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Sriracha and Honey Ground Meat Jerky

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    Sriracha and Honey Ground Meat Jerky

    Sriracha and Honey Ground Meat Jerky (Oven Drying Method)

    2 pounds extra lean ground beef, venison, elk, or buffalo

    2 teaspoons canning salt
    1 teaspoon Morton® Tender Quick®
    (To make on Saturday) Wednesday evening, thoroughly mix salt and cure into meat, spread it in a thin layer in a plastic bin and cover with plastic wrap. Refrigerate overnight. Mix again morning and evening on Thursday and Friday. Saturday morning, mix the following ingredients into the meat and let set for 2 hours.

    1 teaspoons finely ground black pepper
    1 teaspoon coarse ground black pepper
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/3 cup Sriracha sauce
    1/3 cup honey
    2 tablespoons Worcestershire sauce
    2 teaspoons liquid smoke

    Press into strips or sticks with a jerky gun. Center racks in the oven and cook at 190 degrees for one hour. This should bring internal temperature to 160 degrees. Lower oven temperature to 170 and prop the door open slightly to release moisture. Maintain temperature between 140 and 150 degrees throughout drying process. Rotate racks every hour. Total drying time should be 4-6 hours.
    Mike - LaVista, NE
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