Viewing a thread - Making hamburger jerky

Forums | Classifieds (87) | Skins | Language

You are logged in as a guest. ( logon | register )

Making hamburger jerky	View previous thread :: View next thread
Forums List -> Kitchen Table	Message format

John Burns

Posted 5/6/2024 10:20 (#10730672)
Subject: Making hamburger jerky

Pittsburg, Kansas

Some of you deer hunters are probably old hands at making jerky. But it is a new experience for us. Got the first batch done and it tastes really good. Wife tried 5 different flavors on 5 racks and all were good but we both liked the coffee (2 oz espresso to 1# beef) and Balsamic vinegar the best.

They all had basically the same base spices with the additional flavorings added.

We need about double the salt next time and a little more spice.

But all in all, for our first try, turned out very edible and delicious.

We used ground beef we had on hand from a half beef we bought. I am guessing about 80-20. We have seen numerous Youtube videos suggesting very lean hamburger. We had a little grease accumulation on the bottom but not bad. Wife suggested we buy 90-10 for next batch.

Any suggestions, experiences?

Edit: the white stuff is cooked dehydrated chicken wife uses to make chicken flour as a replacement for wheat flour for our low carb diet.

Edited by John Burns 5/6/2024 10:24