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Beef Jerky Recipe

Monday, October 24, 2011 14:53

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2 # ground lean beef or venison
1 # ground chicken, turkey, or duck
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce

You can certainly use all beef or venison. I mix it really well with my hands. Fill the jerky gun, and use the “ribbon” fitting. Fill the dehydrator trays. (Three lbs. of ground meat fills the four trays of my dehydrator.)

(Where’s the “cure” you ask? If that’s the main reason you haven’t been making jerky, well, come on down! I hate sodium nitrate. Imagine my surprise when at my Master Food Preserver Class,Barbara Ingham, Wisconsin’s Extension food scientist and our teacher, said I didn’t have to use it! There was a catch. Without cure in it, you will store it in the refrigerator. If you are going on a camping trip, etc., it will keep for 2 weeks out of the refrigerator, but not indefinitely. This more than covers me for a day long shopping trip, or Rick for a day of pheasant hunting.)

After filling the dehydrator, set it at 145 – 155 degrees for at least 4 hours. Then place the dried strips on a baking sheet and bake in a pre-heated 275 degree oven for 10 minutes. This last step makes sure that bugs such as Salmonella and E. coli are killed. Jerky should not end up “crispy”. When you bend it, it shouldn’t snap in half — that is the kind of jerky you chew, and chew, and chew.

Done jerky will still hold together when you bend it.
If it snaps — overdone.
You now have a traveling piece of protein!

Linked To: Homestead Barn Hop

…..jean

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