RSS
Home
Make your own beef jerky
Print
Email
RSS
Subscribe
Beef bending point to bare snap shows readiness.
Meat candy. Chewy fun. More deliciousness in a bite than is almost legal. Almost.
One of my frustrations as I stalk through stores looking for a snack is eying delicious jerky, knowing it cannot be mine. At anywhere between 2-7 grams per miniscule serving, the carb cost is just too high, and for someone like me, even with a semi-normal blood sugar (hey, something about me has to be normal), the added sugars and chemicals caused me to starve afterwards, accompanied by the oncoming cravings.
When did beef jerky stop being all about the beef? You'll be pleased to note your jerky can be ingredients you can pronounce and enjoy, with flavors you'll come to appreciate.
Into saving some money? Good, because each pound of $3.50 grass-fed Laura's Lean Ground Beef (8 ounces post-drying)nets more than twice the standard amount of jerky (4 ounces), for one third of the price ($1.75 per 4 oz, versus $5). Sink your budget-lovin' canines into that, o carnivore friends.
Following are my favorite beef jerky recipes for use in a conventional food dehydrator or oven, using ground beef and a jerky extruder.
Must-have: Jerky extruder. Don't use Pla-Dough toys.
Basic beef jerky
1 pound ground beef
1 tsp pepper
1 tsp salt
Mix hamburger with seasonings until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.
Using an extruder, pipe jerky onto trays.
Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.
Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.
Store in a ziploc bag.
Each pound makes 8 ounces of dried beef jerky. The beauty of this method is that the carb count is 0, and your caloric count is only as high as the amount you consume of, essentially, only ground beef.
Half of a pound of raw hamburger makes a tray.
Basic Spicy Beef jerky
1 pound ground beef
5 tsp pepper
1 tsp salt
Mix hamburger with seasonings until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.
Using an extruder, pipe jerky onto trays.
Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.
Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.
Store in a ziploc bag.
Each pound makes 8 ounces of dried beef jerky. The beauty of this method is that the carb count is 0, and your caloric count is only as high as the amount you consume of, essentially, only ground beef.
Zesty Beef Jerky
1 pound ground beef
2 Tbsp Spicy Steak Seasoning *
Mix hamburger with seasoning until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.
Using an extruder, pipe jerky onto trays.
Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.
Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.
Store in a ziploc bag.
Each pound makes 8 ounces of dried beef jerky. **
Related Articles:
Add a Comment
