Summary
| Yield | |
|---|---|
| Source | Carl |
| Prep time | 30 minutes |
| Cooking time | 1 hour |
| Total time | 1 1/2 hours |
Ingredients
3 pound
ground beef, venison or goose 3 tablespoon
Smoked Paprika 3 tablespoon
kosher salt (I've replaced the cure with the Kosher salt to remove some of those lovely chemicals) 1 teaspoon
granulated garlic (or 2 fresh cloves) 1 tablespoon
Fennel seed (freshly ground) 1 teaspoon
anise seed (freshly ground) 2 tablespoon
red pepper (crushed) 1 dash
black pepper, fresh (a few grinds)Instructions
Grind all your spices as fine as possible.
Mix everything very well in a glass bowl.
Use jerky gun with smallest adaptor, use in 21mm colagen casing to stuff the meat in.
Smoke at about 160-180 ish until your preferred dryness is met.
I have done this with venison and used a jerky-gun to lay out sticks, they were good even without a casing because the outer layer got a nice shine to it while smoking and felt like they were cased when they were done.
Give that a try, you could always lose the anise and fennel and see what happens too. But add more pepper to add a little zip.
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