Herb & Garlic Ground Meat Jerky

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.