Buffalo Jerky

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 11.0 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,020.0 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 24.9 g

View full nutritional breakdown of Buffalo Jerky calories by ingredient


Introduction

This recipe can be varied by what spices you want to use. However, you need to make sure you use at least 1 TBS of salt per pound of meat. I would suggest looking up the food safety cautions on the internet for homemade jerky. I do not make my jerky with nitrates because nitrates are poison. You can always refrigerate the jerky if you feel you have not used enough salt to preserve. This recipe can be varied by what spices you want to use. However, you need to make sure you use at least 1 TBS of salt per pound of meat. I would suggest looking up the food safety cautions on the internet for homemade jerky. I do not make my jerky with nitrates because nitrates are poison. You can always refrigerate the jerky if you feel you have not used enough salt to preserve.
Number of Servings: 4

Ingredients

    1 pound of Buffalo ground
    4 TBS of Bragg's Liquid Aminos
    1/4 tsp black pepper
    1 TBS Mesquite Powder (from Chicago Spice)
    1 TBS sea salt

Directions

Mix all ingredients together. Use a cookie press to make thin strips of the meat. Place on trays of a dehydrator. Make sure not to crowd the strips. You need to have good air flow. Set the setting on the dehydrator to 160 degrees F. It will probably take 6 hours to dry.

Number of Servings: 4

Recipe submitted by SparkPeople user JENACCOUNTING.