1 tablespoon chipotle powder (this is pretty spicy - add powder a teaspoon at a time, tasting each time, until you reach your desired heat level)
1 tablespoon honey
2 teaspoons salt
Directions
Grind the meat through the coarse plate of your Meat Grinder. Grind again through the medium plate. Then grind half of your medium grind through the fine plate. This grind will stick together nicely for ground jerky.
Use the Kitchen Kit with the chopper attachment secured to puree the raspberries, chipotle powder, honey, and salt together.
Mix the ground meat and puree together until uniform.
Fill the Jerky Gun with the mixture, then press the trigger to extrude the jerky onto Dehydrator trays.
Dehydrate at 155° for 8 hours, or until jerky is dry, but still flexible.
Raspberry Chipotle Jerky with a Weston Jerky Gun
From the Weston Kitchen
Ingredients
Makes 1 lb jerky
2 lbs beef, venison, or wild turkey, cubed
6 oz fresh raspberries
1 tablespoon chipotle powder (this is pretty spicy - add powder a teaspoon at a time, tasting each time, until you reach your desired heat level)
1 tablespoon honey
2 teaspoons salt
Directions
Grind the meat through the coarse plate of your Meat Grinder. Grind again through the medium plate. Then grind half of your medium grind through the fine plate. This grind will stick together nicely for ground jerky.
Use the Kitchen Kit with the chopper attachment secured to puree the raspberries, chipotle powder, honey, and salt together.
Mix the ground meat and puree together until uniform.
Fill the Jerky Gun with the mixture, then press the trigger to extrude the jerky onto Dehydrator trays.
Dehydrate at 155° for 8 hours, or until jerky is dry, but still flexible.
