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HAMBURGER JERKY
1
lb Very lean ground beef
1
1
tb Worcestershire sauce
ts Curing salt; (optional, this contains nitrates and sugar; or subsitute
an equal amount of seasoned salt)
1
dash cayenne
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
ground beef on plastic wrap and, using a moistened rolling pin, roll ground
beef to 1/8" thick, spreading meat over entire area of tray. A jerky press
can be used instead. Follow manufacturer's 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.
HAMBURGER JERKY
38
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