Igniter Jerky

Submitted by littleturtle

"The texture of jerky made from ground meat is different jerky made from a roast, but both ways are good, and I think this is a bit easier. This is a great beginner recipe if you have access to all the equipment and ingredients."

 

• Ready In: 24hrs 10mins
• Ingredients: 7
• Serves: 20

ingredients

• 1 lb lean ground beef
• 1 lb ground elk or 1 lb ground venison
• 5 teaspoons Hi Mountain hickory blend jerky seasoning
• 1 teaspoon Hi Mountain hickory blend jerky cure
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon red pepper flakes
• 1⁄2 tablespoon cayenne pepper

directions

1. In a bowl, combine all ingredients and mix well.
2. Cover and refrigerate overnight (12-24 hours).
3. Load into a jerky gun and shoot onto dehydrator racks (depending on the size of your dehydrator, you may need to make several batches to use up all of the meat).
4. Dehydrate for 6 hours.