Ground Meat Jerky Recipe
(Pressed and formed venison jerky)
1- Make sure you freeze the ground meat you plan to use for jerky for at least 2 days. Freezing will kill any bacteria that may be in the meat. The meat you choose for ground jerky should be very lean and contain very little or no fat.
2- Thaw the meat in the refrigerator using safe thawing guidelines.
3- Here is the Recipe for Ground Meat Jerky:
3 pounds ground meat
3 tablespoons salt
1 level teaspoon quick cure
1 teaspoon onion powder
2 teaspoons garlic powder
1 1/2 teaspoons cracked pepper
1 teaspoon liquid smoke
3 tablespoons water
4- Mix spices, water and quick cure in bowl.
5- When the seasoning has dissolved in the water add 3 pounds lean ground venison. Mix meat and spice mixture thoroughly.
6- When you think you have mixed the meat enough, mix it again. Mixing by hand should take at least 5 minutes.
Jerky Gun Method of Forming Jerky Strips from Ground Meat mixture
1- Pack meat into the jerky gun tightly making sure there are no air pockets.
2- "Shoot" the ground meat mixture onto dehydrator racks leaving 1/8 inch spaces between each piece.
3- Once all the meat is placed on to racks, set dehydrator temperature to 145 degrees Fahrenheit.
4- Set dehydrator timer or a timer for 6 hours.
5- After about 2 1/2 hours spin the racks in the dehydrator placing the front of the rack to the back of the dehydrator. As you are spinning each rack, check to see if any of the jerky is done to your desired dryness. Pull these dried pieces and set to the side.
6- Continue drying until all jerky is done to your liking.
Pre mixed spices can be purchased at your local sporting good store, or online through this website
If you love jerky as much as I do, you cant afford not to make it your self.
The price of a good dehydrating set up will pay for it self in a very short time.
Compare the price of pre made jerky to the cost of making it your self.
If you love home made jerky as much as I do then you need to visit our web pages 100% Pure Venison.