Making Dehydrated Meat sticks "jerky" at home.
Dehydrated Ground Meat Sticks
These dehydrated meat sticks are great protein sources for you and your family. Healthy, easy and super quick to make! These are made entirely without nitrites salt (curing salt).Â
Serves:
40 medium meat sticks
Time to Prepare:
15 min
Time to cook or cure:
5-6 hours
Skill
farce making, dehydrating
Serves:
40 medium meat sticks
Time to Prepare:
15 minutes
Â
Time to cook or cure:
5-6 hours
Skills:
farce making and dehydrating
Ingredients & Tools
Ingredients
- 1 kg lean beef meat, minced
- Â 1 tbsp salt
- 2 tbsp brown sugar
- 0.5 tbsp lightly smoked paprika powder
- 1 tbs ground cumin
- 0.5 tbs dried garlic powder
- 1 tbs dried tomato flakes
- 2 tsp cayenne pepper powder
- 1/2 cup white vinegar
Tools
- magimix
- mixing bowl
- baking paper
- dehydrator that goes to 75 Celsius or lower + oven
- Piping bag with wide mouth nozzle (or use hands to roll out)
Directions
Step by step instructions to make these meat sticks
- Mix the meat well with all the spices and the vinegar until the protein develops to the point where the meat becomes whitish and sticky.
- When well combined, either put into piping bag and squeeze out individual stick onto baking paper. If you do not have api[ping bag, divide the mixture into evenly weighed out little balls and roll them out into sticks.
- place them on the baking paper 0.5 inch apart to you guarantee good airflow.
- Place them in an oven on 130 degrees until the internal temperature hits 71 Celsius to make them food safe.
- Then place in the dehydrator for 5 hours until they are very dry and snap when you try to bend them.
- these are made for long term storage. If you like them more chewy, store them in the freezer
Fermented Vegetables
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