Lean Ground Beef Jerky

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Very lean ground beef
    1       tb           Worcestershire sauce
    1       t            Curing salt -- (optional --
                         - this contains nitrates
                         - and sugar, or subsitute
                         - an equal amount of season-
                         -ed salt
    1       d            Cayenne

   Buy the leanest ground beef possible, or select a lean chuck roast and
   grind it or have it ground.  Combine beef with remaining ingredients,
   mixing well.  Cut a piece of plastic wrap the size of your drying
   tray. Put seasoned ground beef on plastic wrap and, using a moistened
   rolling pin, roll ground beef to 1/8 thick, spreading beef over entire area of
   tray. A beef jerky press can be used instead:  Follow manufacturer’s directions.

   Place beef-covered plastic wrap on tray 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 beef onto
   another tray, plastic wrap-side up.  Peel off wrap and discard. Return
   beef to dehydrator and dry for another 4 to 6 hours.  Top with paper towels
   and roll again to absorb fat.  Dry until beef jerky is hard and leathery. 

   Cut into strips before storing the beef jerky.

   Package airtight and store in refrigerator or freezer if possible. 
   Use within 6 months.  Order some Beef Jerky today, visit Beefjerky.com

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