1 pound lean ground beef
1 tablespoon onion puree
1/2 teaspoon black pepper
1 tablespoon Nama Shoyu (raw soy sauce)
1 garlic glove, pressed
1 teaspoon Hungarian paprika
1teaspoon salt (or to taste)
Take heaped spoon of ground meat and roll a ball with your hands.
Place balls on non-stick sheets, 2 inches apart from each other. Using bottom of the glass, press each meat ball down gently to flatten.
With a cookie cutter, cut the shape you want.
Add water to the meat to make it easier to push out.
Fill the jerky gun’s tube with the ground meat.
Shoot the meat into sticks or strips onto a drying sheet. Or roll the meat out with a rolling pin or the side of a glass and cut into strips.
You will need wax paper or non-stick sheets for first 2-3 hours of drying. Use paper towels during drying to remove excess fat and moisture.
Arrange meat strips on the tray of a
Dry for 1 hour at 145F (62°C), then down to 135F (57°C) for 5-7 hours. The longer you dry the meat, the less chewy the jerky will be.