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Herb & Garlic Ground Meat Jerky

Moderate  |  Time: 6 to 7 hours  |  Servings: About 6 oz.
Herb & Garlic Ground Meat Jerky
What you'll need:
  • 1 lb. lean ground beef
  • 1/2 cup chopped onion
  • 6 cloves garlic
  • 1 cup chopped fresh parsley
  • 1 tbsp. chopped fresh oregano
  • 1 tbsp. chopped fresh sage
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

How to make it:

Try this jerky for a garden-fresh spin.

  • 1. In a food processor, combine beef, onion, garlic, parsley, oregano, sage, salt and pepper. Process until finely chopped and mixture has a paste-like consistency.
  • 2. Fill jerky gun according to manufacturer's directions, or using a piping bag, pipe strips of beef mixture onto prepared baking sheets, leaving at least 1/2 inch between strips. Flatten, if necessary, to 1/4 inch thickness.
  • 3. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.
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