Jerky, Ground, Cured, Venison or Beef, Jeff's (#1), Lemon Pepper Red Curry

Ingredients

Lean Beef or venison

• 2.27 kg Lean ground beef or Venison (10% fat or less)

Marinade

• 100 g soy sauce
• 172 g Worcestershire sauce
• 11.5 g ground black pepper
• 22 g ground lemon pepper
• 10 g curry powder (red)
• 10 g ginger powder
• 14 g garlic powder
• 12 g onion powder
• 1 g ground coriander
• 43 g liquid smoke
• 6 g pink curing salt
• 19.6 g MSG (Accent)

Directions

1. In a bowl, combine the 1lb of ground beef with the other ingredients
2. Mix all the marinade ingredients first.

Mix in the ground beef thoroughly

1. Load the gun with the ground beef mixture & shoot 4-5” long strips onto a dehydrator tray

Dry in a dehydrator at 165F for 6 to 7 hours

1. 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

Notes

1 kg ~ 2.2 lbs

2.27 kg ~ 5 lbs