Most Preppers Like Homemade Jerky!

Original post by watcher on APN

Home made jerky can be a great food source for storage and nutrition, but it also tastes great. Here are a few how to make it for ya.

Ground Chuck Jerky

Jerky – Traditional
3 pounds 85% lean ground chuck
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon liquid smoke
1/2 teaspoon Instacure #2, (optional)

Mix all the ingredients together in a bowl, load into a jerky making gun, and squeeze out laying lightly onto dehydrator trays. Dehydrate for approximately 18 hours at 140°. After the jerky is dry but still warm wipe off any grease.
Insta Cure #2 is a nitrate based preservative available from The Sausage Maker Inc. 1-888-490-8525
For spicier jerky add 3/4 T Cheyenne pepper for mild heat, 1 1/2 T for moderate.heat, 2 1/4 T for hot, or 3 T for ultra hot.

Jerky – Teriyaki
3 pounds 85% lean ground chuck
3/4 cup soy sauce
6 tablespoons brown sugar
1 tablespoon garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons liquid smoke
1/2 tablespoon black pepper
1/2 teaspoon Instacure #2, (optional)

Mix all the ingredients together in a bowl, load into a jerky making gun, and squeeze out laying lightly onto dehydrator trays. Dehydrate for approximately 18 hours at 140°. After the jerky is dry but still warm wipe off any grease.
Insta Cure #2 is a nitrate based preservative available from The Sausage Maker Inc. 1-888-490-8525

Here is another by kappydell on Apn

Ground Chuck Jerky

You might try my Ground Round Jerky – it is mild and easy. I make it when ground round goes on sale and it disappears very fast…

GROUND ROUND JERKY (about 30 pieces depending on how thick you roll…)
1 lb ground round
1 TB Morton’s Tender Quick )(salt section of store)
1 tsp sugar
1/2 tsp pepper (opt)
1/2 tsp garlic powder (opt)
1/2 tsp chili powder (opt)
You can spice up or down as desired. I usually omit chili powder and pepper if making for folks with ulcers.
Mix dry ingredients and knead into the meat very well. Rfrigerate 1 hour. You can put thru jerky gun, ior roll out 1/8 inch thick between 2 sheets wax paper, or use a jerky press. Dry on paper towels at 145-155 degrees for 1 hour. Pat off any oil with paper towels, turn over and dry another hour. Remove oil again. Repeat until dried to your taste – 2-3 hrs for softer jerky, longer for dryer. Pat off all the oil you can. Store in cool dry place up to 2 weeks; freeze for longer term. Morton salt company used to give out a free recipe book for their cure products – this was in it and is quite good. I like it much better than store bought, and most who try it cant tell from the taste it is not store bought.

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