Ground Meat Jerky
- Cooking Time: 6 hours
- Servings: 6-10
- Preparation Time: 20 min
- 1 pound 454 grams ground meat cow, buffalo, venison, elk or lamb are all delicious
- 1 tsp. 4.5 grams onion powder
- 1 tsp. 4.5 grams garlic powder
- 1/8 tsp. 0.5 grams spicy powder depends on you: paprika/cayenne/chili
- 2 tbsp. 30 grams Worcestershire sauce
- 2 tbsp. 30 grams soy sauce
- 1 tbsp. 15 grams ketchup
- 1 tsp. 4.5 grams salt
- 4-5 dried apricots chopped (~ 50 grams)
- Mix everything but the meat, let sit together for 10 min. then add the ground meat. Let this mixture chill in your fridge for 1-3 hours. Remove from the fridge. Place 1/3 of the mixture on a piece of waxed paper and press (or roll with a rolling pin) into long flat rectangles, a little less than 1 inch tall. Using a flat bladed butter knife, cut into pleasing strips (long straps are nice, but so are triangles) and dry or dehydrate. In a dehydrator it should take 6-8 hours (I leave it in overnight). In an oven, check it after 6 hours at 170 degrees.
I love to bring this hiking and keep it in my truck for food emergencies. (Getting stuck in traffic can constitute a food emergency). This is especially good for people with weak teeth or those who don’t want to floss after eating jerky. It’s economical and super yum. If you do not own a dehydrator, you can dry your jerky on a cookie sheet in the oven on its lowest possible setting.