Fiesta Flavored Jerky Recipe
Browse the web's best hamburger jerky recipes, and learn how to make hamburger jerky using your own meat and a ground jerky recipe from Dakotah Sausage Stuffer. When you crave jerky, force of habit may find you at the counter of your local convenience store buying store-bought jerky. With the right ingredients, however, you can make your own fiesta-style jerky seasoning and adjust it to meet your family’s taste preferences.
5 lbs lean beef or venison (2.27 kg)
2 1/2 tbsp pickling salt (48.8 g)
1 tsp Prague Powder #1 (5.7 g) *
2 1/2 tsp cumin powder (5.75 g)
2 1/2 tsp ground black pepper (6.25 g)
2 1/2 tsp oregano powder (5.75 g)
2 1/2 tsp garlic powder (7.75 g)
1 1/4 tbsp onion powder (13.5 g)
1/3 cup paprika (45 g)
1/3 cup Ancho chili powder (42 g)
1/2 cup non-fat dry milk (125 g)*
1/2 cup ice cold water (125 ml)
1. Chill beef or venison to 34°F (1°C), grind once through a 3/16” (5mm) plate.
2. Combine ground meat with remaining ingredients in a non-reactive container, mix well until mixture is sticky and batter like.
3. Form freshly mixed batter into jerky shapes or strips, refrigerate overnight to cure.
4. Arrange jerky shapes on oiled screens in a single layer, leaving enough space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until meat is dried to about 40-50% of its original weight (green weight).*
6. Properly dried jerky will keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.
*To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it bends or cracks but doesn’t break, it’s dry enough and ready to eat.
*It’s all but impossible to accurately measure 0.20 teaspoon of curing salt, so I use the metric/volume measurement of 1.14 gram s of Prague Powder #1 when I make one pound of ground jerky or smoked and cooked sausage.
Depending on the thickness and the method of drying, ground jerky can take anywhere from 6-12 hours to dry. Expect a 50-60% loss from start to finish.
*You may use soy-protein concentrate in place of non-fat dry milk.