Ground Meat Jerky

Ingredients:

1 lb Venison / Lean ground beef (10% fat or less)

Marinade:

2 tablespoon soy sauce

2 tablespoon worcestershire sauce

1 teaspoon ground black pepper

1 teaspoon ground lemon pepper

1 teaspoon curry powder (red)

1 teaspoon ginger powder

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon coriander

2 teaspoon liquid smoke (optional)

¼ teaspoon curing salt (optional)

Instructions:

1) In a bowl, combine the 1lb of ground beef with the other ingredients

2) Mix the ground beef and seasonings thoroughly

3) If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet

4) If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick

5) Slice the pan of beef into jerky strips 4-5" long and 1" thick

6) Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 ½ hours

7) Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried