Started with 4lbs of extra lean ground beef (95-5 meat/fat ratio) from a local butcher.
Went for a Tex-Mex Chili Lime flavour profile and added some extra heat with from a locally made hot sauce (Heartbeat Hot Sauce Dark Side of the Grill Shitake Szechuan)
Smoked in my Traeger Ironwood 885 at 180°F with SuperSmoke toggled on for 3 hours. I rotated the smoking racks every 45 minutes along with moving their position in the grill to ensure even cooking.
by Ego-Possum
4 Comments
Looks good! Have you made whole muscle jerky before? How does it compare?
I’ve made whole muscle jerky but haven’t done ground yet and am curious to try it!
Interesting. I have never made jerky from ground before but thinking I will give it a try.
For cutting it did you roll out and partially freeze so it is easier to cut and put on grates so it does no fall apart.
Is this how the commercial jack links flat sticks are made also?
So can we get your recipe, or do we have to beg? 😂