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Recipe by:
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ® Description:
Eliminate unwholesome ingredients such as refined salt and sugar, sodium nitrite, artificial flavors and colorings, and other preservatives and additives by making jerky yourself! Make it with organic and sustainable ingredients for an even healthier snack. Cook time: 24 hours Ingredients:
2 pounds extra lean ground sustainable meat
1 teaspoon each of dried, crumbled basil and oregano
1 teaspoon lemon pepper or ½ teaspoon ground black pepper
3 garlic cloves, minced or pressed or 1 teaspoon garlic powder
tablespoons dried onion flakes, optional
1 teaspoon finely ground unrefined sea salt or 2 tablespoons tamari soy sauce Directions:
Break meat apart in a shallow 1-quart bowl. Add remaining ingredients. Mix well with clean, bare hands to evenly distribute spices.
Form tablespoon-sized balls and flatten to ¼’ to ⅜’ thick, or use a jerky press or jerky gun to yield uniform strips, tubes or discs.
Oven drying: Preheat oven to 140° F. Line 2-4 cookie sheets or roasting pans with aluminum foil folded up at the corners to catch drips from roasting rack. Arrange meat without overlapping. Hold oven door ajar with a wooden spoon. Dry for 10 to 14 hours.
For crispier jerky, dry until a test piece splinters when bent.
Food dehydrator: Arrange meat without overlapping on as many racks as needed. Dry at 145 degrees for 10-14 hours.
Pat off beads of oil with unbleached paper towel. Cool and store in sealed jars, cellulose, wax paper bags or heavy zip-locking freezer bags.
This will keep 1-2 months at room temperature, 3 or more months in the refrigerator and indefinitely in the freezer. Recipe Number 90 added on 2006-10-19
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