2grams(roughly ⅓ teaspoon) sodium nitrite or pink curing saltThis is optional, if you don't have pink salt, it's ok--there's enough salty stuff in here to preserve the jerky.
6grams(2 teaspoons) fresh ground black pepper
3grams(1 teaspoon) fresh toasted, ground cumin
12grams(4 tablespoons) powdered dried ramp leaves
40grams(3 tablespoons) ramp sriracha or other hot chili sauce
25grams (2 tablespoons) maple syrup
25grams(2 tablespoons) worchesterchirefish sauce, mushroom ketchup, or another umami-condiment (optional)
Instructions
Combine all ingredients and mix well, then refrigerate overnight (optional). Cook a small piece of the jerky mix to test the seasoning, adjust as needed, then pack into a jerky gun and press out into 3-4 inch pieces onto baking racks on top of baking sheets lined with parchment to catch any fat that comes out during the drying process.
Dehydrate the jerky at 150-170 F for 3 hours, either in a dehydrator, an oven on a warming setting, or a warm oven with the door ajar.
After 3 hours, eat a piece to test if it’s dried thoroughly. The meat should look cooked and darkened, but not be dry and crunchy. Meat dried in an oven will dry faster than a dehydrator, so keep an eye on it--you don't want crispy meat twigs.
After the meat is dried thoroughly, store, preferably vacuum sealed, in a refrigerator or freezer.
The jerky will keep for a few weeks in the fridge, or a few months frozen.
Notes
Adjusting the recipe
You can season this with different spices or even premade blends you like depending on what you have. I rarely make it the same way twice, but I do keep the amount of ramp leaves the same.