Herb & Garlic Ground Meat Jerky
1 lb lean ground beef
6 Cloves garlic
1 tbsp chopped fresh oregano
1 1/2 tsp Salt
1/2 cup chopped onion
1 cup chopped fresh parsley
1 tbsp chopped fresh sage
1/2 tsp freshly ground black pepper
1. In a food processor, combine beef, onion, garlic, parsley, oregano, sage, salt and pepper. Process until finely chopped and mixture has a paste-like consistency.
2. Fill jerky gun according to manufacturer's directions, or using a piping bag, pipe strips of beef mixture onto prepared baking sheets, leaving at least 1/2 inch between strips. Flatten, if necessary, to 1/4 inch thickness.
3. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.
- Tags: Jerky
- Excalibur Dehydrator Admin