Spiced Beef Jerky

This is a recipe using ground meat is inspired by Native pemmican. Native recipes include even more fat to nourish the nerves. Always be sure to add liver to any ground meat recipes to increase the nutritional value by leaps and bounds. It adds also a delicious rich taste that we love. If you aren’t a fan of liver, putting it in your ground meat is a great way to begin to incorporate this necessary food into your diet.

We have jerky as a snack every day! I have begun to try a new recipe. I’m writing this one down so that I can get start working on my new one!

Keep your jerky in the refrigerator even though it is preserved, so it lasts longer.


  • 3lbs of ground grassfed 20% fat
  • 1/2 lb beef or lamb liver processed in food processor to a paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon powdered ginger
  • 1 tablespoon garlic granules
  • 1 tablespoon onion granules
  • 2 teaspoons ground black pepper
  • salt (Shawn likes it less salty so I only add 1 tablespoon. You will find your right amount)


1. Mix, by hand, all the ingredients in a big bowl.

2. Take a small portion out of the bowl and roll it into a long sausage shape. it helps to have wet hands

3. Cover it with plastic wrap and roll it out with a rolling pin until it is about 1/8 of an inch thick.

4. Remove plastic and slice the flattened roll into strips about an inch wide. Place each strip on the tray for the dehydrator. Continue until all the meat is cut and in the dehydrator.

5. Dehydrate for 10-12 hours at 135 degrees or until the moisture has left the meat, but it is not overly crisp. Start checking at about 10 hours and every hour after that. The jerky will be uniformly dark when it is done.

6. Let it cool before bagging and refrigerating it.

7. Enjoy every day!!