I told you back in the spring how I was inspired to try something new. I’ve not made a gyro kebab since then, but I have been quite busy turning ground venison into jerky.
The great thing about making your own jerky is that the flavors are endless. So far this jerky season, I’ve got seven flavors in the freezer BBQ, Fajita, Flaming Fajita, General Tso, Szechuan, Teriyaki, and Gyro.
Ground meat jerky is really easy to make. It takes a fairly inexpensive initial investment, a dehydrator and a jerky press, time, and patience. The hard part is really clean up/washing your equipment.
Since I’ve upped my jerky game this season, Big Sexy got me a new dehydrator, a Presto Dehydro®. The new dehydrator holds three pounds of pressed meat as does my old faithful Nesco/American Harvest dehydrator. The cool thing is that I can now process six pounds…
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