Ground Beef Jerky Ground Venison Jerky Recipes

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

GROUND BEEF JERKY

Steps:

• Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
• Pass beef mixture through a meat grinder set with the finest blade.
• Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
• Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
• Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

VENISON JERKY

Steps:

• In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
• Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
• When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.