Jerky is easy to make. Just use lean, ground meat (90-95% lean is best). Use beef, turkey, or even wild game like deer. Just mix the meat with your favorite seasoning and 1/2 teaspoon of meat cure (sodium nitrate) per kilogram of meat to keep it preserved. Roll the meat into a log shape and put it into the jerky gun, then using the desired nozzle, shoot jerky strips onto Paraflexx or baking paper and dehydrate according to your dehydrator's manual. When it is done, cool the jerky and store it in a closed container in the fridge.
