Cajun Ground Beef Jerky

Cajun Ground Beef Jerky

Made with a jerky extruder (jerky gun). Turkey works the same way.

Ingredients:
1 pound lean round roast
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon Cajun spice blend

Directions:
1. Trim all visible fat and connective tissue from the meat and cut into roughly 2-inch cubes. Place in a food processor.
2. Mix all the seasonings and pour over the meat.
3. Process until the meat is very finely chopped; coarser meat won't extrude well and will crumble after drying.
4. Load into a jerky extruder and pipe onto dehydrator trays.
5. Dry at the dehydrator's highest setting (about 145°F) until dry and leathery, about 4 hours for 4 trays. A convection oven also works well.
6. Store in tightly closed glass jars, refrigerated if you like.