How to Make Jerky Using Ground Meat and a Food Dehydrator

It is easy to make your own beef jerky, or chicken jerky, or even turkey jerky using good quality ground meat. All you need to do is mix the jerky mix into the ground meat until well-blended, shape into jerky rolls or slices, then dry for about ten hours. This jerky is delicious and easy to eat.

Store your finished jerky in the refrigerator or freezer.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Food Dehydrator
• One pound of ground beef, ground chicken, or ground turkey
• Jerky Gun or Baking Sheet lined with waxed paper
• Jerky Spice Mix OR
• JERKY RECIPE:
• 1 Tbs salt
• 1 ½ tsp pepper
• ¼ tsp oregano
• ¼ tsp sage
• ½ tsp seasoning salt
• 1 tsp chili powder
• ½ tsp garlic salt

1. 
   Assemble ingredients for Jerky Mix.

   Assemble the ingredients and mix your jerky spice mix.

2. 
   Use a store-bought mix for quick and easy Jerky.

   OR Use a store-bought mix.

3. With your hands, mix the jerky mix into the ground meat until thoroughly blended.

4. 
   Make Jerky using a Jerky Gun.

   Load the ground meat mixture into your Jerky Gun and squeeze out onto the dehydrator trays. Place the dehydrator trays in the food dehydrator.

5. If you don’t have a Jerky Gun, roll out the ground meet mixture onto a piece of waxed paper. Roll the jerky about 1/8 to ¼ of an inch thick. On the waxed paper, roll the ground meat mixture in an oblong shape so it will fit onto a baking tray (cookie sheet).
   Put in the freezer until partially frozen.

6. With your kitchen scissors or a butter knife, cut the partially frozen ground meat into jerky-sized strips. Place the jerky strips on the food dehydrator trays and proceed as in Step 3.

7. Dry at 145 degrees for about 10 hours. Oil beads up on ground meat jerky. Begin checking the jerky after several hours, using a paper towel to pat off any beads of oil.

8. The jerky is ready when it is dry to the touch but still somewhat pliable. Cool thoroughly, then store the finished jerky in the refrigerator or freezer in zip lock bags or in glass jars with lids. Store the jars upside down for a few days to check for condensation.

Tips & Warnings

• • Use good quality lean meat.
• • Since you’re going through the trouble of making jerky, make it worth your while. Double or triple the recipe.
• • Meat dries to ¼ of its fresh weight.
• • Always label your food.
• • If the finished jerky is too salty, soak in brown sugar and water, and re-dry.
• The dehydrating process does not improve a poor quality of meat. Use good quality lean meat for the best results.

[ajmaddox]

on 10/29/2009 I didn't know this. Looks like those doggie treats! LOL I'll have to try it. 5*

[ajmaddox]

on 10/29/2009 I didn't know this. Looks like those doggie treats! LOL I'll have to try it. 5*

[inggymae]

on 8/25/2009 Fun article. I like the tip on using high quality meat.

[ermadoris]

on 8/24/2009 I will definetly try this. It sounds inexpensive to make compared to what we are buying in the store.