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Hamburger Jerky




Source of Recipe


Redraspberry Girl


List of Ingredients




1 lb Very lean ground beef
1 tb Worcestershire sauce
1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute an equal amount of seasoned salt
Cayenne Pepper

Recipe



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.