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I have 7 1/2lbs of 80/20 hamburger, I want to make beef jerky, I need recipes. I have a MES 40" , I need recipes, Time and temp after warm up,and the heating coil is 800 watts according to the label on back
I use shorelunch jeky mix and I add spices to it for my tastes........Then I use a jerky cannon to shoot it out...........The shorelunch mix has directions for ground jerky......It has the times and temps.............Hope that helps.........
Allen, personal preference i guess, but i find 80/20 too much fat to lean ratio. I use 90/10 for ground beef jerky & you'll barely have to blot with paper towels. Just my preference though. GOOD LUCK, HAVE FUN!
A general rule of thumb is one tbs of salt per lb of meat. I have never made jerky from ground meat but that ratio may apply. More than likely youd need a bit less because you can mix the salt with the meat rather than having it permiate strips of unground tissue.