Cherry/carob Jerkey

[cindakay]

I made this up the other day, while desperate for things to eat on the run or tide me over till I can cook.

1 lb ground meat (i used grass fed beef, but going to try ground org chicken today)
1/2 cup frozen (thawed) or fresh cherries
1 1/2 tablespoons carob powder ( I used bob's red mill)
1/2 teaspoon salt

Mash the cherries with a fork or potato masher. 
Combine all ingredients mixing well with your hands.

Spred very thin on parchment paper on dehydrated trays. Dehydrate at 130 degrees overnight, turn over and dry for another couple hours.

I would imagine this can be done in the oven at 170 degrees but it would need to be watched a little closer.

I love how it turned out, it was even better than the regular jerky I made at the same time. used coconut aminios garlic and salt.

[Stell]

I wouldn't use that process for chicken. Red meat or fish, fine. Poultry or pork, no.