1 lb ground venison or pasture raised ground beef or chicken
1 tbsp organic coconut amino acids
1 tsp Bragg's no salt seasoning
1/4 tsp white pepper
Mix really well. There are two ways that we make jerky from ground meat, with a jerky gun or a patty maker. Either way you want about a 1/4 thickness of meat. I used the jerky gun and squeezed the meat right onto my trays. I set the temperature at 155 for 4 to 6 hours. After four hours watch them, you want them to bend but not break. All set for the dehydrator. When they were finished I took my kitchen shears and cut them into thirds.If you have metal dehydrator racks you can do this in your oven as well. A convection oven works best because it moves the air around. Set your oven at 155 and leave the door ajar slightly so that the moisture can escape.
These made an awesome breakfast stick as they tasted like breakfast sausage from the rosemary and sage in the no salt seasoning. It keeps best in the freezer but we eat it so fast that it doesn't get into the freezer. If fact, they ate it so fast that I didn't even get a picture of the finished product. Also, using the coconut aminos instead of soy sauce gave them a sweet and salty taste, which the kids really loved.
This post is shared at