hamburger jerky mes style

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regul8dhbbyist

Newbie
Original poster
Nov 28, 2014
29
10
Loveland Colorado
So I decided to try my hand at hamburger jerky because my stepson and I like Jack links jerky. I used the recipe from masterbuilt's site and smoked with mesquite for 5 hours at 140. I had difficulty keeping the tbs going. So I would turn the temp up, get the smoke going and turn it back down. Three hours in I realized that I should have left the vent open all the way.

Call it a learning experience. I lack a jerky gun at the moment, but after the success today (meaning the missus is happy) I may get the jerky gun soon.
 
I bought the jerky gun and it s awesome... I highly recommend it... Your jerky looks tasty............
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Joe
 
The recipe I used is from the masterbuilt website. I made a 3# batch where the recipe is for 2#. If you do this just multiply the ingredients by 1.5.

Ingredients
2 lbs Ground beef (lean)
2 tsp Ginger (grated)
1 tbsp Allspice
4 tbsp Sugar
1 clove Garlic (minced)
½ cup Soy sauce

I let the mixture sit in the fridge for 24 hours. Then I pressed the hamburger into baking sheets lined with plastic wrap. Stuck them into the freezer for about 20 minutes to get them to cut and separate more easily.

I rotated the racks about every hour. After the wife tasted them, she suggested drying longer.so I turned the oven way down after the last picture, and dried an additional 90 minutes at 170 with the door open a bit so the temp stayed below 160.

Temps above 160 start to cook the meat and we just want it dried. I let it sit wrapped in paper towels overnight, but covered so the cat couldn't sample it. Jerky for breakfast was even better than jerky for a midnight snack.
 
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