Try this jerky for a garden-fresh spin.
Serves: About 6 oz.
Prep Time: 6 to 7 hours
Dish Type: 17
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
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.