---For 6 pounds meat---
2 pk American Harvester
-pre-packaged mixed spices
-OR
-A combo of 2 tb salt,
-6 tb assort spices,
-4 tb garlic salt,
-1 tb black pepper
2 tb Cajun Sunshine Hot Sauce
1 tb Pepper, black
1 tb Soy sauce, your choice
2 ea Capfuls liquid smoke
3 lb Lean hamburger
3 lb 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 F 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 $2.50 a pound not including
spices. Where we shop, jerky sells for up to $1.99 for 1 to 1 1/2 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
