There are many reasons to make beef jerky. I’ve made my own in the past using my oven (because I don’t have a nice dehydrator, though I’m always open to a donation from a sponsor). The oven honestly works just fine, however it will heat up the house so it’s best saved for cooler autumn or winter days. You can simply set your oven on the lowest temp and prop the door open with the handle of a spoon. I can say that I’ve never attempted ground beef jerky in either strip form or stick form. Common Sense Home has done some experimentation and has a tasty recipe adaptation that works great with a beef jerky gun. Using the included attachments you can make thin strips, wide strips, or stick jerky. The kit that I linked to includes a few seasoning packets which I might use up but I would never purchase. They can be expensive and if you have made the personal choice to avoid GMO products then you will want to avoid the packets as they contain MSG and GMO products. For us, meat preservation is a big part of homesteading and jerky is a great way to do that. Ground beef jerky will help you to make good use of meats that are less costly or less prized cuts of beef. I would also think that this would be a great way to make fish jerky. I have made salmon jerky in the past and while it was tasty it was difficult to keep in larger pieces while dehydrating. I plan to try mashing the salmon up and using this recipe and jerky gun the next time I make salmon jerky. I would also tend to think that this recipe would work fantastically with ground venison or really any ground meat allowing you to use up less desirable cuts in a great way that tastes amazing and saves that sirloin, back strap, or roast for other meals. Have a great day, happy jerky making, and God bless!
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