Ground Beef Jerky
We do burger jerky a lot but don't use any recipes.
You can too. Be brave. Use the seasonings you would normally
use for a steak or hamburgers. I like salt, pepper,
lots of garlic powder, and Chinese Five Spice. If
you're not sure how much to use just pat your meat
as thick as a hamburger, season it, and then mix
it together. Then we just moosh it by hand into
silver dollar size bits (the kids are real good at
this) and dry it in the plastic countertop food
dehydrater. Oh, also I often do this when I get a
good buy on day old ground beef. Ask your butcher
when he marks down his meat, or if he does.
Dehydrate it just as you would beef strips.
SHARON'S RECIPE PAGE!
