DYI Jerkey

[foxvalley]

After a couple weeks in the mtns., one of the only things that doesn't taste like #@$% is jerkey and water,and I always make sure I have plenty of jerkey for my trip.
There are two main ways to make jerkey,one is to slice roast or steak,marinate it, then dry it out, the other that I will describe here is made of ground meat(venison)and is my favorite method as it is made with the scraps,the most consistant taste, and curing.
Things you will need:
oven or dehydrator
jerkey screens
jerkey shooter
seasoning (LEM variety pack)

First, add the seasoning and cure to the ground meat. I mix all the different seasoning along with the cure packets that come with it, in a mason jar and mix well, then add two tablespoons per lb. of meat,mix well with the meat, then let it sit in the fridge for 24 hours.
Next fill your jerkey shooter with meat, and shoot on the jerkey screen. I cut the ends off with a scissors.
Next start to dehydrate the jerkey on low heat, around 140 or so. To much heat and the jerkey will get brittle before it is done, you will have to use your own disgrestion.
Keep an eye on it as it drys,and it will be close to being done when it doesn't feel soft in the middle.
After the jerkey is done,and still hot,I will roll the pieces in paper towel, and this will soak up any oils.Cool the jerkey off, then wrap in craft or freezer paper,then plastic bag, then put in freezer untill your trip. I have had this jerkey in camp for a month,and as long as it can breath,will last a long time.
Jerkey will weigh about 1/3 less than when you started.

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[elkstalker]

Thanks for the tutorial! I make sausage and whole muscle jerky but have never ventured to make the ground jerky, maybe I'll buy a gun and give it a shot Is that a GSP in the background? Looks like he is very interested in the process

[foxvalley]

You bet elkstalker,this is actually a super simple way to make great jerkey. And yes, Badger and Vee where no more than 6" away from the action the whole time.Badger is the camera hog.