24 hrs 10 mins
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.
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Units: US | Metric
- 1In a bowl, combine all ingredients and mix well.
- 2Cover and refrigerate overnight (12-24 hours).
- 3Load 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).
- 4Dehydrate for 6 hours.
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Nutritional Facts for Igniter Jerky
Serving Size: 1 (45 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 80.2
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 1.7 g
- Cholesterol 29.7 mg
- Sodium 33.0 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 9.5 g
The following items or measurements are not included:
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Hi Mountain hickory blend jerky cure