Swedish Potato Sausage Jerky [Ground Chicken Jerky]

Several strips of swedish potato sausage ground chicken jerky on a cutting board.

5 from 1 vote

Swedish Potato Sausage Jerky [Ground Chicken Jerky]

This Swedish Potato Sausage Jerky was based on a favourite holiday treat that my husband enjoyed as a kid. Sure, the ingredients may seem weird for a jerky... but it just WORKS!

Prep Time15

Cook Time4

Total Time4 15

Course: Snack

Cuisine: American

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: Servings

Calories: 80kcal

Equipment

1 Jerky Gun
1 Food Dehydrator

Ingredients

½ cup Finely Chopped Yellow Onion was ¼ lb
3 oz Crimini Mushrooms chopped
½ cup Plain Mashed Potatoes
1 ½ teaspoon Liquid Smoke
1 teaspoon Ground Black Pepper
¾ teaspoon Salt
½ teaspoon Allspice
¼ teaspoon Nutmeg
¼ teaspoon Prague Powder #1 Cure
1 lb Ground Chicken or Ground Pork If using pork, skip the mushrooms

Instructions

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator trays, set aside.
In a small food processor, combine onions and mushrooms, blitz until very finely chopped. Add remaining ingredients - except for the chicken - and blitz until smooth.
In a medium mixing bowl - using freshly washed or gloved hands - combine potato and onion mixture with the ground chicken. Mix it REALLY well - for best results, it’s better to overhandle 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 potato 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 ground chicken 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 potato 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 potato sausage jerky to cool COMPLETELY to room temperature before packaging.

Notes

Your homemade Swedish Potato 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 Potatiskorv jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

Nutrition