Ground Coffee Jerky
Today we are making some jerky! I always have a ton of ground venison lying around, so I will be using that to make some jerky! You can absolutely use beef if you'd like. Now do you like coffee? Then you will LOVE this recipe. Combines my love for a dark coffee with jerky. I am going to show you from mixing up our dry ingredients, to smoking it down on a pellet smoker how to make this recipe. If you are looking to mix up your jerky game, give this one a try!
YouTube Instructional: https://youtu.be/2D5j_DJHGuQ
Ingredients:
1000g Venison (or Ground Beef) ~2.25lb
6 Tbsp Freshly Brewed Strong Coffee
Percentages (by meat weight)
1.75% Salt
.25% Pink Salt 1
.5% Black Pepper
1% Garlic Powder
1% Brown Sugar
.25% Dark Cocoa
.08% Onion Powder
Step 1: Measure ingredients
First, brew a pot of strong black coffee
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 coffee in with your dry ingredients.
Slowely work the liquidy 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!
