When I do a ground product (jerky mostly) I never use a gun. I have two and found that they don't really save time, are a pain to reload (one has three tubes but still a pain), and I get a better product doing it by hand. This is the way I do it. I make up my ground meat and spread it in a plastic wrap lined half sheet pan even with the top of the pan or I use a lined 9 inch loaf pan. Put in freezer to become firm (time depends on the container used and temp of the freezer). Remove from freezer and cut to desired thickness with an electric knife. It goes right on the dehydrator trays. One sheet pan will do about 11 pounds of product. My ground jerky isn't a cooked product so I use a commerical cure in the meat. IIRC it takes 1/8tsp for 15 lbs of meat but I'd have to check to be sure.
