Ground Grizzly Jerky
It is called: The Best Little Cookbook in the West. I thought it sounded like something fun and unusual to make that the kids would love this summer to take on hiking or camping trips (as well as an anytime snack-as my kids love jerky!). Don't be put off by prep and bake time....includes marinating overnight and oven time at a low temperature.
★★★★★ 1 vote5
10 lbground venison or other game
1 csoy sauce
2 Tbspworcestershire sauce
1 tspblack pepper
1 tspgarlic powder
1 tsponion pepper
1/2 tsphot pepper sauce
4 ozliquid smoke
How to Make Ground Grizzly Jerky
- Mix liquid smoke and spices thoroughly with ground meat. Refrigerate over night.
- Line cookie sheets with waxed paper or use non-stick pans and cooking spray. Spread evenly with meat mixture to approximately 1/4 inch thickness.
- Bake at 150 degrees for 4 hours. Brush meat with water and turn occasionally while baking.
- While still soft, cut part way through to score in strips. Finish baking. Cool on racks. Break apart. Store in jars or plastic bags in the refrigerator. May be frozen.