I have made ground meat jerky for many years now. Our family likes it better than whole muscle jerky (don’t hate me).
I decided to do a five pound batch every weekend for four weeks, and I started yesterday. Cajun was the flavour and it turned out great.
After it’s done, I wrap ten pieces at a time in wax paper, and vacuum bag. Should be shelf stable for at least at least a year. Anyone know for sure? I dry the meat quite well, so moisture isn’t a problem. Not that I expect it to last a year, but...... 😀
I plan on making a different flavour for each of the four batches.
I also went to the convenience store and found them selling 12 grams of ground meat jerky for $1.99!!!!
At those rates, the 900g I get from five pounds is worth $150!!!
So much cheaper, and so much better.
I decided to do a five pound batch every weekend for four weeks, and I started yesterday. Cajun was the flavour and it turned out great.
After it’s done, I wrap ten pieces at a time in wax paper, and vacuum bag. Should be shelf stable for at least at least a year. Anyone know for sure? I dry the meat quite well, so moisture isn’t a problem. Not that I expect it to last a year, but...... 😀
I plan on making a different flavour for each of the four batches.
I also went to the convenience store and found them selling 12 grams of ground meat jerky for $1.99!!!!
At those rates, the 900g I get from five pounds is worth $150!!!
So much cheaper, and so much better.
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