A jerky gun turns ground meat into even strips or snack sticks, which you then dry in your dehydrator. It is the easiest way to make jerky without slicing meat by hand, and it works well for ground beef, ground venison and other lean ground meat. This guide explains how a jerky gun works, what to look for when choosing one, how two popular LEM models compare, and how to use one safely with a dehydrator.
Most people: the LEM Jerky Gun, which ships with nozzles and a seasoning packet
Prefer metal: the LEM Jerky Cannon in anodized aluminum
No gun at all? A zip-top bag with a cut corner works in a pinch (see below)
What a Jerky Gun Does
A jerky gun looks like a caulk gun with a wide barrel. You pack seasoned ground meat into the barrel, attach a nozzle and squeeze the trigger. A flat nozzle pushes out a ribbon of meat for jerky strips, and a round nozzle makes snack sticks. You lay the strips on dehydrator trays and dry them like any other jerky.
The main reason to use one is consistency. Every strip comes out the same thickness, so they dry at the same rate. Ground meat is also cheaper than whole-muscle cuts, and the jerky is easier to chew. The trade-off is that ground jerky needs more careful handling. Ground meat can carry bacteria all the way through, so the heating step matters even more (see below).
What to Look For
- Capacity. A bigger barrel means fewer refills. LEM lists its jerky gun at ¾ pound of ground meat per load.
- Barrel material. Plastic barrels are lighter and cheaper. Aluminum feels sturdier and holds up to heavy use.
- Nozzles. You want at least a flat nozzle for strips and a round one for sticks. LEM’s standard set is a 1-3/16 by 3/16 inch flat nozzle and a ½ inch round nozzle.
- Cleaning. Raw ground meat is messy, so easy cleanup matters. LEM lists its plastic-barrel gun as dishwasher safe, and aluminum barrels are usually washed by hand, so check the instructions for the model you buy.
- Seasoning in the box. Some guns ship with a seasoning packet, which lets you make a first batch right away.
Two LEM Options
LEM Products is the best-known name in jerky guns. These are the two models I would look at first. Confirm the barrel material and what is included on the listing before you buy, because LEM sells several versions.
| Model | Made Of | In the Box (per listing) |
|---|---|---|
| LEM Jerky Gun (model 555) | Heavy-duty; LEM describes its standard gun with a plastic barrel | Gun, multiple nozzles, Backwoods seasoning |
| LEM Jerky Cannon (model 468) | Anodized aluminum | Gun, nozzles, meat seasonings, cleaning brush |
LEM Jerky Gun
This is the one most first-timers buy. It comes with nozzles for flat strips and round sticks plus a packet of Backwoods seasoning, so you can make a batch the day it arrives. LEM says the seasoning packet covers roughly five pounds of meat. Check the LEM Jerky Gun on Amazon
LEM Jerky Cannon
The Cannon is the metal version, made of anodized aluminum and sold with nozzles, seasonings and a cleaning brush. It suits people who make jerky often and want something that feels solid. Check the LEM Jerky Cannon on Amazon
How to Use a Jerky Gun
- Start with lean ground meat. 90 percent lean or leaner. Fat does not dry and turns rancid, so lean meat gives better jerky. Ground venison is a good choice too.
- Mix in the seasoning. Follow the packet, or use a homemade blend (see jerky seasoning). Mix thoroughly until the meat gets tacky, then refrigerate it for several hours so the flavor develops.
- Keep the meat cold. Cold meat is easier to extrude and safer to handle.
- Load the barrel. Press the meat in firmly and avoid air pockets, which cause gaps and breaks in the strips.
- Squeeze out strips. Push them onto dehydrator trays (a nonstick sheet helps) with a little space between pieces. Aim for an even ¼ inch or thinner.
- Heat to 160°F. For ground meat, the USDA recommends bringing it to 160°F (165°F for poultry), before or after drying. Bake the strips on a rack at 275°F for about 10 minutes, then check with a thermometer.
- Dry at 145-160°F until the jerky bends and cracks without snapping. See the beef jerky temperature and time chart.
- Blot, cool and store. See how long jerky lasts.
For full recipes, see our ground beef jerky recipe, ground venison jerky recipe and ground deer jerky recipe.
Troubleshooting
- Strips break or have gaps: air pockets in the barrel or meat that is too warm and loose. Repack firmly and chill the meat.
- Meat sticks in the nozzle: the mix may be too dry or too cold to flow. Let it warm a few minutes, or add a teaspoon or two of water.
- Strips stick to trays: use a nonstick sheet or lightly greased trays, and lift the strips once they firm up.
- Uneven thickness: squeeze at a steady speed and keep the nozzle close to the tray.
- Greasy jerky: the meat was too fatty. Use a leaner grind and blot the strips with paper towels.
No Jerky Gun? Try This
You can skip the gun. Put the seasoned ground meat in a large zip-top bag, press it flat, and roll it between two sheets of parchment to an even ¼ inch. Freeze it briefly, cut it into strips with a pizza cutter, and dry as usual. It is slower and less uniform than a gun, but it works for an occasional batch.
If you are still deciding on a dehydrator to pair with a jerky gun, see our best dehydrators for jerky and the LEM dehydrator review.
Quick Answers
Can you use a jerky gun with any meat?
You can use it with any lean ground meat, including beef, venison, turkey and pork. Ground poultry must reach 165°F, so follow the heating step for the meat you use.
Is ground beef jerky as good as sliced?
It has a softer, more uniform texture. Whole-muscle jerky is chewier. Ground jerky is easier to eat and cheaper to make.
Do I need curing salt?
Curing salt is optional and many seasoning kits include it. See our jerky seasoning guide for when it makes sense.
How do I clean a jerky gun?
Disassemble it right after use and wash every part with hot, soapy water. Plastic parts labeled dishwasher safe can go in the dishwasher. Dry everything completely before storing it.
