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Free Recipe for Dried/Smoked Beef (Venison) - For 5 lbs of Meat Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes. Ingredients: 4 to 5 lbs. boneless beef or venison round, trimmed 1 teaspoon curing salt (pink) 3 tablespoons salt 2 tablespoons garlic granules 2 tablespoons Black Pepper 1 teaspoon white pepper 2 quarts ice cold water Directions: Combine all ingredients (except meat) in a non-metallic brining vessel; mix well. Pump meat to 10% of its own weight and submerge in brine solution. Refrigerate submerged meat for 7 days stirring and turning meat every other day or so. Skim mold from surface of brine if necessary. After 7 days remove the cured meat from the brine solution and pat dry. Do not rinse! To cook: OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry. Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool. SMOKER: Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry. Close damper. Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 160 degrees F; (fully cooked). Remove and cool. (Or you can take up to 48 hours or longer if you want truly old-fashioned dried beef. Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry. Expect about 40% shrink if you dry it all the way.

What is Encapsulated Citric Acid (Also Called Sausage Tang)? Encapsulated citric acid, often referred to as Sausage Tang , is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Encapsulated Citric Acid: The Secret Ingredient for Perfectly Tangy Cured Meats When it comes to producing the best cured meats or sausages, achieving that perfect balance of flavor and texture is a science. A key player in this process, especially for those looking to add a controlled tanginess to their cured meats without affecting the protein structure, is encapsulated citric acid (ECA). Whether you’re a home cook venturing into sausage making or a professional in the meat industry, understanding how ECA works can be the difference between good and great results. What is Encapsulated Citric Acid? Encapsulated citric acid is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Why Use Encapsulated Citric Acid? In sausage making and cured meat production, citric acid serves multiple purposes: Tangy Flavor : ECA is a great way to add a consistent, mild tanginess to your sausage or cured meat, similar to what you might find in fermented products like summer sausage or snack sticks. It’s especially helpful when you want that flavor without the long fermentation process. pH Control : ECA helps to quickly lower the pH of the meat, which is essential for food safety. A lower pH creates an environment that inhibits bacterial growth, extending shelf life and ensuring safe consumption. Consistency : Unlike adding citric acid directly, ECA prevents the acid from interacting with the meat during the mixing stage, where it can destabilize the proteins. The encapsulation ensures the acid is only released during the cooking process, preserving the structure of the sausage. How to Use Encapsulated Citric Acid in Meat Processing Encapsulated citric acid is incredibly easy to use, but there are a few key tips to keep in mind to ensure the best results: Proper Mixing : Add the encapsulated citric acid at the very end of your mixing process to avoid rupturing the encapsulation. Overmixing or excessive heat during mixing can break the coating prematurely, releasing the acid and affecting the texture of the meat. Temperature Control : ECA is designed to release its acid content once the internal temperature of the meat reaches 135-145°F. Therefore, it’s crucial to monitor the temperature during cooking to ensure proper release. Amount : The typical usage rate for encapsulated citric acid is around 0.8-1 ounce per 25 pounds of meat, but always check with your recipe for specific recommendations. Benefits of Using Encapsulated Citric Acid Quick Process : Unlike traditional fermentation, which can take days or even weeks, ECA allows for rapid acidification, making it a perfect solution for those looking to speed up production time. Consistent Results : Because it releases only when the meat is cooked to the correct temperature, it ensures consistent flavor and pH control every time. Shelf Stability : Sausages made with ECA tend to have better shelf life due to the immediate pH drop, inhibiting the growth of spoilage organisms. Common Uses for Encapsulated Citric Acid ECA is most commonly used in: Snack Sticks : Adds that distinctive tangy flavor associated with high-quality snack sticks. Summer Sausage : Traditional summer sausage is often fermented, but using ECA gives you that classic tang without the wait. Jerky : ECA works well in jerky recipes where a tart note is desired, and food safety is a priority. Cured Sausages : Products like salami, pepperoni, and other dry-cured sausages can benefit from the consistent tang and extended shelf life provided by encapsulated citric acid. Final Thoughts Encapsulated citric acid is a powerful tool in the meat processor’s toolkit, providing a reliable way to add tang, control pH, and ensure the safety and quality of your meat products. Whether you're making snack sticks, summer sausage, or experimenting with your own recipes, ECA allows you to skip the long fermentation process while still delivering that perfect zesty flavor. If you’re ready to take your sausage making to the next level, give encapsulated citric acid a try. It’s easy to use, enhances food safety, and ensures you’ll have that delicious tang every time! Where to Buy Encapsulated Citric Acid If you're ready to try encapsulated citric acid in your own recipes, you can find it in convenient sizes here at Eldon's Sausage & Jerky Supply . Whether you're making small batches or processing larger quantities, we offer 4 oz and 16 oz options to fit your needs.

