Beef Jerky Recipe
Posted: Sun Nov 29, 2020 10:39 am
It's been several years since I've made beef jerky, but I used to make it quite often, mostly with ground bison, but also with lean ground beef. I decided to make some today using 93% ground beef, which will be done between 6 and 8 o'clock tonight.
My nine year old Nesco Dehydrator came with a sturdy, plastic and metal Jerky Gun. I like the ribbon attachment which makes flat, long strips about an inch wide.
I found this recipe online (called Dakota Beef Jerky) when I first started making the stuff and liked it so much that it's the only recipe I use (and I do add the liquid smoke). Delicious.
The original recipe was for a 5 lb batch, but I scaled it back to make 1 lb batches.
1 lb. lean ground beef, bison, or venison
1 3/4 tsp Kosher salt
1/2 tsp liquid smoke (optional)
1/2 tsp fine ground black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp Prague Salt #1
Combine and mix the dry ingredients, then add the mixture to the meat, followed by the liquid smoke (optional) and blend thoroughly. Wrap the mixture in plastic wrap (or a storage bag) and refrigerate for at least 6 hours or overnight.
Form the jerky and dehydrate at 140 degrees for 8-10 hours.
----------------------------------------------------------------------
5 lbs very lean coarse ground beef (or venison)
9 teaspoons kosher salt
3 teaspoons liquid smoke
3 teaspoons fine ground black pepper
3 teaspoons onion powder
2 teaspoons granulated garlic
1 1/2 teaspoons cayenne pepper
1 level teaspoon Prague powder #1
My nine year old Nesco Dehydrator came with a sturdy, plastic and metal Jerky Gun. I like the ribbon attachment which makes flat, long strips about an inch wide.
I found this recipe online (called Dakota Beef Jerky) when I first started making the stuff and liked it so much that it's the only recipe I use (and I do add the liquid smoke). Delicious.
The original recipe was for a 5 lb batch, but I scaled it back to make 1 lb batches.
1 lb. lean ground beef, bison, or venison
1 3/4 tsp Kosher salt
1/2 tsp liquid smoke (optional)
1/2 tsp fine ground black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp Prague Salt #1
Combine and mix the dry ingredients, then add the mixture to the meat, followed by the liquid smoke (optional) and blend thoroughly. Wrap the mixture in plastic wrap (or a storage bag) and refrigerate for at least 6 hours or overnight.
Form the jerky and dehydrate at 140 degrees for 8-10 hours.
----------------------------------------------------------------------
5 lbs very lean coarse ground beef (or venison)
9 teaspoons kosher salt
3 teaspoons liquid smoke
3 teaspoons fine ground black pepper
3 teaspoons onion powder
2 teaspoons granulated garlic
1 1/2 teaspoons cayenne pepper
1 level teaspoon Prague powder #1
- Nesco Jerky Gun.jpg (22.02 KiB) Viewed 3282 times
.. it should be here on Dec 3rd .... any suggestions would be appreciated
Like I said, I liked the Dakota recipe so much that it is all I've used since I found it. Lean beef or bison (or venison) is best. I look forward to hearing about your first batch. 