Original Flavored Ground Jerky Recipe
Browse the web's best jerky recipes and see how easy it is to make ground jerky using your meat and one of the ground jerky recipes from Dakotah Sausage Stuffer. You can use a commercial jerky mix or try any one of the following recipes.
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)*
1 1/4 tsp dry mustard powder (2.9 g)
2 1/2 tsp Ancho chili powder (7.0 g)
2 1/2 tsp onion powder (9.0 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp liquid smoke (12.5 ml)
1 1/4 tbsp ground black pepper (9.4 g)
2 1/2 tbsp corn syrup solids (34.5)
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.
*You may use soy-protein concentrate in place of non-fat dry milk.