Can’t take credit for this. It was originally posted to rec.hunting several years ago by Dean Johnson . . . found it on my hard drive, enjoy.
This recipe is for a chopped- style jerky. The advantage to making jerky this way is that when you are butchering the animal you don’t have to cut in butcher cuts, just bone n’ cube the whole animal. You can use any size scrap, so no meat is wasted. You can mix “scraps” from different meats. It’s quick and easy to make. I pack all the meat into 2 lb. bags and place them into the freezer.
When I want to make jerky, I just thaw out a bag. I place 1 lb. into a food processor along with the salt, mix, and liquid smoke then chop it up.
Next I have a gallon size zip- lock baggy with the sides split down. Place about a 1/4 pound ball between the split baggy and press it kinda flat with your hand.
Now use a rolling pin with sink washers placed on the ends of the rolling pin and roll the meat flat.
Peel back the top layer of plastic and use a round biscuit cutter to cut out the meat. Pull away the scraps and place the circles of jerky onto your drier rack. If you don’t have a dryer, place the meat onto a piece of hardware cloth and into the oven on the lowest heat setting.
Good luck and happy munching!
1/2 T salt 1 T of the mix 1 T of liquid smoke 1.5 TBS. paprika 1 TBS. cayenne pepper 2 TBS. brown sugar 1 TBS. black pepper 1/4 tsp. chili powder 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. parsley 1/2 tsp. cumin 1 tsp. Mrs. Dash
Territorial Rep: Bob Killin