Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
30 minutes
Dehydrating time
4 hours
Ingredients
- 1 pound (450g) lean ground beef, low fat
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon curing salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground lemon pepper
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1/4 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Ingredients
macros
- 1 pound (450g) lean ground beef, low fat
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon curing salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground lemon pepper
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1/4 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Mix ground beef and all the ingredients together in a bowl.
- Load jerky gun with the beef mixture and shoot 4 to 5 inch long strips on the dehydrator tray. If you don-t have a jerky gun; spread ground meat on dehydrator sheet and cover with another sheet. Use a rolling pin to roll meat about 1/4 inch (6 mm) thick.
- Place in a dehydrator and dry at 160°F (71°C) for 3 hours or until ground jerky is dry when touched. It should be pliable when bent. It is over dried if it cracks in half when bent.
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