Herb & Garlic Ground Meat Jerky

Try this jerky for a garden-fresh spin.

Serves: About 6 oz.
Prep Time: 6 to 7 hours
Dish Type: 17

Ingredients

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1 lb. 	lean ground beef
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1/2 cup 	chopped onion
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6 	cloves garlic
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1 cup 	chopped fresh parsley
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1 tbsp. 	chopped fresh oregano
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1 tbsp. 	chopped fresh sage
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1 1/2 tsp. 	salt
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1/2 tsp.	freshly ground black pepper
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Directions

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.

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.

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.