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Cheddar Cheese Ground Jerky Recipe

Browse the web's most trusted ground jerky recipes and learn how to make ground jerky using your own meat and a ground jerky maker from Dakotah Sausage Stuffer. It wasn’t long ago when the choices for ground jerky were limited to a couple of flavors, now the choices have grown to include such exceptional flavors as sweet and sour, honey barbecue, hot & tangy and Cheddar Cheese ground Jerky.

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 cumin powder (2.88 g)
2 1/2 tsp dry mustard powder (5.75 g)
2 1/2 tsp garlic powder (7.75 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp white pepper (6.8 g)
2/3 cup corn syrup solids (138 g)
1/2 cup non-fat dry milk (125 g)*
1/2 cup ice cold water (125 ml)
1 1/4 cup grated cheddar cheese (555 g)

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.

Notes:
*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 tsp. 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.

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