Jerky Cannon® | Bass Pro Shops

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 [Read More]

   
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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.

2 Questions | 8 Answers

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4 answers

Do you need casings

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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?
1 year ago
by
cazador
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A: 
No, I used lean ground elk meat and it turned out great.
5 months ago
by
ILBP
 - Arizona
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A: 
I did 20 pounds without casings and it was great. The casings are a pain to put on the tube.
9 months ago
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Sardog39
 - VT
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A: 
no need for casing for snack sticks.. more for your summer sausages and stuff like that
1 year ago
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cbrescue
 - cb va
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A: 
no casing needed- ground lean meat,drying racks or dehydrator go buy directions on mix can go wrong
1 year ago
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snookslayer775
 - stuart,fl
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3 years, 3 months ago
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dbass
 - Georgia
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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 jerky
1 year, 1 month ago
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JillKT
 - South Jordan, UT
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A: 
I used an attachment fo rour KitchenAid mixer that has holes about 1/4 inch in diameter.
1 year, 2 months ago
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kglad
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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!
1 year, 3 months ago
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k2clk
 - New Jersey
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A: 
just like hamburger meat you would by in the store
3 years ago
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california
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