Ground Jerky Recipes
Browse the web's best ground jerky recipes and learn how to make ground jerky using your meat and one of the new ground jerky makers from Dakotah Sausage Stuffer.

Cheddar Cheese Jerky

Chinese Sweet Pork Jerky
Black Pepper And Honey Jerky
Fiesta Flavored Jerky
Maple Flavored Jerky
Original Flavor Jerky
Hot And Tangy Jerky
Sweet & Sour Jerky


How To Make Ground Jerky
Begin the ground jerky process by combining the ground meat and jerky ingredients (or prepackaged seasonings) in an ample size mixing bowl or tub and mix thoroughly to form the ground jerky batter. Roll the batter into 6” (15 cm) x 1 1/2” (3.81 cm) diameter logs or large meatballs using up all of the batter mix. Set the shaped pieces aside briefly while you cut two 3” (8 cm) wide pieces of 3/16”-1/4” (0.48-0.64 cm) thick cardboard strips. You may have to double up the cardboard to achieve the correct thickness. Afterward, position the pieces perpendicular to one another and cover with a sheet of waxed paper. Place one meat shape into the center of the waxed paper. Cover with a second sheet and use a rolling pin to flatten the log to the thickness of the cardboard strips.

Place the jerky shapes, with the waxed paper intact, onto a cookie sheet. Continue the flattening process with the remainder of the jerky batter; refrigerate overnight. Next day, carefully peel away the waxed paper from the jerky shapes and arrange on drying screens in a single layer, making sure to leave enough space so air can flow freely around the meat. Place the shapes in a drying apparatus and dry at 145°F (63°) for 6 to 12 hours or until its properly dried. To test for dryness, remove one piece of jerky from the dryer and allow it to cool slightly before bending it into a U-shape. If it’s properly dried, it will crack (but not snap) when bent.

Safe handling Tips
With a growing interest in home jerky making, it becomes increasing important to practice precautionary safety measures . As previously stated, the hot pickle preparation method of precooking the meat to a temperature of 160° F (70°C) prior to drying, helps to provide protection against the survival of harmful bacteria.

But there’s also a number of other important safe handling and preparation practices you should be aware of as you enter into the exciting business of home jerky making. By adhering to these eight simple guidelines, you will have a leg up about the concerns of food safety, and know that the product you produce will be safe enough for your family and friends.

(1) Prior to making jerky, mix one tablespoon of bleach to one gallon of cold water. Sanitize the entire work area (all surfaces that will come in contact with the meat), including bowls, tubs, measuring utensils, knives and cutting boards with the bleach mixture. Allow all working surfaces and equipment to air dry before using.

(2) Wash your hands in hot soapy water before and after handling any raw meat.

(3) Raw jerky meat should be stored at 36-40°F (2-4°C) prior to it being processed. Furthermore, double check the cooling unit to make certain it maintains a steady 36-40°F (2-4°C).

(4) Given the fact that bacteria grows rapidly above 40°F (4°C), frozen meat should be thawed slowly in a refrigerator or cooler and not at room temperature.

(5) When you marinade jerky meat it should be done in a controlled cooler or refrigerator between 36-40°F (2-4°C). Do not save or reuse jerky marinade once it has been used, doing so could prove deadly.

(6) To avoid food-borne illnesses, caused by Salmonella and E-coli bacteria, it’s important to cook, or dry, all jerky and snack stick products to 160°F (70°C). This includes wild game (deer, elk, moose, antelope, caribou and bear) as well as domestic meats such as beef, pork, lamb, poultry, etc.

(7) Make sure to use a reliable thermometer throughout the heating/drying process to ensure the meat reaches the correct internal temperature. The USDA recommends 160°F (70°C).

(8) The use of curing salt is vital to jerky making because it changes the osmotic pressure in the meat batter, which in turn inhibits the growth of harmful bacteria.