Jerky Making - Ground & Formed Method

Instructions:

*Note: Because you are working with raw meat, it's best to wear disposable gloves when handling.

Handling cure safely: Jerky cure contains sodium nitrite, which is what makes it safe to dry meat at low temperatures. Measure only the amount called for, keep it out of reach of children, and follow the instructions on the package.

1) Place ground meat in a large bowl (To avoid a mess, be sure the bowl is large enough for vigorous hand mixing). Break apart ground meat.

2) Pour entire contents of cure packet over ground meat and by hand, mix completely. Working the cure in on its own first is the surest way to get it evenly distributed, which is what keeps the batch safe.

3) Pour in contents of seasoning packet and the ½ Cup of water. Hand mix until mixture becomes sticky and appears uniform in color, without any streaks.

4) Form your strips using one of these two methods:

• Jerky gun: Pack the ground meat mixture firmly into the jerky gun, working out any air pockets.
• Rolling pin: No jerky gun? Place a portion of the mixture between two sheets of wax paper or plastic wrap and roll to about ¼" thick. Peel off the top sheet and cut into strips with a knife or pizza cutter.

5) Lay the strips onto dehydrator racks or wire racks leaving ¼" of space between each strip. If you used a jerky gun, press the strips out slowly and directly onto the racks. Ensure that none of the strips are overlapping. Once all racks are full, place in dehydrator, oven or smokehouse.

6) Dry 4 to 6 hours. We used a standard dehydrator for this demonstration, but drying times will vary based on the amount of jerky, relative humidity and moisture content of meat. Properly dried jerky should be firm, not crisp - it should bend, not break. Refer to the charts below for detailed drying instructions based on the type of equipment being used for drying:

Conventional Oven:

Dehydrator Method:

Smokehouse Method:

Preheat the smokehouse to 145°F before loading. Follow instructions below.

*NOTE: These instructions are meant as a general guideline. Refer to and follow instructions of your brand smoker.

*** Until jerky shrinks 50% by weight or until done.

Storage Tips:

• Store jerky in a dark, dry place, preferably between 50°F and 60°F. Jerky will retain color and flavor for months if stored properly.
• Avoid storing in plastic containers or bags.
• If condensation appears inside your storage container, jerky should be dried further.