There you go again squeezing your meat!I grind the meat and then use a massive caulk gun looking thing to squeeze out strips for most of my jerky. This allows me to mix the seasonings in and to use all parts of the animal that are usually riddled with silver skin or fat. Just trim all of that out, cube it, grind it, and squeeze it lol.
https://www.webstaurantstore.com/ba...PL65qJ4K7ipquS8aPvPN9lMb9a9YV-9hoCOKMQAvD_BwE
