| 61 | 62 | 63 | 64 | 65 |
| 1 | 22 | 43 | 65 | 86 |
|
ONION GROUND BEEF JERKY
2
oz Package dried onion soup mix
/4 c Water
/4 c Soy sauce
ts Garlic; chopped
ts Curing salt
1
1
1
1
Dried herbs or flavorings of choice
1 1/2 lb Very lean ground beef
In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the
remaining ingreidents, including the beef, and combine well. 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.
ONION GROUND BEEF JERKY
58
Page
Quick Jump
|