Title: Debunking the Myths and Unraveling the Facts About MSG Introduction For decades, monosodium glutamate, commonly known as MSG, has been the center of controversy and confusion. Accusations of causing headaches, nausea, and other adverse effects have surrounded this flavor enhancer. Yet, in recent years, the tide has started to turn as scientific evidence emerges, shedding light on the real truth behind MSG. In this blog post, we'll explore the history of MSG, debunk the myths, and delve into the scientific facts to provide a balanced perspective on this much-maligned food additive. What is MSG? MSG is the sodium salt of glutamic acid, a naturally occurring amino acid found in many foods, including tomatoes, cheese, and mushrooms. The process of extracting MSG began in 1908 when Japanese scientist Kikunae Ikeda discovered that the unique taste of seaweed broth was due to the presence of glutamate. The flavor-enhancing properties of MSG were later commercialized, leading to its widespread use in the food industry. Myths Surrounding MSG 1. Headaches and Allergic Reactions: One of the most common myths about MSG is that it causes headaches and allergic reactions. This belief, often referred to as "Chinese Restaurant Syndrome," emerged in the 1960s but has been widely discredited. Numerous scientific studies have failed to find a consistent link between MSG consumption and headaches or allergies in the general population. 2. Obesity and Overeating: Another misconception is that MSG contributes to obesity and overeating by stimulating appetite. While some animal studies have suggested this effect, human studies have not provided conclusive evidence. Overeating is typically a result of complex factors such as individual eating habits, portion sizes, and overall diet, rather than a single food additive. 3. Brain Damage: There have been claims that MSG can cause brain damage due to its alleged neurotoxic effects. However, research conducted over the years has not supported this idea. The human body metabolizes and excretes glutamate effectively, making it safe for consumption when used within recommended levels. The Facts About MSG 1. GRAS Status: The United States Food and Drug Administration (FDA) has designated MSG as "Generally Recognized as Safe" (GRAS). It is one of the most extensively researched food additives, and numerous studies have confirmed its safety when consumed within acceptable limits. 2. Flavor Enhancement: MSG is renowned for its ability to enhance the umami taste, which is the fifth basic taste, along with sweet, salty, sour, and bitter. Umami is described as a savory, meaty, or brothy flavor, adding depth and richness to a wide variety of dishes. 3. Reducing Sodium Intake: By using MSG as a flavor enhancer, chefs and food manufacturers can reduce the amount of added salt in their recipes. This can be particularly beneficial for individuals trying to manage their sodium intake without compromising the taste of their meals. Conclusion While MSG has been subject to unfounded myths and controversy, scientific research continues to reaffirm its safety and flavor-enhancing properties. When consumed in moderation, MSG is a harmless additive that can contribute to creating delicious and satisfying dishes. It's essential to base our opinions on the latest evidence and separate fact from fiction when it comes to understanding the role of MSG in our food. As with any food additive, individuals with sensitivities or allergies should exercise caution and seek medical advice if they suspect adverse reactions. By embracing a balanced approach and relying on evidence-based information, we can appreciate the culinary benefits of MSG without succumbing to unfounded fears.

