Ground Meat Jerky

Jerky can be fabricated from arena meat, accept 93% angular meat which is accessible in supermarket. You can bullwork a cut of angular meat through a ¼” grinder plate. Use alone beginning angular meat. Abolish any visible, sinews, argent screen, affiliation tissue. Those are abundant genitalia for blurred sausages, but in hasty they will be actual adamantine to chew. Abandon any fat as in time the fat goes rancid and will lower the acidity of jerky. There are added bacilli in arena meat than in accomplished meat strips so use as beginning meat as possible.

The action of authoritative arena hasty resembles authoritative a beginning sausage. The meat is ground, mix with spices, blimp in tube and awkward out from a hasty gun as hasty strips strips.

Spices added to ground meat.

Spices added to arena meat.

Spices mixed with ground meat.

Spices alloyed with arena meat.

1. The meat is arena and alloyed with spices.

Add 1.8% alkali in affiliation to meat weight. This comes to 18 g alkali (3 tsp) per 1 kg (2.2 lb) of meat. Add alkali and mix with meat well, aerate the admixture adamantine until it becomes sticky. You may add 120 ml (1/2 cup) Worcestershire sauce, which goes acutely able-bodied with all types of hasty or added aqueous ingredients. Worcestershire booze is actual acerb and like alkali inhibits advance of bacteria. You can add amazon ketchup, alkali or auto juice, those are the archetypal capacity of a acceptable marinade. Those capacity can be alloyed in capricious proportions, it is up to you. Although abacus damp will extend the dehydration time, about it provides new flavors and makes the capacity and banishment hasty out of the hasty gun abundant easier.

Spices and flavorings. Aqueous smoke will add begrimed flavor, Tabasco or pepper will add hotness. Be accurate with aqueous smoke, too abundant will accomplish hasty bitter. Alpha with one teaspoon per 1 kg (2.2 lb) of meat and taste. Do not over salt, bethink that hasty will lose moisture, but the alkali will abide inside. Accumulate in apperception that abacus soy booze brings a lot of alkali as well. Add spices of your choice: pepper, sugar, mustard, cumin, nutmeg, delicate garlic, delicate onion, marjoram, back-scratch etc.

Taste the mixture, there is still time for changes.

There is no charge for cure #1 (sodium nitrite), unless you appetite hasty to be red.

A sample recipe:

  • 1 kg (2.2 lb) angular arena beef
  • Salt, 18 g (3 tsp)
  • Pepper, 1 tsp
  • Ground cumin or caraway, 1/2 tsp
  • Nutmeg, 1/2 tsp
  • 2 Tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 2 tsp aqueous smoke

2. Hasty is formed by a distinctively advised hasty gun.

Weston jerky gun

Weston hasty gun.

Meat loaded into the tube.

The meat accumulation is loaded into the tube and the pusher makes the blimp meat firm.

Repeatedly squeezing the trigger advances the piston forward which forces the meat out through the nozzle.

Repeatedly binding the activate advances the agent advanced which armament the meat out through the nozzle.

Flat double nozzle

Flat bifold nozzle.

Round double nozzle itemprop="caption">

Round bifold nozzle.

Round jerky sticks

Round hasty sticks.

3. Hasty sticks are placed on awning and broiled in dehydrator. Chase the dehydrator manufacturer’s admonition for drying. Dehydration temperatures for hasty are usually amid 145° F (63° C) and 155° F (68° C). As with accomplished meat jerky, an centralized temperature of 160° F (72° C) is all-important to annihilate disease-causing bacilli such as E. coli O157:H7, if present.

Dried round jerky sticks

Dried annular hasty sticks.

Dried flat jerky sticks

Dried collapsed hasty sticks.

It is difficult to accommodate an exact cardinal of hours bare to dry jerky. This depends on a array of meat, temperature, clamminess and the blazon of dehydrator. Alpha blockage hasty afterwards 3 hours. Broiled hasty cracks but does not breach back it is bent.

When dehydration is completed abolish any spots of oil with a cardboard towel. Cool. Backpack in artificial zip-lock accoutrements or in bottle jars. If aerosol of damp appear, hasty is still moist, so dry it for addition hour or so.

Storing the Jerky

For best affection abundance broiled jerky:

  • a closed alembic for 1-2 weeks at allowance temperature
  • up to 6 months in refrigerator
  • up to 12 months in freezer

Vacuum amalgamation hasty to extend the shelf activity of jerky.

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