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.
Carefully and gently combine all ingredients in a medium-sized mixing bowl
Refrigerate, covered, for 1 hour 60 Minutes
- 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
When jerky has finished drying, store in a brown paper bag for about 12 hours/overnight in a cool, dark, dry cabinet
Transfer to zip-lock bags, airtight containers, vacuum sealed containers, or directly in your stomach!
Serving Size 5 pieces
Servings 0