Introduction When it comes to enjoying delectable sausages and savory jerky, the secret lies not only in the quality of the meat but also in the artful blending of seasonings. Throughout history, seasoning mixtures have been used to enhance the taste, aroma, and texture of these beloved meat products. In this blog post, we will explore the fascinating world of sausage and jerky seasonings, the traditional methods, the science behind flavor enhancement, and the culinary innovations that continue to captivate our taste buds. The Basics of Sausage and Jerky Seasonings 1. The Art of Sausage Making: Sausage-making dates back centuries, with recipes passed down through generations. Seasoning mixtures typically include a combination of salt, pepper, and various herbs and spices. The choice of seasonings varies widely, ranging from mild and traditional to bold and exotic flavors. 2. The Craft of Jerky Seasoning: Jerky, the ancient preservation method of drying meat, has evolved into a beloved snack. Seasoning jerky involves marinating the meat in a carefully balanced blend of spices, often incorporating elements of sweetness, smokiness, and spiciness. The Science of Flavor Enhancement 1. Unraveling Umami: Like MSG, umami plays a crucial role in elevating the taste of sausages and jerky. Umami is the taste associated with glutamates, which are naturally occurring in ingredients like soy sauce, tomatoes, and mushrooms. Incorporating umami-rich elements in the seasoning mixture enhances the overall flavor profile of these meat products. 2. The Role of Salt: Besides preserving the meat, salt is essential in enhancing the flavor of sausages and jerky. It acts as a flavor enhancer, intensifying the taste of other spices and seasonings. Innovative Seasoning Trends 1. Fusion Flavors: In the modern culinary landscape, chefs and food artisans are embracing fusion flavors to create unique and unexpected taste experiences. Blending diverse cultural seasonings, such as Asian, Mexican, or Mediterranean influences, adds a creative twist to traditional sausages and jerky. 2. Health-Conscious Options: With an increasing focus on healthier eating, many seasoning blends are now designed to be low in sodium, sugar, and artificial additives. Instead, natural herbs, spices, and innovative ingredients are utilized to provide the same depth of flavor without compromising on health. DIY Seasoning Adventures 1. Customizing Seasonings: Making your own seasoning mixtures allows you to tailor flavors according to personal preferences. Experimenting with different combinations of spices and herbs opens up a world of culinary exploration. 2. Marinating Techniques: For homemade jerky, marinating the meat in seasonings allows the flavors to infuse thoroughly. Depending on the duration of marination and the chosen ingredients, you can achieve varying degrees of intensity and complexity in taste. Conclusion Sausage and jerky seasonings are an essential part of the culinary journey, infusing these meat products with distinctive and mouthwatering flavors. Whether adhering to time-honored recipes or venturing into creative fusion blends, there is no shortage of possibilities to tantalize our taste buds. Understanding the science behind flavor enhancement empowers us to appreciate the role of various ingredients and make informed choices when creating or selecting seasoning mixtures. So, next time you savor a delicious sausage or bite into a savory jerky, take a moment to appreciate the skillful artistry and thoughtful science that goes into crafting these delightful meat treats. And perhaps, embark on your seasoning adventure to craft personalized blends that suit your palate perfectly. Happy seasoning!

