Ingredients

1 kg ground meat (deer, beef, elk, or moose)

2 tsp salt

2 tsp black pepper

2 tsp brown sugar

2 tsp garlic powder

Smoked paprika to taste (optional)

Smoothie (for Method 2)

Worcestershire sauce or mustard

Method 1

In a large bowl, mix the ground meat with salt, pepper, garlic, brown sugar, smoked paprika, and Worcestershire sauce until evenly distributed.

Cover the mixture with plastic wrap and refrigerate for at least 24 hours, or up to 3 days, to let the spices penetrate the meat.

Load the meat into a jerky gun and extrude it onto dehydrator racks, laying it down loosely to prevent sticking.

Set the dehydrator to 167°F (approximately 75°C).

Dehydrate for 5 hours, or up to 6.5 hours if a more well-done texture is preferred.

Allow the jerky to cool down before cutting into manageable sizes.

Store the finished jerky in Ziploc bags in the freezer for a healthy, nitrate-free snack.

Method 2

Mix black pepper, salt, onion powder, garlic powder, smoothie (any kind), mustard, no-fat ground beef. Leave the mix in the refigrator overnight.

Between two cooking sheets, flatten the beef with a rolling pin, spreading it out on the entire sheet. Pull the top sheet off.

Using the side of a spoon, create pathways on the beef creating virtual strips, it's okay if they are not completely disconnected from eachother, they can come off once cooked.

Put the oven at 90 C, and place the baking sheet with the beef in the oven. Leave there until dried, 2-4 hours.

Video