How to make Beef Jerky from Ground Meat including Wild Game

• Ingredients

  • 1 pound ground beef lower fat is better in this case
  • 1 tbsp. garlic powder;
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • ½ cup soy sauce
  • 1 tsp beef bullion powder
  • 1 Tbsp liquid smoke

Found on mirlandraskitchen.com

Description

Ingredients

• 1 pound ground beef lower fat is better in this case
• 1 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• ½ cup soy sauce
• 1 tsp beef bullion powder
• 1 Tbsp liquid smoke
• 1 pound ground beef lower fat is better in this case
• 1 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• 1/2 cup soy sauce
• 1 tsp beef bullion powder
• 1 Tbsp liquid smoke

Directions

• Preheat oven to 170 degrees Fahrenheit.
• Combine all ingredients in bowl and mix thoroughly including any optional ingredients you have have decided to add.
• Divide mixture into flat strips. You can use a jerky gun for this or follow the directions in the post. The strips should be between ⅛ and ¼ inch thick. For ticker strips more cooking time will be needed.
• Place strips on baking cooling racks.
• Place racks in oven and let cook/dry for 2 hours.
• For a dryer jerky, increase cook time but do not shorten time to less than 2 hours. The jerky needs to reach an internal temperature of at least 160 degrees Fahrenheit for this recipe.
• For best long term storage I refrigerate the jerky in FoodSaver Bags or in Ziploc.
• Preheat oven to 170 degrees Fahrenheit.
• Combine all ingredients in bowl and mix thoroughly including any optional ingredients you have have decided to add.
• Divide mixture into flat strips. You can use a jerky gun for this or follow the directions in the post. The strips should be between 1/8 and 1/4 inch thick. For ticker strips more cooking time will be needed.
• Place strips on baking cooling racks.
• Place racks in oven and let cook/dry for 2 hours.
• For a dryer jerky, increase cook time but do not shorten time to less than 2 hours. The jerky needs to reach an internal temperature of at least 160 degrees Fahrenheit for this recipe.
• For best long term storage I refrigerate the jerky in FoodSaver Bags or in Ziploc.