Introduction Flavor is the heart and soul of any dish, elevating it from ordinary to extraordinary. For a century, AC Legg's Seasonings has been a pioneer in the culinary world, adding a dash of magic to kitchens around the globe. As we celebrate the remarkable milestone of 100 years, it's essential to recognize the impact of this iconic brand on the culinary landscape and the joy it has brought to countless meals. The Legacy of AC Legg's Seasonings In 1923, Albert C. Legg founded AC Legg's Old Plantation Seasonings, based on his passion for creating exceptional blends of spices and seasonings. His commitment to quality, flavor, and innovation set the stage for an enduring legacy. Over the years, the company has grown, but its core values remain unchanged: providing chefs, home cooks, and food enthusiasts with high-quality seasonings that make every meal a delightful experience. Crafting Flavors That Last a Lifetime AC Legg's Seasonings owes its success to a relentless dedication to crafting blends that tantalize taste buds and satisfy cravings. Their team of expert flavorists meticulously select the finest ingredients from around the world, ensuring consistency and authenticity in every spice mix. With time-tested recipes and modern innovations, they create seasonings that have become staples in kitchens worldwide. A Diverse Range of Products One of the key factors contributing to AC Legg's Seasonings' success is its extensive product line. From traditional blends to contemporary flavors, their vast array of offerings caters to various cuisines and culinary preferences. Whether it's classic barbecue rubs, mouthwatering sausage seasonings, zesty marinades, or delectable snack stick mixes, AC Legg's Seasonings has something for everyone. Empowering Culinary Creativity While AC Legg's Seasonings has a rich heritage in traditional recipes, it also encourages culinary creativity. Chefs and home cooks alike have found inspiration in their products to experiment with new flavors and create signature dishes. The versatility of AC Legg's blends has paved the way for countless culinary innovations over the years. A Global Culinary Influence Over the past century, AC Legg's Seasonings has transcended borders, reaching kitchens on every continent. The brand's global presence has allowed it to influence diverse cuisines, introducing new tastes to people from different cultures and backgrounds. This cross-cultural exchange through food has been a bridge connecting people around the world. Community and Customer Appreciation AC Legg's Seasonings' century-long journey would not have been possible without the unwavering support of their loyal customers. From professional chefs to backyard grillmasters, the brand has become an essential part of the culinary journey for countless individuals. The company's commitment to listening to its customers' needs and feedback has fostered a strong and passionate community. Embracing Sustainability and Responsibility As a leader in the food industry, AC Legg's Seasonings recognizes the importance of sustainability and responsibility. Throughout its history, the company has made significant strides to minimize its environmental impact and support ethical practices. From sourcing ingredients responsibly to reducing waste, AC Legg's Seasonings aims to leave a positive legacy for the generations to come. Looking Forward: A Flavorful Future As AC Legg's Seasonings celebrates its centenary, it does so with an eye towards the future. The journey of flavor is far from over, and the brand remains committed to pushing boundaries and crafting new tastes that excite and inspire. With innovative products, customer-centered approaches, and a passion for excellence, AC Legg's Seasonings continues to be a driving force in the culinary world. Conclusion A century of flavor is no small feat, and AC Legg's Seasonings has achieved this remarkable milestone with grace, dedication, and an unwavering commitment to quality. From its humble beginnings to becoming a global culinary influence, the brand has left an indelible mark on the food industry. As we celebrate AC Legg's Seasonings' 100th anniversary, we savor not only the rich tastes but also the memories and experiences it has brought to our tables. Here's to a century of flavorsome joy and anticipation of what lies ahead! Cheers to AC Legg's Seasonings! Shop AC Legg's Seasoning here: https://www.eldonsausage.com/our-ac-legg-s-store

A Flavorful Journey of Sizzling Delights There's something magical about the aroma of sizzling meat, the crackle of charcoal, and the feeling of camaraderie as friends and family gather around a grill. BBQing is more than just cooking; it's a cherished tradition, a social event, and a way to celebrate life's simplest pleasures. In this blog post, we'll explore the art of BBQing, from choosing the right grill to mastering the perfect marinades, and discover how this culinary adventure can turn an ordinary day into an extraordinary feast. The Heart of BBQing: Choosing the Right Grill Before embarking on your BBQing journey, you'll need the right grill. There are several types of grills available, each with its unique advantages: a. Charcoal Grills: These traditional grills impart a distinct smoky flavor to the food. They require patience and skill to control the temperature but offer a genuine BBQ experience. b. Gas Grills: Gas grills are convenient and easy to use. With precise temperature control, they are perfect for quick weeknight BBQs. c. Pellet Grills: Combining the convenience of gas grills with the flavor of charcoal, pellet grills use wood pellets to infuse a rich taste into your dishes. d. Electric Grills: Ideal for indoor BBQs or small outdoor spaces, electric grills are simple to operate and require little maintenance. Essential BBQing Tools Apart from the grill, there are a few essential BBQing tools that every pitmaster should have in their arsenal: a. Tongs: For flipping and turning meats without losing those precious juices. b. Meat Thermometer: Ensures your meat is cooked to perfection and eliminates guesswork. c. Basting Brush: Essential for applying marinades and sauces. d. Grill Brush: Helps keep your grill grates clean and free of debris. Mastering the Marinades A good marinade can elevate your BBQ dishes to new heights. Experiment with various combinations of herbs, spices, oils, and acids to create tantalizing flavors. Whether it's a tangy citrus blend for chicken, a smoky chipotle glaze for ribs, or a zesty teriyaki for vegetables, marinades add depth and character to your BBQ creations. The Low and Slow Approach: Smoking Smoking is a BBQing technique that involves slow-cooking meat over indirect heat while infusing it with wood smoke. Popular woods like hickory, mesquite, apple, and cherry add distinctive flavors to the meat. Smoking requires patience, but the results are worth it—a melt-in-your-mouth tenderness and a symphony of smoky goodness. Side Dishes and Desserts BBQing isn't just about the meat; the side dishes and desserts are equally important. From classic coleslaw and potato salad to grilled corn on the cob and garlic bread, the possibilities are endless. And don't forget about the dessert! Grilled fruits with a scoop of ice cream or a warm fruit cobbler can be the sweet finale your BBQ party needs. Conclusion BBQing is an art form that brings people together, celebrating food, friendship, and the joy of sharing a meal. Whether you're a seasoned pitmaster or a beginner, the journey of BBQing is an exploration of flavors and techniques that can lead to unforgettable culinary experiences. So fire up the grill, gather your loved ones, and let the aroma of delicious BBQ fill the air as you create memories that will last a lifetime. Happy BBQing!

