1 # ground chicken, turkey, or duck
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce
You can certainly use all beef or venison. I mix it really well with my hands. Fill the jerky gun, and use the "ribbon" fitting. Fill the dehydrator trays. (Three lbs. of ground meat fills the four trays of my dehydrator.)
(Where's the "cure" you ask? If that's the main reason you haven't been making jerky, well, come on down! I hate sodium nitrite. Imagine my surprise when at my Master Food Preserver Class, Barbara Ingham, Wisconsin's Extension food scientist and our teacher, said I didn't have to use it! There was a catch. Without cure in it, you will store it in the refrigerator. If you are going on a camping trip, etc., it will keep for 2 weeks out of the refrigerator, but not indefinitely. This more than covers me for a day long shopping trip, or Rick for a day of pheasant hunting.)
|Done jerky will have fibers that still hold together when you bend it.|
If it snaps -- overdone.
You now have a traveling piece of protein!
Linked To: Homestead Barn Hop