IN GOOD SHAPE. THEY LOOK TASTY. I ENJOYED YOUR VIDEO. @@macsgrillshack

No not very tough at all, certainly easier to eat than regular beef jerky! Thanks!

THANK YOU FOR LETTING ME KNOW. I LIVE IN AN APARTMENT AND THEY WILL NOT LET YOU USE A GRILL. I HAVE AN ON THE COUNTER ELECTRIC SMOKER YOU CAN USE INDOORS. I AM GOING TO TRY MAKING THIS IN THE SMOKER. IT HAS COLD SMOKE, HOT SMOKE AND COMBINED SMOKE. I WILL TRY THIS ON COMBINED SMOKE WITH HICKORY CHIPS. MY MOUTH IS WATERING RIGHT NOW @@macsgrillshack

This is the only way I've ever done it! Thanks, that's awesome! Enjoy it!🍻

Yes, for sure!

Pretty easy to find online on Amazon or at a local hunting fishing place. 🍻

Check out my latest video released today!!

These mechanics gloves came from a BBQ supply store...

Yes, 80/20 used here. 🍻

@@macsgrillshack awsome got a sub from me great content

@@krazykid2002k Thanks for the sub! Appreciate it!!

I used 85/15% fat concentrated ground beef, lot of fat sticked between fingers when mixing. And seasoning culd not kill fat flavor :( used dehydrator.

@@hazzloits9282 I wonder if the meat got a bit too warm during the process or maybe a bit over mixed? I've never had this issue when making it but maybe that's what happened?

Ya it's crazy what they charge, this is a very affordable way to make some jerky! Enjoy! 🍻

The easy ratio is 1 teaspoon cure to every 5 pounds of meat