Homemade jerky

Both these recipes are made easily in a dehydrator with a jerky gun (here’s an example) and store well in either the fridge or freezer. Much better alternative to store-bought jerky!

JerkyBeef jerky

Ingredients:

  • 1 kg extra lean ground beef (organic, grass-fed, and fresh is best)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp ginger
  • ½ tsp cayenne pepper
  • Or, whatever spices you like best

Directions:

  1. Add spices together with meat and mix thoroughly.
  2. Load meat into jerky gun and extrude onto dehydrator trays in strips.
  3. Dry at 155 degrees F for about 2 hours, then blot with a paper towel (if necessary) and turn strips over if you like. I used to do this, but now I usually just shuffle the trays on my dehydrator around about 2 hours in (moving the trays at the top to the bottom) and do not blot or flip the strips over.
  4. Continue drying for about 2 to 3 more hours.
  5. Strips are done when they splinter when bent, but don’t quite break.
  6. Remove strips from dehydrator and lay on paper towel while they cool to remove oil.
  7. Once cooled, store in Ziploc bag in fridge (for about 1 week) or in the freezer for longer).

Turkey Jerky

Ingredients:

  • 1 kg ground turkey (organic, fresh, dark meat is best)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp coriander
  • ½ tsp cumin
  • ½ tsp sea salt
  • ½ tsp ginger

Directions:

See above instructions for beef jerky.

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