Comparing the Benefits and Features of Two Popular Salt Curing Methods Understanding the Basics of Cure Salt and Its Importance in Food Preservation - using cure salt, pink curing salt and sodium nitrite. Cure Salt 1 and Cure Salt 2, commonly known as pink curing salt, are additives used in food preservation and meat curing, cure salt, known as pink curing salt 1 uses sodium nitrite to help with food preservation and meat curing. Learn about their differences, uses, and the importance of sodium nitrite in these processes. When it comes to preserving and curing meat, Cure Salt 1 and Cure Salt 2 are two popular options that often come into consideration. Both of these curing salts, also known as pink curing salt, play a vital role in food preservation and ensuring the safety of cured meats. However, there are some key differences between the two that make them suitable for different purposes. Cure Salt 1, also referred to as Prague Powder #1 or Insta Cure #1, contains sodium nitrite as its primary ingredient. Sodium nitrite is a crucial component in inhibiting the growth of harmful bacteria such as Clostridium botulinum and preventing foodborne illnesses. It gives cured meats their characteristic pink color and distinct flavor. On the other hand, Cure Salt 2, also known as Prague Powder #2 or Insta Cure #2, contains a combination of sodium nitrite and sodium nitrate. This blend is commonly used for long-term curing processes where extended preservation is required. Sodium nitrate slowly breaks down into sodium nitrite over time, providing a more gradual release of nitrite during the curing process. The choice between Cure Salt 1 and Cure Salt 2 depends on factors such as the desired duration of meat preservation and specific recipe requirements. For shorter-term cures or recipes that don't require an extended shelf life, Cure Salt 1 may be sufficient. However, if you're planning to cure meats over an extended period or aiming for specific flavors associated with longer aging processes (such as dry-cured sausages), then Cure Salt 2 might be more suitable. It's important to note that both types of curing salts should be used in precise quantities according to recommended guidelines to ensure food safety. Proper handling and understanding of their respective uses are essential for achieving optimal results in meat preservation. In conclusion, while both Cure Salt 1 and Cure Salt 2 serve similar purposes in food preservation and meat curing, their composition and intended applications differ. Understanding the distinctions between these two curing salts will help you make an informed decision based on your specific needs and desired outcomes.

There are various types of sausage casings available, the most popular include natural casings, collagen casings, fibrous casings, and synthetic or plastic casings. Discover the characteristics and uses of each type to help you choose the right casing for your sausage-making needs. The type of casing used plays a crucial role in determining the final product's taste, texture, and appearance. There are several different types of sausage casings available, each with its own unique characteristics and uses. Natural casings are made from animal intestines, typically from pigs, sheep, or cows. They provide a traditional and authentic look to sausages and offer a natural bite and texture. Natural casings are commonly used for traditional sausages like bratwursts, chorizos, and Italian sausages. Collagen casings are made from collagen fibers derived from animal hides or bones. They are uniform in size and shape, making them ideal for mass production. Collagen casings offer excellent strength and elasticity while maintaining a consistent diameter throughout the cooking process. These casings are often used for hot dogs, snack sticks, and smoked sausages. Fibrous casings are made from cellulose fibers combined with other materials like paper or cotton. They have excellent moisture retention properties that help to maintain the shape of the sausage during cooking. Fibrous casings can be easily peeled off after cooking, making them popular for summer sausages and salamis. Synthetic casings are made from materials like plastic or nylon. They come in various sizes and shapes to suit different types of sausages. Synthetic casings offer great versatility as they can be used for both cooked and dry-cured sausages such as bologna or pepperoni. Each type of casing brings its own unique qualities to the table when it comes to sausage-making. The choice of casing depends on factors such as desired texture, cooking method, shelf life requirements, and personal preference. Understanding the different types of sausage casings allows chefs and home cooks alike to experiment with flavors while creating delicious sausages that satisfy every palate. https://www.eldonsausage.com/sausage-casings?page=2

