Ground Moose Jerky

by Liz
(Vancouver, BC Canada)

I have a freezer full of ground moose, and we're spending the summer in a cabin without power, so ground moose jerky seemed like the best option.


Ground meat actually makes great jerky! I know liquid smoke is heresy to some but if you don't have the option of smoking the meat it's the next best thing.

You can mess around with the flavoring, add spices or sugar or substitute soy sauce for salt (substitute 2 tbsp soy sauce for 1 tbsp salt, and leave out the water).

I make small batches so I can fit it all in my dehydrator.

4 lbs ground moose
2 tbsp water
4 tbsp salt(pref. fine kosher salt)
2 tsp ground black pepper
1 tsp sodium nitrate or curing salt
1/2 tsp MSG (optional)
1 tbsp liquid smoke(I use hickory)

Mix all ingredients well with your hands, then with a rolling pin, roll the mixture out thin about 1 lb at a time (to a thickness between 1/4" and 1/8") between sheets of wax or butcher paper.

Cut into strips about 2" wide and transfer to dehydrator (or dry in oven on low, with the door slightly open).

I point a fan at it as well, because I live in a damp climate and it dries faster. Dry for about 12 hours, turning and moving the ground moose jerky so it dries evenly. Store in the fridge if you're keeping it for a while.

My cat absolutely loves this jerky and goes crazy when I'm eating it, so sometimes I crumble a little up as a treat for her.

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Keep Meat Frozen - Without a Freezer..
by: robbie

Take frozen meat with you. Dig a hole in the ground, or in a bank overhang, put the meat in a couple plastic bags put in the hole and cover with dirt. You will be surprised how long the meat will stay frozen.
Warmer the soil the deeper the hole.

Robbie

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Moose Jerky is Yummy
by: Mark - The Mooseman

Thanks for your contribution Liz.

What a great and innovative way to make jerky. We''l certainly have to give this ground moose jerky recipe a try.

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jerky
by: Anonymous

Just finished this recipe. Find it a little salty for my taste. Next time I'll use 2tbl spoons of kosher salt instead of 4.

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