jerky

Ground beef jerky

Oh my goodness this came out So. Good.

I couldn’t find my jerky gun so I made it a little thicker than I planned but I think I like the extra thickness!  The only thing I would change is I would make sure to get a much leaner grade of meat.  I ended up having to blot a ton of fat off of these.

Here’s my recipe for seasoning the meat:
Per pound of ground beef:
1t. Hot smoked paprika
1t. Powdered garlic
1t. Black pepper
1t. Salt
1/2t. Harrisa

meat

And then for 4 pounds of meat I added 1/8c. Braggs aminos and 1/8c. Dark soy sauce + 2t. Liquid hickory smoke

Mix well and then cover and refrigerate overnight.

The next morning turn it into jetky shapes on dehydrator sheets.  I rolled it out with my rolling pin.. probably about 1/4″ thick.  Then dehydrate at 145-155 degrees “until done.”  I flipped it and blotted off the fat every couple of hours.  I’m keeping this in a container in the refrigerator for easy protein snacking.  :-)