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This instructable is to make sweet and savory jerky using ground beef or deer.

Step 1: Prepare Your Ingredients

INGREDIENTS:

1 lb. of thawed ground beef or deer burger
1 tsp. of salt
2 dashes of pepper
1 dash of worchestershire sauce
1 dash of liquid smoke
A liberal covering of papaya enzyme or meat tenderizer
A handful of chopped dried fruit (cherries, blueberries, and strawberries work well)

Step 2: Combine and Mix the Ingredients

Chop the dried fruit and mix all of the ingredients by hand thoroughly.


Step 3: Roll Out Meat for Drying

Roll the meat into the size of a golf ball. Place it on aluminum foil and press the meat flat so it dries evenly.

Step 4: Dry It!

Place it in your food dehydrator or the oven with the door open at 200 degrees for 4-6 hours.

Step 5: Enjoy!

The jerky is done when it firmly bends. If it has drops of oil on it, just dab with a paper towel.

To store, just place in a ziplock and put it in the fridge.

Delicious!

I am in the process of making some and only made 1/2 pound but still there was more than i expected.
Man i started to do this with my own seasoning until i realized the meat i was using was already cooked and not raw. Well at least i have good taco meat now.
ok so u say 4-6 hours at 200 degrees with the oven door open well i live in kuwait and its like around 114 here this time of year. do u think i could do this outside in the sun? just wondering
also, i think you could just leave it on the rack without a fire. since its so HOT there!!!
YES! here is a video i found on youtube, showing you just that!!!!<br/><br/><div style="margin-left:15px;"> <object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/fUK3kTHPblc"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/fUK3kTHPblc" type="application/x-shockwave-flash" width="425" height="344" wmode="transparent"></embed></object></div><br/>
watch for dhub and falcons xD (i'm partly saudi)
would be good to have something to grind it really fine, it works okay with a jerky gun, but not great...also, when I make it I let the meat soak overnight or so....good strong flavor
Can someone explain to me why do don't have to actually cook the meat? I'm a noob to jerky. Thanks
Without fat or moisture it won't spoil easily. Plus the oven or dehydrator gets it up to pasteurizing temperature. I just ate some jerky in the back of my fridge that was dated more than a year old. It was delicious.
Wow! We have a hunter that hunts the deer in our field. I believe we get some venison ground beef, and lots of it! Well made Instructable, and I will try this soon!
Deer jerky is the best! If it is too "gamey" for some, the next batch can be neutralized with a pinch of baking soda. It is my first instructable, thank you!
Can you make the jerky without the fruit because to me meat mixed with fruit doesn't sound appetizing
With the fruit, it is a modified pemmican recipe. It is a great mix of sweet and salty, but you can definitely make it without the fruit!
This looks delicious. Do you have to use a dehydrator, or can you use wire racks instead? Maybe some other alternative?
You can use almost any drying method from a dehydrator, to an oven set to 200 degrees, to a cold dry method using a fan as long as there is enough circulation and it isn't too humid.
I have yet to try it, but I am curious to try Alton Brown's technique which he has used several times on his &quot;Good Eats&quot; TV show:<br/><br/><a rel="nofollow" href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html?">Alton Brown's technique</a><br/><br/><em>Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords.</em><br/><br/>Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours.<em></em><br/>
Awesome. Thanks. I've never made jerky before, but I think I'll give this a try.

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