Waltons Jerky Gun
Jerky guns are a great way to make restructured jerky if you don't have a sausage stuffer and an All-Around Jerky Maker. The Walton's Jerky Gun holds 1.5 lb of ground meat, comes with 4 stainless steel nozzles for making different types of jerky, a stomper and a funnel to help load the chamber, and 2 cleaning brushes to help clean the nozzles and the cannister.
Making restructured jerky is a great way to make sure ALL of your wild game gets used. For the whole muscle cuts we would recommend making regular jerky, BUT what to do with the little pieces that won't slice well? Making restructured jerky is a great way to make sure you are making the most of your kill!
The Walton's Jerky Gun also comes with a Snack Stick Stuffing tube and it works well! With a 1.5 lb capacity you might not want to do 25 lb batches but for smaller batches it works very well!
- 1.5 lb capacity
- 4 nozzles, Dual strip, Single Strip, Dual round, and snack stick stuffing tube
- Funnel and Stomper for loading
- 2 cleaning brushes
- 10 lb shipping weight
- Pistol Grip Handle
- Release lever for drawing back the piston
Meatgistics - Walton's Learning Center
Walton’s Meat Recipes
Tips for Cutting and Slicing the Best Jerky Meat?
One of the most overlooked aspects of making whole muscle jerky is the breaking down of the muscle into strips. If you are able to have uniformity in your slices they will all marinate, cook and dehydrate at the same rate. This will give you an entire batch of perfect jerky instead of some pieces being too tough and dry and some being too moist and not fully cooked. The easiest way to achieve this is with a Meat Slicer that will allow you to set your cut your stips to the desired thickness. Make sure you are cutting against the grain when you are slicing your meat, this will give you more tender pieces that are easier to chew. If you are having trouble slicing a good tip is to get the meat as cold as possible and slicing will be much easier
Meat Processing FAQ - Answers for Issues or Questions
Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!