Chinese 5 Spice Jerky
Today we are doing another ground jerky recipe! We are using Venison like usual, but feel free to use lean beef (90+)! Ground Jerky is a ton easier than full muscle, and using something like a jerky gun makes everything very uniform. I love this asian recipe, and have made it for the past few years. If you like chinese 5 spice, then this is absolutely something you need to try!
YouTube Instructional: https://youtu.be/WSNTD5UZTjU
Ingredients:
1109g Venison (or Ground Beef) ~2.5lb
Percentages (by meat weight)
1.75% Salt
.25% Pink Salt 1
2 Tsp White Sugar
2 Tsp Paprika
2 Tsp Cumin
1/2 Tsp Chili Powder
2 Tsp Black Pepper
2 Tsp Garlic Powder
2 Tsp Chinese 5 Spice
Step 1: Measure ingredients
Measure your ground meat (using metric units is really helpful here) - note, I use game meat, but beef can be used. Just keep the fat content low - somewhere above 90% lean
Measure out the dry ingredients above as a percentage of your ground meat
Step 2: Mix ingredients into meat
Mix your dry ingredients.
Slowely work the mixture into your ground beef and gently mix together until it is evenly distributed throughout
move your mixed meat to a try and cover. let it sit for a few hours or overnight in the fridge (this allows the pink salt to cure)
Step 3: Make your jerky strips
Once the meat is cured, its time to get our jerky into the right form. I like to use a jerky gun. They arent overly expensive, and it allows your ground jerky to be nice and uniform. If you dont have one, you can lay your meat on a cutting board. Cover it with cling wrap, and using a second cutting board flatten the meat entirely so its uniform. Then just cut it into strips with a knife.
Once you have your strips, put onto your dehydrator or smoker racks with some space between them
Step 4: Smoke the jerky
I smoke my jerky at 180 degree until I get the consistency I am looking for
this usually is about 3—4 hours, and there is an internal temp of 160-175
You want enough of the internal moisture to have been drawn out and evaporated.
If you still feel they need to dehydrate more, you can pull the jerky, let them cool off and then return to your smoker
Once its done, let it cool off before you chomp in!
Enjoy!
