tasty jerky -- no strings attached
Has anyone tried using ground meat? It's also a good way to use up any meat that's been getting passed over in the freezer, or to make room for fresher meat.
You can use your own spice recipe (I get a commercial mix that's made nearby.) Use the finer grinder plate, not the coarse one, and mix flavorings with the ground meat, refrigerate overnight to let everything soak up good.
I use a template (1/4" masonite is good) with a cutout about 6X8", lay it on the table and cover with a sheet of Saran Wrap, lay on enough mixture to more than fill the cutout, and cover with another sheet of Saran Wrap. Get out the ol' rolling pin and roll it all out, getting the corners filled too. Any excess will squeeze out the sides and be used for the next piece.
Lay finished pieces on trays for the smoker, oven, or dehydrator, dry to the moisture you want, and get outa the way! I picked this up several years ago, the fellow I was with transformed Sunday's buck into Tuesday's jerky, and Ive used his method ever since. The uniform thickness is the secret to having it dry evenly, and having it ground is the secret to saving your teeth trying to bite it off (if you still have teeth!)
After it's done you can break it into any size you want, even crumble it and add to your trail mix or pemmican.