Fill up a kitchen aide mixer with jerky

[nomoreusmc]

This is my recipe I used when I did MWR jerky competitions. It's not going to be what you think. Hold on to your seats. This recipe is the max you can put in a stand mixer.

4 lbs of 80\20 ground beef (oh the scandle) fat tastes good
230g water
4g cayenne pepper
65g Kikkoman soy sauce
10 cloves of garlic and 1 onion chopped finally in a food processor with the juices included
Or 10g garlic powder and 16g dehydrated onions
8g red pepper flakes
20 g of tenderquick
14g cavenders seasoning
6 g each black and white pepper toasted and finely ground in a coffee grinder
Or 6g white and black pepper
17g liquid smoke (the horror)
12g smoked salt
23g accent (msg) yes it's necessary.

Mix in stand mixer for at least 3 min, combine everything put foil on overnight in the fridge, and dehydrate at 160 for 10 hours. Tougher chew on the smoker. Works in sticks but strips are so similar to whole muscle that most people have to be told it's ground.

Literally the best jerky in the world. Put it up against any, anywhere, any time.

Post done pics tomorrow, she's sleeping in the fridge

 

[nomoreusmc]

I sometimes add 18g of Coriander

No spicy version take out the red pepper flakes and half the Cayenne

 

[jcam222]

I'm in for the finish , I have a jerky cannon new in the box I need to use sooner or later

 

[Winterrider]

Yep, watching. . .

 

[Brokenhandle]

Me too!

Ryan

 

[nomoreusmc]

Been waiting 3 hours to vote. I hope I can get to it, line has gotten no better in 3 hours. This should be against the law. Didn't have these problems in the Reagan era and you knew right away who won the election.

 

[nomoreusmc]

Okay put a cookie sheet out tray out and spray the racks with Alvarado oil (My nutritionist made me switch) (being diabetic sucks) line the bottom of your dehydrator with foil. I highly recommend the double barrel tip.its way easier on your hands and seems to pass ground up connective tissue better.

 

[nomoreusmc]

Throw your meat back on the mixer and beat it like it owes you money. Add necessary water to make it smooth enough to run through your gun. This is probably the most important step.

 

[nomoreusmc]

Spray some of that oil down the barrel of your gun and run the plunger up and down before you load it. I just use a wooden spoon I find it works way better than the loader/plunger thing they give you.

 

[nomoreusmc]

Keep a small amount of tension on the meat ribbon and stack them as close as the tip will let you and you should be able to get every drop of that meat on a 6 tray dehydrator. You have to form the last strip by hand but you're used to that if you make sausage! Lol between protein extraction and the little bit of tension is the key to making it look like whole muscle. It's really just camouflage but it usually gets past the uppity ones until you say something which makes me grin.

 

[nomoreusmc]

I constantly get asked why I make ground beef jerky. And why I go to the effort. First is the cost. Not just meat but mainly soy sauce. This requires just a few grams where is whole meat would take bottles. I insist on Kikkoman so it's pricey Even when you buy it by the gallon or the 5 gallon tub. I use 80\20 because fat is creamy and tasty. But what about the excess? When You harvest your jerky pull the tray out of the dehydrator and put it down on some paper towels as you bag. Problem solved. Lastly because it's easier to chew for the dentally challenged! I tend to keep it in the freezer to hide it from my son. He's 6'4 and destroys jerky like his old man! Lol never lasted long enough to check for shelf stability but it is awesome

 

[nomoreusmc]

 

[Fueling Around]

Looks good

My teeth and jaw also thank me for making ground meat jerky. Only way I will make it from venison.

The high fat content will not make good shelf stability.

 

[nomoreusmc]

 

[nomoreusmc]

Always let them cool down to room temperature before bagging or it will condense moisture and mold your jerky. Don't ask how I know. 2lb 2oz is my normal return. Just barely over half.