It was browned and cooked after two hours or so, but I cooked it the remaining 3 hours to get it dried and it is great. Everyone will love these meaty protein snacks. (1oz of liquid ingredients = 2 tbsp). -2 tsp black pepper Used a mixer and mixed it up real well first. Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers. The flavor was good though, other than the saltiness. Enjoy!!! We tried this with ground venison. 126 calories; protein 12.2g; carbohydrates 0.7g; fat 8g; cholesterol 39mg; sodium 618.7mg. Smoked beef jerky is so easy to make and full of flavor. 1 pinch cayenne pepper, or to taste (Optional). I would hang the jerky from toothpicks (if using a roast) or place on cookie sheets (with tin foil underneath in case there is any dripping from the meat, which there will be). I REALLY love this jerky gun. My name is Will and I live in Colorado with my beautiful wife. My kids like it too. In reality, smoking beef jerky at home results in better flavor and texture compared to store-bought jerky. And a jerky gun. EXTREMELY salty! I used 96% lean 4% fat ground beef when making this jerky. This is also probably not necessary as I have prepared ground jerky in the oven before using purchased mixes and they were good without the addition of smoke cooking. The process is simple: slice the meat against the grain as thin as you can get it, let it soak in your marinade of choice (I basically threw mine together with what I could find But if this one is not available in your market, you could just use other cuts of beef.Just make sure that they are Learn which beef cuts are best for jerky, and everything you need to know to get started with If you don't have a meat grinder, use a food processor and pulse the beef with the spices in batches. Come back and let me know... You have a great following Will, there is too many to read, cause of the Covid pandemic and noticed the shelves were somewhat bare of Essentials, the what if scenario came to mind. Mix in Hi Mountain seasoning and cure and a ¼ cup of water to blend seasonings into the meat. But it’s better, because it’s made with As an Amazon Associate I earn from qualifying purchases. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven. Ground meat is also an excellent choice for making your beef jerky since its easy to chew and less harsh on the teeth although its texture is quite different from the ordinary whole meat jerky. Or regular old beef/whatever meat jerky with no marinating/no curing? Absolutely the best substitute for any prepackaged jerky mix. I think I'd use just half the amount of salt! I took other's recommendations and only used 1 teaspoon of salt per pound and that has worked well. It was only about an hour and a half until it was completely dry. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and "cook" until it has dried. I want/need to Dry store and preserve for many yrs. Absolutely the best substitute for any prepackaged jerky mix. Beef jerky is best when made from scratch. I have deviated just slightly. Mix well and refrigerate for 4-24 hours to help the meat bind together. Great flavor and adjustable to your personal likes. If using an oven, heat the strips for 10 minutes at 300°F with the oven door closed. Fire up your smoker, and get cooking today. If you are storing jerky for a long time, using curing salt will definitely help it be more shelf stable and is highly recommended. Arrange the meat in a single layer directly on the grill grate. 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