Ive used the American Harvest/Nessco brand seasonings as well. Its a good flavor.

I bought a manual grinder on Ebay but soon tired of turning the handle so I added a motor and some pulleys and enclosed it in a box with a handle so that I can move it easy. The grinder and it�s parts are in another box.

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Add the grinder and the hopper and I�m ready for work.
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Start with the largest hole plate that you have so the first grind goes easy
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Make sure to weigh your meat after the first grind to be sure of how much meat you are dealing with. This will tell you how much seasonings you will need.
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I really like the AH Nessco brand of spices. No matter what brand you use. Follow the instructions. Make sure to use a brand that includes a curing salt. Without this you run the risk of botulism poisoning.
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The cure is the salt looking stuff on the right.
[img]http://i28.photobucket.com/albums/c239/212007154/sausage/jerky9_06.jpg[/img]

Make sure to mix the seasonings with water. This will help to distribute the spices evenly. If you use them dry, the meat on top will be over seasoned and even after mixing you will not be able to get all the meat seasoned equally.
[img]http://i28.photobucket.com/albums/c239/212007154/sausage/jerky91_06.jpg[/img]

Pour the seasoning/water over the meat and mix by hand until you can't feel your fingers any more. (This is really cold meat)
[img]http://i28.photobucket.com/albums/c239/212007154/sausage/jerky92_06.jpg[/img]

Grind the seasoned meat a second time using a smaller hole plate. I use a hamburger sized hole plate.
[img]http://i28.photobucket.com/albums/c239/212007154/sausage/jerky93_06.jpg[/img]


Last edited by DIYguy; 04/16/14.