have used it on goose and venison, and it's yummy.
5 lbs ground meat
1/4 C soy sauce
1/8 C Worcester sauce
1/8C water
2 tsp Liquid Smoke
2 TBS salt
2tsp black pepper
2TBS onion powder
2TBS garlic powder
Place meat in a large glass bowl
Mix all the sauces & spices together then pour over the ground meat
Mix the marinade thoroughly into the meat by hand (like mixing up meatloaf)
refrigerate for 2 hours to marinade
Now, if you have a jerky shooter, load it up and squirt the strips onto the trays of your dehydrator.
The way I did it before I had a jerky gun was to roll the meat out between 2 sheets of wax paper with a rolling pin so that it's approximately 1.4" thick, then cut into strips.
Run in the dehydrator for 8-10 hours until a strip cracks when you bend it. It'll have the same consistency as the Slim Jim brand beef jerky.
To insure there is no resident bacteria, I pile them on a cookie sheet and stick them in a 175 degree oven for 30 minutes.
Allow to cool before packaging in a zip-lock or jar so that there is no condensation. Enjoy!!!!
These will keep well for a week or so at room temp, for up to a month in the fridge (if they last that long) or indefinitely in the freezer.
Never lasts more than a week in our house!
5 lbs ground meat
1/4 C soy sauce
1/8 C Worcester sauce
1/8C water
2 tsp Liquid Smoke
2 TBS salt
2tsp black pepper
2TBS onion powder
2TBS garlic powder
Place meat in a large glass bowl
Mix all the sauces & spices together then pour over the ground meat
Mix the marinade thoroughly into the meat by hand (like mixing up meatloaf)
refrigerate for 2 hours to marinade
Now, if you have a jerky shooter, load it up and squirt the strips onto the trays of your dehydrator.
The way I did it before I had a jerky gun was to roll the meat out between 2 sheets of wax paper with a rolling pin so that it's approximately 1.4" thick, then cut into strips.
Run in the dehydrator for 8-10 hours until a strip cracks when you bend it. It'll have the same consistency as the Slim Jim brand beef jerky.
To insure there is no resident bacteria, I pile them on a cookie sheet and stick them in a 175 degree oven for 30 minutes.
Allow to cool before packaging in a zip-lock or jar so that there is no condensation. Enjoy!!!!
These will keep well for a week or so at room temp, for up to a month in the fridge (if they last that long) or indefinitely in the freezer.
Never lasts more than a week in our house!
