|---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.
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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