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Ralph’s Original Jerky Sticks

I created this recipe almost immediately after testing out my new Jerky Gun with the included classic jerky seasoning packet. I've done a lot of research on jerky and have perfected the balance between dry and wet ingredients when using ground meat based jerky. The Cajan and Tajín seasonings give you a jab, while the curry gives you a punch of something different that you are not expecting! Consider it my Amuse Bouche of jerky.

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20DifficultyIntermediate

Yields12 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

Meat
 1 lb Lean Ground Beef (92%+)
Dry Seasonings
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
 2 tsp Cajan Seasoning
Wet Seasonings
 1 tbsp Worcestershire Sauces
 1 tbsp Liquid Smoke

1

Carefully and gently combine all ingredients in a medium-sized mixing bowl

2

Refrigerate, covered, for 1 hour 60 Minutes

3

- Load meat bullets into jerky gun and screw on the desired shape tip
- Squeeze out jerky ropes or strips onto your dehydrator racks
- Dehydrate at 160 degrees for 4-6 hours 4 Hours

4

When jerky has finished drying, store in a brown paper bag for about 12 hours/overnight in a cool, dark, dry cabinet

5

Transfer to zip-lock bags, airtight containers, vacuum sealed containers, or directly in your stomach!

 

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CategoryGround Meat, Jerky, JerkyRecipe, SnackCooking MethodDehydratorTags#groundmeat

Ingredients

Meat
 1 lb Lean Ground Beef (92%+)
Dry Seasonings
 ¼ tsp Curing Salt
 ¼ tsp Curry Powder
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Tajín Clásico Seasoning
 2 tsp Cajan Seasoning
Wet Seasonings
 1 tbsp Worcestershire Sauces
 1 tbsp Liquid Smoke

Directions

1

Carefully and gently combine all ingredients in a medium-sized mixing bowl

2

Refrigerate, covered, for 1 hour 60 Minutes

3

- Load meat bullets into jerky gun and screw on the desired shape tip
- Squeeze out jerky ropes or strips onto your dehydrator racks
- Dehydrate at 160 degrees for 4-6 hours 4 Hours

4

When jerky has finished drying, store in a brown paper bag for about 12 hours/overnight in a cool, dark, dry cabinet

5

Transfer to zip-lock bags, airtight containers, vacuum sealed containers, or directly in your stomach!

Ralph’s Original Jerky Sticks
IngredientsDirections

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Hi! I'm Ralph, and I started BiteSeeing.com back in 2007 to share my favorite recipes, restaurants, and kitchen toys. I currently live in Chicago, IL with my very awesome and supportive wife Stacy. Other test subjects in our house are our Siamese cat Lexie and two Chihuahua's, Abigail & Franklin.

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