You're welcome! Read the comments. Over the years this video has been up, other guys have left repair tips of their own. Might help you get the job done!! Cheers!!

Hello Mr. Mike! I'm really glad you gave it a try, and enjoyed the results! Thanks for watching and commenting!

That's the great thing of making your own! You can make it exactly how you like it best!

I know, Man! But I'm not surprised that a dealer wants to sell the most expensive solution when they can!!

Very clever idea!! Well done!

Glad you enjoyed! We don't use any chemical enhancers/modifiers other than curing salt. Meat, spices, and a couple of common grocery store items. Here's a link to a recipe very similar to one we use: www.lets-make-sausage.com/hot-dog-recipe.html Cheers!!

What about them?

Hello, Ray! No gun, no problem! Just follow the instructions in my video, and when you get to the step of loading the meat mixture into the gun, simply roll it out flat between plastic wrap, waxed paper, or my favorite, freezer wrap (it's coated with a durable, slick plastic). Watch this video from the timestamp I've linked. You'll get the idea!! kzbin.info/www/bejne/oYHEmWyfm8imgZY

@@JohnByTheCreek thank you so much!

Hello, Funky!! Glad you enjoyed the video! To answer your questions: 1) Letting the mix marinate overnight won't do anything to intensify the flavor of the finished jerky. Assuming you use a low to moderate fat content hamburger meat, little to no liquid (fat) will leach from the mix as it dehydrates. This means that all of the spices will remain in the finished product. Also, the process of mixing (and the resulting protein extraction) helps to bind the spices to the meat. 2) I left it in overnight. It ran for about 7 or 8 hours at 160f. More: Drying time depends on several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also affect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results. Hope this helps! Come back and let us know how it all worked-out for you!!

@@JohnByTheCreek Thank you so much for replying. I'm really excited to try your method and hope I get similar results. Just waiting for my seasoning to arrive in a couple of days and I'll get started. I'll definitely post my results. Thank you again and have a great rest of your day...or night, depending on when you read this. 😄

Thanks for your comment! Eight years later, and no problems to report with any of the guns reviewed.

@@JohnByTheCreek No problems is surprising and another reason why occasional users (non-professionals) probably should not break the bank on one of these.

Lmao, seriously Dex, don't be a sperg!

Glad you found it useful! I apologize for the mediocre video production quality. I'm better at making jerky than videos! :)

You're welcome! Glad you found it useful!

Congratulations! Have you tried it yet?? Just got back from Frank's place a few days ago. We did a big run of sausage to last us for the summer season! German bratwurst, two other brat flavors, Italian sausage, and a batch of spicy mango sausage!!

​@@JohnByTheCreeksorry for the delay. In regard to this, I didn't get nothing near to meat emulsion. Graini and unstable when poached.

@@3FAZNI Describe in detail what you did. Maybe I can suggest something.

Been using mine for years, and have noticed no degradation in performance.

@@JohnByTheCreek thank you soooo much for the fast reply. I will order a new one today. Used ones are around $200 and a brand new one is $350.

One more thing, do you add any ice or cold water during the whole process at all?

@@3FAZNI Yes. Our recipes call for water, so during the initial mix, we simply substitute the water with an appropriate amount of ice. (We weight all our ingredients, including water (ice) as opposed to measuring by volume. Easy and more precise/repeatable.) By the time mixing is done (we mix for about 10 minutes), the ice has melted and integrated into the mixture. Using this juicer method will warm the meat noticeably, so it's best to start with a very cold mix.

Also, this gent watched this video and purchased a used unit for about $60. He recently posted this video: kzbin.info/www/bejne/hGq7mIOjfr19hMU And here is the first video he posted after he purchased his used machine: kzbin.info/www/bejne/epWnYmt9fLuaaqs

Yes. In fact the USDA recommends this procedure for killing potential pathogens. I have to admit, that I don't follow it (my dehydrator is equipped with plastic trays), but it really is the optimal processing procedure from a food safety standpoint.

Joe, do you trust Clay? If so, go ahead and watch it. If you DON'T trust Clay, read the comments left by others, and decide for yourself. Some people think it's too long (but some people think "Gone With The Wind" is too long). I have to agree with Clay. I personally think it's good. Not great. But good.

No problems to report with any of the guns in this review. I keep them in the shed, away from the elements, and have had no problem with any of them.

@@JohnByTheCreek thanks 👍

You bet! Did you make hot dogs?

Well done, Frank! It took six years before someone spotted my misguided comment. Do you know how you kill a vegan vampire? Drive a steak through it's heart.

I'm not a doctor, but have you considered the possibility that it might be your eyes that are rotting? Have them checked, then come back and watch the video again. In fact, watch it 20 times....it helps the view count. P.S. - I pinned your comment so other viewers could take heed, and maybe prevent their daughters from making a mistake that could ruin their life, Geno.

