Ground Moose Jerky
(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.