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Hot and Sticky Jerky - For 5 Pounds of Meat

Ground Jerky Recipe

Ingredients:
5 lbs lean meat              
4 tablespoons salt
1 teaspoon curing salt
2 teaspoons cayenne pepper
2 teaspoons red chili peppers, crushed
2 teaspoons chili powder
2 teaspoons yellow mustard seed, ground
3 cups corn syrup, liquid

•Note:  For a real brow sweatin' wallop double the cayenne pepper, red chili peppers and chili powder.

Directions:
1. Cut away as much fat/tallow as possible from the jerky meat.  The leaner the better.
2. Grind trimmed meat through 3/16" plate two times into a large mixing vessel.
3. Add all remaining ingredients; mix/knead well .
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor is.  Make changes if needed.
5. Place  meat between plastic wrap, use cardboard guides and roll out ground  jerky as shown in above photo series.
6. Refrigerate overnight (6 to 10 hours) to cure.  
7. Next day, spread jerky evenly on drying racks; dry at at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used.
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Cayenne Pepper Chili Powder Curing Salt (Prague Powder #1) 4 oz.
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Add Cayenne Pepper to taste in BBQ rubs, sausages, jerky recipes, and mexican foods.  Kicks up the heat in any recipe! 8 oz Chili Powder is a blend of spices and chili peppers that tastes as good in sausage and jerky as it does in your favorite chili or BBQ recipe! 8 oz
Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA.
Mustard Seed Ground Red Chili Peppers Crushed Sausage and Jerky Handbook
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Eldon's Mustard Powder is used to add a tangy kick to several of our
sausage recipes.  A not-so-secret addition to many sauces, and chicken
salad recipes! 8 oz
Eldon's Crushed Red Chili Peppers are used to amp up the flavor in any recipe! Add to sausages, jerky recipes, and sauces! 8 oz Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.
   
 
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