Hamburger Jerky – (AIP option)

We are some jerky lovin fools, and this recipe has been a life saver. It’s so easy, and it’s wonderful to be able to enjoy jerky without the worry of the MSG and other additives! πŸ™‚

  • 2 lbs Grass Fed Beef or Bison (we have also used ground chicken or turkey)
  • 4 teaspoons Celtic Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Chili Powder
  • 2 – 3 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cayenne Pepper
For AIP compliant:
  • 2 lbs Grass Fed Beef or Bison (we have also used ground chicken or turkey)
  • 4 teaspoons Celtic Sea Salt
  • 2 – 3 teaspoons Black Pepper (leave out if you are sensitive)
  • 2 – 3 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1/2 teaspoon Ginger
Makes 32 servings

First we collect all of our spices and seasonings.

I find it best to mix this up in my kitchen aid so that the spices get well distributed throughout the meat. So place your 2 lbs of burger into the kitchen aid bowl and attach it to your mixer.

Start the mixer on a medium speed to break up the meat a bit to make it easier to combine with the spices. Mom suggested that I measure out the spices into a separate dish so that I can just add them to the meat all at once. This saves a lot of time and frustration over having to measure it out while the mixer is running.

Once everything is measured out, you can begin adding it to the meat…pour it in slowly, like you are seasoning a piece of meat for the oven. This gives the spices time to combine without clumping in one part of the meat.

After I get the spices added, I always crank up the speed and mix like crazy for a minute or so, just to make sure the flavors are even throughout. Then I dump the mixture into a glass bowl and cover with plastic wrap. It will live in my fridge until hubby gets home. πŸ™‚ HeΒ  just does so good with the jerky gun, I let him handle that part. πŸ˜› You, of course, can move right on to dehydrating!

When he gets home he loads the jerky gun and puts the jerky onto our 4 dehydrator trays. It takes our dehydrator about 5 hours to complete…yours may be different. I always suggest using the instructions that came with your dehydrator. There are so many differences between machines, that is just the best bet for everyone. πŸ˜‰

How many of you have dehydrators? Do you already have a family favorite jerky recipe? What other foods do you love to make with your machine?

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http://www.thehealthyhomeeconomist.com

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