directions
-
1
Combine seasonings
-
2
Combine 3 TB seasoning mix with all the cure mixture and blend throughly
-
3
Add liquid (1/4 cup water for every 1 lb
-
4
of meat) and combine with 2 lbs
-
5
lean hamburger
-
6
Mix by hand until thoroughly combined
-
7
Place in refriger- ator for 6 to 8 hours. Using a rolling pin, roll out between two sheets of wax paper or Reynolds plastic coated freezer wrap
-
8
Cut into 1/2 to 1 inch wide strips. Place in dehydrator until dry
-
9
While meat is dry- ing, blot excess oil with a paper towel
-
10
Save left- over seasonings for your next batch.
STEPHAN'S CAJUN HAMBURGER JERKY
ingredients
- Seasonings;
- 2 tsp. Herbs de Provence (can be made with equal
- parts Rosemary, Basil, Majoram, Oregano, Thyme,
- Lavender, Fennel, and Sage)
- 4 tsp. Cayenne pepper
- 1 TB salt
- 1 TB black pepper
- 2 tsp. white pepper
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. ground Cumin
- 1 1/2 tsp. dried Thyme leaves
- 1 tsp. onion powder
- CURE:
- 1 tsp. brown sugar
- 1 tsp. sugar
- 1 tsp. salt