Beef Jerky Recipe

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.) 

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.

 Linked To: Homestead Barn Hop 

…..jean

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