Jerky Puck Question

[MoHuka]

Could someone tell me the process for making jerky pucks.  I have some venison and 2 1/2-inch casings.  I assume I stuff it as soon as I mix the meat up.  I would still fridge it over night..but do I slice it before it goes in the smoker or smoke and then slice..etc

Any guidance is appreciated as always...I promise to post pics of the process/results

Thanks...Greg

[nepas]

Could someone tell me the process for making jerky pucks.  I have some venison and 2 1/2-inch casings.  I assume I stuff it as soon as I mix the meat up.  I would still fridge it over night..but do I slice it before it goes in the smoker or smoke and then slice..etc

Any guidance is appreciated as always...I promise to post pics of the process/results

Thanks...Greg

Mix the meat as you would GB jerky, stuff into the casing and you will have to put the stuffed casing in the freezer for 3-4 hours so you can slice easier into rounds before you smoke or dehydrate. Be sure to peel the casing from the rounds and work fast as the rounds defrost fast. If the chub starts to defrost you can put back in freezer. A slicer works faster than hand slicing.

[teesquare]

What is the ideal slice thickness Rick?

[Saber 4]

I slice mine at 1/4" but may go a little thinner next batch to see how much quicker they dry.

[MoHuka]

Could someone tell me the process for making jerky pucks.  I have some venison and 2 1/2-inch casings.  I assume I stuff it as soon as I mix the meat up.  I would still fridge it over night..but do I slice it before it goes in the smoker or smoke and then slice..etc

Any guidance is appreciated as always...I promise to post pics of the process/results

Thanks...Greg

Mix the meat as you would GB jerky, stuff into the casing and you will have to put the stuffed casing in the freezer for 3-4 hours so you can slice easier into rounds before you smoke or dehydrate. Be sure to peel the casing from the rounds and work fast as the rounds defrost fast. If the chub starts to defrost you can put back in freezer. A slicer works faster than hand slicing.

Thanks Rick....

[nepas]

Could someone tell me the process for making jerky pucks.  I have some venison and 2 1/2-inch casings.  I assume I stuff it as soon as I mix the meat up.  I would still fridge it over night..but do I slice it before it goes in the smoker or smoke and then slice..etc

Any guidance is appreciated as always...I promise to post pics of the process/results

Thanks...Greg

Mix the meat as you would GB jerky, stuff into the casing and you will have to put the stuffed casing in the freezer for 3-4 hours so you can slice easier into rounds before you smoke or dehydrate. Be sure to peel the casing from the rounds and work fast as the rounds defrost fast. If the chub starts to defrost you can put back in freezer. A slicer works faster than hand slicing.

Thanks Rick....

YW