Discover the ultimate venison jerky recipe with Born's Seasonings for an authentic North Dakota flavor. Perfectly seasoned and irresistibly tender, this jerky recipe brings traditional taste to every bite!

North Dakota Jerky 

Ingredients:

• 25 lbs ground beef/ venison (or your preferred ground meat)
• 1 package of Born’s premade all-in-one jerky mix
• water (recommended amount on the jerky mix package)

Equipment:

• LEM jerky gun
• Dehydrator (with trays)
• Mixing bowl
• Meat thermometer (optional, for checking doneness)

Instructions:

1. Prepare the Meat:

   • Start by thawing the ground beef if it’s frozen. Ensure it's at a manageable temperature to mix easily.

2. Mix the Ingredients:

   • In a large mixing bowl, combine the ground beef and Born’s premade jerky mix. Follow the package instructions for the exact amount of water to add. 
   • Mix thoroughly until the seasoning is evenly distributed throughout the meat. You can use your hands or a spatula to ensure everything is well incorporated.

3. Prepare the Jerky Gun:

   • Assemble your LEM jerky gun according to the manufacturer’s instructions.
   • Load the seasoned meat into the jerky gun. Make sure not to overfill it, as this can make it harder to extrude the meat.

4. Shape the Jerky:

   • Attach the nozzle to the jerky gun and press the handle to extrude the meat onto the dehydrator trays. You can create strips or use the optional nozzle to make round jerky shapes. Ensure the meat strips are of uniform thickness for even drying.

5. Dehydrate the Jerky:

   • Preheat your dehydrator to the temperature recommended by the jerky mix package. Most recipes call for a temperature between 155°F to 160°F (68°C to 71°C).
   • Place the trays in the dehydrator, making sure the jerky strips are not touching each other.
   • Dehydrate the jerky for 4 to 8 hours, depending on the thickness of the strips and your dehydrator’s efficiency. The jerky is done when it is dry and has a leathery texture but is still pliable. It should not be brittle.

6. Check for Doneness:

   • You can use a meat thermometer to ensure that the jerky has reached a safe internal temperature. It should be 160°F (71°C)

7. Cool and Store:

   • Allow the jerky to cool completely before storing it. Store it in an airtight container or vacuum-sealed bag. It can be kept at room temperature for up to a week, in the refrigerator for up to a month, or in the freezer for up to 6 months.

Enjoy your homemade jerky!

Born's Ground Jerky Seasoning Mix, 25 lbs. – Capital City Restaurant Supply

A pressed or rolled product. Once blended this can be dried in the oven, dehydrator, or your own smoker. Very traditional Jerky flavor with a slight peppery bite. 

25# Seasoning Mix

Jerky Cannon |LEM |468M – Capital City Restaurant Supply

Jerky Cannon |LEM |468 – Capital City Restaurant Supply

Dehydrator |LEM |1154 – Capital City Restaurant Supply