Sort ingredients
a4679r_
QR Code
Listen
Pdf
In a bowl, add the ground beef, 1 jerky seasoning packet, a salt curing packet and mix with your hands.
Chop up 3 jalapenos small then add to bowl. Then add the high heat cheddar. Mix!
Pack your jerky gun full then start piping it onto the rack. Make sure you leave ¼ inch space between each stick.
Put on your smoker at 180° for 4-5 hours. You want the internal temperature to be between 152-160 degrees F.
Remove from the smoker and let cool for 1-2 hours on a tray. You can also place them in an ice bath for 5 minutes to stop the cooking.
Once cooled, store in the fridge for 1-2 weeks or vacuum seal them and freeze for 6-12 months.