Title: Onion Ground Beef Jerkey
Categories: Snacks, Dehydrator, Gift, Meats
Yield: 1 Servings

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

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 Bell's Complete Dehydrator Cookbook

Posted to MC-Recipe Digest V1 #741 by hurlbert on
Aug 13, 1997