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Beef Jerky




Source of Recipe


Redraspberry Girl


List of Ingredients




2 lbs of 90% lean ground sirloin, I mixed in:

2 tbsp. Morton Tenderquick
1/4 tsp. garlic powder
1/8 tsp. onion powder,
1/2 tsp. hickory salt
( I used McCormick Grill Mates Barbecue Flavor),

1 tsp. liquid smoke,
1 tsp. mustard seed,
1/2 tsp. ground black pepper,
1 Tbsp. paprika (this greatly improved
the look of the finished sticks)
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger.

Recipe



(I did a bit of research on cased sausage Slim Jim style snacks and a couple recipes contained nutmeg and ginger).

I stirred all the dry ingredients into 1/2 cup water to aid in mixing with the ground beef. After the mixture sat in the fridge for a few days,

I removed it and extruded it through the round tip of the jerky gun.

When I got to the last little bit that wouldnt go through the gun, I wetted my hands,and rolled it out like dough to make a uniform stick about the thickness of my finger.

As far as baking the sticks, There was quite a bit of disagreement in all the recipes that I found.

Some recommended drying them in a 150 degree F oven for 8 to 10 hours, some recommended cooking in a 300 degree F oven, and most fell somewhere in between.

I placed them on some small screen racks that I purchased from a local dollar store.

They were originally sold to grill vegetables on the grill, but worked GREAT for this- I balanced them across a large cookie sheetand opted to try the 300 degree F oven for 60 minutes.

I got about 20 foot long sticks out of the 2 lbs. of ground beef.

I turned them halfway through so they would cook evenly.