Hamburger Jerky

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Hamburger Jerky Ingredients

1 lb Very lean ground beef	1 ts Curing salt; (optional, this
1 tb Worcestershire sauce	1 ds Cayenne

Instructions for Hamburger Jerky

Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned bround beef on plastic wrap and, using a moistened rolling pin, roll ground geef to 1/8" thick, spreading meat over entire area of tray. A jerkey press can be used instead: Follow manufacturers directions. Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing. Package airtight and store in refrigerator or freezer if possible. Use within 6 months. From: _Making and Using Dried Foods_ by Phyllis Hobson Posted to MC-Recipe Digest V1 #740 by hurlbert on Aug 13, 1997

Main Ingredient: Cuisine: Uncategorized