Ground beef jerky
I have made a couple batches of 1/2 and 1/2 extra lean ground beef to ground deer,
I like the True North brand of seasoning in the original jerky flavor. I use about 3 Tbls.of season to 5 lbs of meat, I mix the spices in a couple oz. of hot water to hydrate before I mix into the meat. I then leave the meat in the refridgerator for 24 hours before i shoot the strips with caulking gun.
I prefer dehydrating in the over over smoking.
PS. I always dehydrate 1 strip before I do the rest to make sure the seasoning and flavor is good. before I dehydrate the remaining 5 lb. batch.
Last edited by DWS; 01-28-2019 at 08:16 PM.
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