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
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.