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Place all ingredients into mixing bowl and Turbo/2 sec/2 times. Scrape down sides of mixing bowl with spatula, then knead Dough /3 min.
Preheat oven to 160°C. Line 3 large baking trays and set aside.
Transfer mixture into sausage maker with jerky attachment and pipe lines of mixture onto prepared baking trays, leaving a small gap in between each line.
Bake for 15 minutes (160°C). Turn jerky over and reduce the oven temperature to 100°C, then bake for a further 1 hour or until jerky is rubbery. Turn off oven and leave on baking tray until jerky is dry (approx. 30 minutes).
Remove from oven and allow jerky to cool completely on the baking trays. Store in an airtight container in a cool, dark place for up to 2 weeks.