wilkes

GROUND JERKY

1 1/2 to 2 lbs. extra lean ground beef or any wild meat
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 tbsp. brown sugar

Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat. Refrigerate the mixture for at least a couple of hours or up to 24 hours for a stronger flavor. Roll the meat out in strips or patties and dry in 150 degree oven with the door ajar for 4 to 8 hours.
Drying time will vary depending on humidity and the fat content of the meat. Once removed from the oven jerky is cooled and stored in an open container to allow drying to continue. Seal the container to prevent further drying. Store in refrigerator or freezer.

looking for a recipe for ground deer jerky. i would like one that uses soy sauce. i have looked everywhere and can't find anything.