Pepper Style Jerky Recipe Pepper-Style Jerky Seasons 5 Lbs. of Meat Whole-Muscle Jerky Recipe Ingredients: 5 lbs lean meat 2 tablespoons salt 1 teaspoon curing salt 1 teaspoon AC Legg's smoke flavoring or 1/2 teaspoon Eldon's liquid smoke 1 teaspoon onion powder 1 teaspoon chili powder 1 teaspoon cayenne pepper 2 teaspoons coriander seed, ground 2 teaspoons garlic powder 5 cups ice water coarse-ground pepper to taste Directions: 1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better. 2. Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer.. 3. Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents). 4. Slice the meat slabs into 1/4 to 3/8-inch thick strips. 5. Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well. 6. Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically. 7. Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips! 8. Sprinkle each piece generously with coarse-black pepper to taste. 9. Dry strips 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.

How to Make Ground Jerky Clean out your freezer and turn last years venison into ground jerky treats now! Just follow the easy step-by-step instructions. Ground jerky, hamburger jerky, chopped and formed jerky or restructured jerky, regardless of how you label it, has been around awhile. Commercial jerky makers figured out a long time ago how to formulate restructured jerky form lean beef trimming and increase there profit margins. Clever homemakers have been turning out "hamburger" jerky with rolling pins for years, prior to the creation of the modern-day jerky guns and the All Around Jerky Maker attachment. The process works! So well, in fact, that most jerky lovers have probably consumed restructured jerky without knowing it. It's available almost everywhere we go . . . supermarkets, convenience stores, gas stations, etc. Store-bought jerky tastes great as long as you don't mind paying for it. A one-ounce piece costs upwards of $2.00 per ounce which figures out to an incredible $32.00 a pound! You can make ground jerky at home for a fraction of this cost. The process is easy and you probably have everything you need to make it right in your kitchen! You can make it from deer, elk, moose, caribou, beef, chicken, turkey and lean cuts of pork---and you don't have to use the choice cuts. Any lean, clean trimmings (the bits and pieces of meat usually reserved for for ground meat or sausage) can be used with excellent results. So what are you waiting for? 1. Cut away as much fat/tallow as possible from the chilled jerky meat. 2. Grind the lean meat through the fine plate of your meat grinder two separate times. 3. Place meat into mixing bowl; add recipe ingredients and mix/knead well. 4. Place meat between plastic wrap, use cardboard guides and roll out ground jerky as shown. 5. Form jerky using the All Around Jerky Maker Attachment, or simply fill the Jerky Gun with seasoned meat and shoot out jerky strips. 6. Place strips on rack and refrigerate overnight. 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. See more information on drying in The Sausage & Jerky Handbook.

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.

Want to Learn how to cut jerky strips Always cut your jerky strips with the grain. If you're not sure which way the grain lays, cut a thin slice of the meat from the piece you've chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily, your likely cutting "across the grain". If it stretches and doesn't pull apart easily, your cut is likely with the grain which is exactly what you want. Learn how to cut jerky strips in these easy steps. Because of its availability, beef is the number one choice for most home jerky makers. The sirloin tip and any part of the round, including the top, bottom and eye of the round make excellent jerky. To get the best deal on these cuts purchase them in "roast" form when they're on sale. Other cuts of beef that make good jerky are the flank and brisket which are generally more expensive. Use the same lean cuts when you're processing venison jerky. 1. Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer. 2. Slice the slightly frozen meat into 1/4" to 3/8" thick slabs. Don't cut toward yourself. Protective gloves are advised. 3. Slice the meat slabs into 1/4" to 3/8" thick strips. Refrigerate or freeze until you're ready to make jerky.