Thanks, Jason! If you decided to make some, let us know how it turns-out!

You bet, John. Glad it helped!

Thank you! Glad you found it useful!

When my ex-wife dies, I bet she'll make similar noises.....unholy. Glad the video helped you out! Cheers!!

Hello Big Red: Yup, it's tricky to clean. I have to do the same thing. My gun is old, and it's not as difficult to slide the threaded black plastic ring as it was when it was new, but it still takes some effort. If yours is REALLY tight, you might want to try some spray cooking oil as a lubricant. Also, running it under really hot water might help soften the plastic a bit.

I brush works good@@JohnByTheCreek

Hello Leo: When you put two lazy old men together who enjoy great food, you'd be surprised what they can think of! :) You can purchase a used one pretty cheap (eBay). Check-out the comment left by angelo oliveri in this thread. Cheers!!

@@JohnByTheCreek You rock (hopefully for a long time (being a lazy old man myself).

@@leo.girardi We lazy old men deserve to take it easy, Leo. People forget that it was men who built the world! :)

Hey David: I left it in overnight. I can't remember exactly how many hours it was, but if you read through some of the older comments, I may have said. Try running it for 4 or 5 hours, then start testing every 30 minutes or so till you're satisfied with the dryness. A mixer will make all the difference in your finished product. Getting the meat to that gelled, sticky consistency is difficult when attempting it by hand. Glad you found the video useful. Come back and share your experience, and feel free to ask any question you may have! Cheers!!

@@JohnByTheCreek Thanks for responding. I left mine in for about 8 hrs, which may have been an hour or so too long. This dehydrator is a 1000 watts ... so very efficient. I rotated the trays, even though you don't really have to with my dehydrator. Take care.

Nicely done, Laura! That mixing step makes all the difference in the texture and mouth feel of the finished product. If you decide to experiment with formulating your own custom spice mix, let us know if you come-up with an intriguing new flavor combination. I'm always looking for new recipes to add to my collection!

I'm guessing you don't date much.

@@JohnByTheCreek Married for almost 30 years. I'm guessing you shit a lot. 😉

Nicely done! Guys, here's a link to Fonferek's video: kzbin.info/www/bejne/oHSXnodvj8ete9E

@@JohnByTheCreek thank you, sir! Great job on your install btw

@@juliusfonferek I noticed you were doing the work, and your brother was doing the talking. Take a tip from an old man; you probably need to be cautious about lending him money. :)

@@JohnByTheCreek Hahaha that sounds about right!

@@JohnByTheCreek hey i would have been doing some of the work but he likes to do it all him self! Lol! Btw i subscribed! Great channel! Im julius older brother!👍 I've got a video on my channel too of the barrel repair! Mines alot longer though lol!👍

Hello Laura: You're very welcome. I'm glad you're inspired to try again!! This is the jerky gun I used in the video: www.amazon.com/LEM-Products-468-Jerky-Cannon/dp/B000SQFGRS/ref=sr_1_2?dchild=1&keywords=LEM+Jerky+Cannon&qid=1614224957&sr=8-2 It holds about a pound and a half. And this is the nozzle I used: www.lemproducts.com/product/jerky-cannon-double-jerky-nozzle/all-jerky-products I've used this jerky gun for at least 10 years, and have been very pleased with it. No problems to report. I don't have any experience with jerky guns from other manufactures, so you'll probably want to read the reviews posted on sites like Amazon if you're shopping for a new one. I encourage you to read the comment section of this video. There have been lots of good questions that I've answered that might be of help to you. Remember to always follow the measuring instructions on the manufacture's packaging when adding the cure to your meat mixture. Curing salts can be injurious if used in excessive quantities. Follow the step by step instructions I showed in the video, and you'll soon be enjoying some great jerky! If you have any other questions, pleased feel free to ask. I'll do what I can to help. Cheers....and let us know how your jerky turned-out!!

Hi John! I finished my first batch of jerky this morning and I’m thrilled with the results...I accidentally got the Nesco Terriaki spice. It is a little on the salty side but I’m hoping the regular isn’t so salty. Have you ever messed around with using the Prague salt? It seems like it would be a lot cheaper but I don’t know anything about it...

@@laurawadman4036 Hi Laura: Well done! Make more!! Regarding Prague "salt", the more common name is "Prague Powder", and yes, I have used both types. Prague Powder #1 is the type used to make jerky. (Prague Powder #2 is used for product that requires a long cure time). And if you're trying to minimize cost, you can certainly blend your own spice mix, and add Prague Powder. The rule of thumb when using Prague Powder #1 is 1 level teaspoon per 5 pounds of meat. Here's a quick overview: preserveandpickle.com/curing-salts-prague-powder/ Again, I'm glad you had success with your first shot, and hope you'll come back and share the results of any new recipes you create!!