Jerky Cannon®
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- Large capacity
- Anodized aluminum barrel
- Includes two stainless steel nozzles
- Comes with two bags of seasoning and nylon cleaning brush
Heavy-duty jerky maker with a large capacity holds up to 1-1/2 lbs. of meat. Barrel is made of anodized aluminum and the ends are flared for easy loading and piston insertion. Heavy-duty drive with a plastic-coated steel handle, stainless steel rod and a plastic piston. Includes 2 stainless steel nozzles: 3/16" x 1-3/16" flat and 1/2" dia. round snack stick. Each attaches quickly with a half turn of the retaining ring. Comes complete with 2 bags of Backwoods® seasoning (1 jerky, 1 snack stick); each will season 5 lbs. of ground meat. Includes nylon cleaning brush. Complete instructions included. Imported.
Additional accessories for the Jerky Cannon sold separately and can be found through a product search using keywords Jerky Cannon.
Rated 4.9 out of 5 by 29
reviewers.
Rated 5 out of 5 I'm pretty impressed
I bought this in the Calgary location for $67 Canadian and I consider it money well-spent (even though I'm not sure why the price difference is so huge these days). I purchased the Gardenmaster dehydrator a few weeks back and have already run about 10lbs of sliced meat jerky through it with good results, but it's very labour-intensive that way so I figured I'd try the ground meat way.
After reading the reviews here I gave the thing a shot and it works great. It's like a heavy-duty food-grade caulking gun. Bit of a trick to load it well but once I got the hang of it it worked very smoothly, only taking me about 15 minutes to load all 5lbs into the dehydrator.
It's only my first time, but it feels like it should last quite a while. Good workmanship, and everything fits.
March 16, 2013
Rated 4 out of 5 by Libbyreb Jerky Cannon
I really like this Jerky gun, but the wife said she thought it was a little rough for cleaning up.
March 11, 2013
Rated 5 out of 5 by HunterDan64 Money Well Spent
This Jerky Cannon works Great . I squeezed out 5lbs of jerky in no time at all It took longer to fill up than it did to squeeze out . It is very smooth to use and the jerky came out in uniform size and shape . The Cannon is very rugged and I believe i will have many years of great use
February 27, 2013
Rated 5 out of 5 by tboner jerry cannon
The Jerky Gun is fabulous. I can make jerky from deer meat with no sugar or chemicals and it takes less then 15 minutes. 5 minutes to mix in spices and let it set over night and less than 10 minutes to squeeze it out onto dehydrator trays with this gun. Jery Cannon is bad to the bone. the gun. The cleaning worked great. I purchased the long brush for cleaing.Five stars to the company attitude and to the product.
January 29, 2013
2 Questions | 10 Answers
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I want to make snack sticks. I have heard arguments that you need casings and others saying you do not. Anyone with experience give me advice on this?
(read all my Q&A)
Answers
A:
I just bought the cannon and made jerky sticks with it today (no pork/fat). It worked really well without casings but I think if you want to use high-fat ingredients you'll need to so it doesn't leak.
A:
No, I used lean ground elk meat and it turned out great.A:
I did 20 pounds without casings and it was great. The casings are a pain to put on the tube.A:
no need for casing for snack sticks.. more for your summer sausages and stuff like thatA:
no casing needed- ground lean meat,drying racks or dehydrator go buy directions on mix can go wrongAnswers
A:
Any ground will work. We used ground deer and had no problems. It has a great consistency and after dehydrating holds together amazingly well.A:
My experience has been with ground beef from the grocery store which was the right coarseness. I think anything courser would interfere with the uniform width of the jerkyA:
I used an attachment fo rour KitchenAid mixer that has holes about 1/4 inch in diameter.A:
Two passes through the grinder is just fine. I also find that after you add the cure and the seasoning and leave it in the refrigerator for a day, the meat tends to take on a different texture. The meat will stick together more and become very smooth when it is extruded out of the Jerky Cannon. The most important thing, is to use meat that is very lean, 92%-95%. You will have very little fat pooling on the surface of the jerky which has to be wiped off before storing the jerky. Also, because of the low fat content, the jerky will stay fresher much longer without turning rancid from the excess fat. Try to store jerky in airtight containers, such as Mason jars or plastic containers that are able to be burped free of trapped air. Only store jerky after it has been fully cooled. Good Luck!A:
just like hamburger meat you would by in the store1 of 1
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