I like this beef jerky recipe because it makes really good use of all the lean meat trimmings I often have. It's also an especially good recipe to use with meat other than beef.
If you are a hunter (or just a lover of game meat), you'll really appreciate being able to make tender deer jerky with this method.
Even though I'm a great proponent of using store-ground meat in some of my sausage making, when you're making jerky, you really should grind your own. You want VERY lean meat, and you want it coarsely ground. The only way to be sure of that is to prepare it yourself.
As with whole muscle jerky, it really doesn't matter what method you choose to use for drying this jerky.
Click Here if you want a Review of Jerky Drying Methods.
You will also have to choose a way to form the ground meat into jerky.
There are 3 basic techniques you can consider for forming your ground meat into jerky. They are:
The jerky extruding machines that I have seen look a lot like large caulking guns. They have nozzle attachments that squirt out a flat 1 or 2 inch wide line of jerky mix.
I have to admit that I've never tried one of these gadgets. They look like they would work, but I suspect they aren't as easy to operate as they are represented to be.
I'm going to reserve my judgment for now.
This method I have used. It works quite well, and it doesn't require any special equipment.
Once the jerky has been dried, you take the entire sheet and quickly cut it into strips with a kitchen scissors. Voila! Jerky.
This is my favorite way to prepare a ground beef jerky recipe, but it does take at least one piece of more specialized equipment to make it work easily: An electric meat slicer.
You can remove the pan from the meat package after it has frozen, and just store the wrapped jerky block until you want to use it.
I often have 2 or 3 blocks in my freezer at any given time.
I have to say that I've tried just about every way I can think of to slice the frozen jerky, and the only thing that works well for me is the electric slicer. And that works very well.
Mix all the ingredients very well with the ground meat (as you would for sausage). Cover and put into refrigeration for 6 hours or up to over night.
Form the jerky strips by your favorite method and dry them as you would a whole muscle beef jerky recipe.