Bratwurst Jerky

Yes, caps are needed for the quote - we got a bit unhinged with it.

At some point after making a jerky version of my Swedish Potato Sausage*, we started looking at other sausages that would work as jerky.

The thing is, we didn’t want to directly jerky actual sausage. There’s so much fat - and sometimes fillers - involved, that none of them are likely to make great jerky.

So, we used the flavours of the sausages, along with a lean ground meat base. The idea was less about jerkying an existing sausage, and more about making sausage inspired jerky!

We’ve already posted our Spicy Italian Sausage Jerky - FABULOUS! - and I’ll eventually post my breakfast sausage jerky recipe.

For now, though, I’m going to share our recipe for bratwurst inspired jerky. Is it weird to do this? Maybe - but it sure makes a tasty pork jerky!

Anyway, let’s look at what you’ll need for a batch of your own brat inspired ground pork jerky.

* Yes, potatoes and all: Potato Sausage Jerky!

Equipment

There are two specialized pieces of equipment that I use for making jerky, beyond basics like spoons, bowls, and measuring cups:

A Food Dehydrator

While you can apparently make homemade ground pork jerky in a regular home oven, I’m not a fan of running one for hours on end.

I’ve had food dehydrators before - the basic kinds with no time or temperature controls, - and I’d always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.

I’ve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.

It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies I’ve been making!

Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station. (Really, more for something different like homemade pork jerky!)

I get about 10-15 strips out of a batch (varying by recipe) - let’s average that out to 12. That’s $48 worth of jerky, for $8 or less. Make 5 batches, that’s your $200 in savings!

Anyway, we’re using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.

A Jerky Gun

Also known as a “jerky cannon”, this is basically a food grace caulking gun that you use to pipe out strips of jerky onto your parchment paper.

Mine is the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Regular $35 (Canadian) on Amazon, but it had a coupon for something like 25% off, when I purchased it.

Worth every penny, even if I’d paid full price!

I’ve heard of people making jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter, but to be honest, that sounds fussy.

The very first time I used my jerk gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy!

I’ve never been one for single-function, special equipment in the kitchen... but I LOVE it.

Ingredients

With only 2 exceptions, the ingredients in this Bratwurst inspired jerky recipe are super simple - you probably even have them on hand!

As for those last two, they may be specialty, but I use them in pretty much all of my jerky recipes. They’ll definitely get used, if you’re a jerky fan!

Some notes for you:

Lean Ground Pork

Use the highest quality ground pork you can when making ground pork jerky.

While fresh or frozen will usually work in my jerky recipes, I generally tend to prefer fresh ground meat.

Also, aim for the leanest meat you can get. Extra lean ground beef is always my first choice for making ground beef jerkies, but lean ground beef will work as well.

Leaner meat will have a better shelf life than higher fat meat will - fat can go rancid.

Finally, you can grind your own meat for this. To do so, trim your beef - eye of round roast, rump roast, sirloin roast, etc - of as much fat as possible, and use a finer grind.

Liquid Smoke

As with all of my jerkies, you’ll need some Liquid Smoke - a little goes a lot way!

I only use a small amount in this pork bratwurst recipe, to give it a traditional “jerky” flavour - it’s not at all overpowering, just an accent.

Prague Powder

Prague Powder is one of a few different curing salts out on the market. It’s not something you’ll normally cook with, but it’ll last a long time - a little goes a long way!

I use Prague Powder #1 Cure, same as I use for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.

This is a bright pink curing salt that’s a mixture of salt and sodium nitrite. It’s commonly used in cured meats - like pepperoni or summer sausages - and is what gives the jerky its characteristic red colour.

Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It does this by preventing the growth of bacteria, during and after the drying process.

A couple of things to note:

1. Prague Powder is pink, but it is NOT the same thing as Himalayan pink salt!

2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier ground pork jerky, add some regular salt, rather than increasing the curing salt.

Everything Else

Rounding out this recipe, you will need:

Ground White Pepper
Ground Black Pepper
Mustard Powder
Ground Nutmeg
Dried Marjoram
Caraway Seeds
Ground Ginger
Salt

... as always, I don’t really have anything to add, when it comes to these last few ingredients!

How to Make Bratwurst Pork Jerky

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator trays, set aside.

In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well. REALLY well - for best results, it’s better to overhandle it, than to under-mix it.

Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

Blot once more to remove as much beaded fat as you can.

To test for doneness, remove a piece of Bratwurst Pork Jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)

Bratwurst Pork Jerky Storage

Allow jerky to cool COMPLETELY to room temperature before packaging.

Bratwurst jerky will keep at room temperature (in a cool dark place) for a week or so, or a few weeks in the fridge.

If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

Once you open your vacuum sealed bag of ground pork jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

More Homemade Jerky Recipes

Are you someone who loves to bring jerky on road trips, hiking trails, and when camping? Me too! Here are some of my go-to recipes for homemade jerkies!

Basic Ground Beef Jerky
Blueberry Bison Jerky
Chipotle Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Spicy Garlic Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
Pepperoni Jerky