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Light Pepper Jerky




Source of Recipe


Redraspberry Girl


List of Ingredients




5 lbs. lean meat, ground (beef or venison)
1 tsp. curing salt (pink)
2 tbsp. table salt
2 tbsp. white pepper
2 tbsp. black pepper, table grind
2 tsp. coriander, ground
1/2 cup non-fat-dry milk
1 to 2 teaspoons liquid hickory smoke, depends on individual taste
2 cups cold water, more if needed to make the mixture pliable.

Recipe



1. Combine the lean ground meat with the remaining ingredients and mix well.
2. Do a taste test by frying a quarter size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more of a particular spice. back to top
3. Place a baseball size piece of the ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" or 1/4" thick cardboard on both sides of the ground jerky mixture.
4. Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and cut the rolled meat into jerky strips or squares.
5. Layer the jerky strips on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
6. Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.
7. Or do it the easy way and load the freshly mixed meat and ingredients into the Dakotah Jerky Maker. Do not refrigerate the ground jerky meat mixture before extruding it through the jerky insert. Extrude two strips of ground jerky at once according to the Jerky Maker Instructions.