|
Pittsburg, Kansas | We make our jerky out of ground hamburger mostly. We do not shoot it out of a gun, Instead we just pat it out thin using either two sheets of parchment paper or more lately two silicone sheets. Pat it out by hand then use a rolling pin to finish it off between the sheets. Quarter inch thick or so.
Then put the sheets that pretty much fill the dehydrator racks. When it comes out hot take a pair of scisors and cut it into strips of desired width. Can do a bunch of jerky at a time that way in the dehydrator. Don't have to try and shoot it out of the gun. Works great.
I bet half hamburger and half ground pork would be good. We have not tried that. We did make a fair amount of bacon jerky though. Wife loves it but she has to be careful how much fat she eats at once (no gall bladder). I think it is "ok" but prefer the hamburger jerky. I bet ground hamburger with about a quarter of ground up bacon would be great but we also have not tried that.
Edited by John Burns 11/23/2025 23:58
| |
|
pork jerky
