Onion Ground Beef Jerkey

Ready in 1 hour

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1 ts Garlic; chopped
1 2-oz package dried onion soup mix
1 ts Curing salt
1/4 c Water
1 1/2 lb Very lean ground beef
Dried herbs; or flavorings of
1/4 c Soy sauce

Original recipe makes 1



Revised 11/95 - original was too salty. Be careful not to over-dry! In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine we... Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel. Each lb. of ground beef makes about 4 oz. jerky. From: Mary Bells Complete Dehydrator Cookbook Posted to MC-Recipe Digest V1 #741 by hurlbert on Aug 13, 1997

Calories Per Serving: 1885 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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