Ground Elk Jerky

This Weekend is Memorial Day weekend and I got so many texts and messages from my challengers on their concerns of blowing their healthy eating habits at campouts and BBQ's. On Friday I spent my day doing food prep of my own and helping a fellow challenger get her snacks together as well. I made two batches of jerky and "wheat thins", cut up fruit and veggies for snacking. Below you will see the newest version of jerky, a ground Elk version. My family particularly liked this version as it has a softer consistency and "doesn't get stuck in my teeth."

Ground Elk Jerky:

• 1 lb. ground elk
• Fresh herb mix (mine was, thyme, rosemary and chives)
• red pepper flakes
• sea salt

Mix ground elk in mixing bowl with herbs, sea salt and red pepper flakes with your hands until well combined. Using the plastic solid rack of your food dehydrator spread the mixture evenly. Place in dehydrator for 5 1/2-6 hrs. on 160 degrees. If you do not have a dehydrator spread thinly on baking sheet. Place in oven at 150 degrees for 6 hrs. When finished drying in either dehydrator or oven use pizza cutter to slice in to strips. Store in airtight container.