I know they asked about jerky, but here is my sausage recipe and it’s clean keto. I don’t always stuff links - usually just vacuum seal meal-size portions and use it like ground beef. This has a bit of kick to it so if you don’t like spicy omit or cutback on the cayenne and red pepper flakes.
Homemade Italian Sausage
3 lbs pork shoulder
4 cloves garlic
1 oz (28 g) kosher salt, divided
2 Tbl whole fennel seeds, toasted
2 tsp black pepper
1 tsp red pepper flakes
1 tsp ground cayenne pepper
1 tsp dried oregano
1 tsp dried marjoram
1/2 tsp ground coriander
1/2 tsp ground mustard
1/4 tsp ground allspice berries
Step 1
Grind garlic with a pinch of salt in a mortar to make a paste (I found the garlic in a jar makes a nice paste – fresh garlic was very dry). Toast fennel seeds until brown. Add toasted fennel and black pepper to garlic. Bruise spices lightly with a pestle to release the flavors. Add pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard allspice and a splash of water. Stir to combine.
Step 2
Cut pork shoulder into cubes. Add the spice paste to the cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
Step 3
Process the cold pork through a meat grinder in batches. Keep pork in refrigerator until ready to be ground. Ground pork that will not be stuffed into casings can be frozen.
Step 4
Push a casing onto the stuffing tube of your meat grinder. Feed the sausage until casing is filled up. Tie a knot at the end and pinch and twist into links, if desired.
Step 5
Place sausage links onto a wire rack set over a sheet pan. Refrigerate uncovered 24 hours. At this point if you want to separate the links you can cut them at the twists.
Step 6
Grill sausage links until browned and done all the way through, about 5 minutes per side