"jess poling's" jerky mix i

Categories
Can/preserv
Ground beef
Mixes
Yield
1 servings
MeasureIngredient
  ---For 6 pounds meat---
2 packs American Harvester pre-packaged mixed spices OR
  A combo of 2 tbsp salt, 6 tbsp assort spices,
  4 tbsp garlic salt, 1 tbsp black pepper
2 tablespoons Cajun Sunshine Hot Sauce
1 tablespoon Pepper, black
1 tablespoon Soy sauce, your choice
2 eaches Capfuls liquid smoke
3 pounds Lean hamburger
3 pounds Lean rump, round, London broil, etc. meat, cubed
  And run through a meat grinder

Choose any lean meat (I have used rump, London broil, clod). Clean and cut out any fat, sinews, etc. that you can see.

Run through a meat grinder to grind into small pieces. Combine with lean hamburger meat (22 to 30% lean if you can find it.) Add all ingredients and mix very thoroughly.

If you have a jerky press, use that, if not, you may roll out on any flat surface and cut into strips and lay on racks of dehydrator.

I use the 145 degree heat and dehydrate for 4 hours, then test. If not dried to your liking, dry for another 1 to 2 hours and test again.

This recipe was made for approximately $2½ a pound not including spices. Where we shop, jerky sells for up to $1.99 for 1 to 1½ oz.

of jerky.

Makes approximately 6 lb. of jerky Originated by Jess Poling

Formatted for Compu-Chef v2.01 by Jess Poling Source: Jess Poling Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By JESS POLING On 12-29-94

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