Season used:
Also, for that extra kick, add 1 TBL of cayenne pepper per lb of meat!
Directions:
Mix 1 lb of ground lean meat (Beef, Bison, Venison) with 1 pack of Nesco’s Jerky Spice mix.
Using your hands, work the spice mix into lean meat in a bowl until season is mixed thoroughly. Then make golf ball size meatballs and place in a tray.
Setup a workspace using tin foil or wax paper. I find this works best because it will slide across the counter as you press out the jerky, making even slices whereas a plate would only make the jerky look like an accordion.
Using the Jerky gun included in the kit, place meat balls into the gun, close and tighten by pushing the ram forward until you see meat pushing out the press. Begin pressing out your strips of jerky (3 or 4 pulls work best). Use a knife to cut the ends from the jerky gun.
After pressing out 2 or 3 strips of jerky, transfer the strips over to the dehydrator tray using a long bladed knife. Once all the meat has been pressed out and placed into the dehydrator, grab yourself a beer or two and wait 2 hours while the dehydrator works at 145 degrees.
After 2 hours, remove each piece of jerky one at a time and press out any excess fat using a paper towel and folding over the jerky on the counter, then place it back into the tray.
Let the meat dehydrate for another 4 hour and check. If done, remove and let cool.
If you like that outback flavor, you can “Cold Smoke” the jerky which adds a lot of smoke flavor by inverting smoke from a grill over thru a chimney and into a box.
Shown below, I used a small amount of charcoal (8 Briskets) and a couple handfuls of Mesquite wood chips Take an empty paper towel tube and cut a hole about the same size into a small box which is filled with 3lbs of beef jerky.
The ideal here is: vent the smoke over without the heat, which passes thru the box full of jerky for about 10 mins. Then place box in the freezer for 10 min to prevent the jerky from cooking any further.













