Spicy Italian Sausage Jerky [Ground Chicken or Pork Jerky]
This Spicy Italian Sausage Jerky recipe makes incredibly flavorful jerky, that tastes just like Italian Sausage. Make it with chicken or pork!
Servings: 10 Servings
Calories: 72kcal
Equipment
- 1 Jerky Gun
- 1 Food Dehydrator
Ingredients
- 1 lb Lean Ground Chicken or Lean Ground Pork
- 1 teaspoon Crushed Chilies / Red Pepper Flakes
- 1 teaspoon Dried Parsley
- 1 teaspoon Fennel Seeds
- 1 teaspoon Garlic Powder
- 1 teaspoon Granulated Sugar
- 1 teaspoon Honey
- 1 teaspoon Paprika
- ¾ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ¾ teaspoon Salt
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Prague Powder #1 Cure
- ⅛ teaspoon Dried Thyme
Instructions
- 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 all ingredients. Mix it REALLY well - for best results, it’s better to over handle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe Italian Sausage jerky strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the Hot Italian Sausage jerky strips from the parchment, flip them over, and place them directly onto the wire rack.
- Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the Italian Sausage jerky strips.)
- To test for doneness, remove a piece of 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!)
- Allow Spicy Italian Sausage jerky to cool COMPLETELY to room temperature before packaging.
Notes
Your homemade Spicy Italian Sausage 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 Spicy Italian Sausage jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
Nutrition
Calories: 72kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 202mg | Potassium: 252mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg
