Recipe - Hamburger Jerky

1 pound Very lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon Curing salt; (optional, this
contains nitrates and
sugar, or subsitute an
equal amount of seasoned
salt
1 ds 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 bround beef on plastic wrap and, using a moistened rolling pin,
roll ground geef to 1/8" thick, spreading meat over entire area of tray. A
jerkey press can be used instead: Follow manufacturer's directions.

Place meatcovered plastic wrap on gray and dry at 140 F for 4 to 6 hours.
Remove tray, plastic wrapside up. Peel of wrap and discard. Roll paper
towels over top with rolling pin to remove melted fat. Invert meat onto
another tray, plastic wrapside 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.

From: _Making and Using Dried Foods_ by Phyllis Hobson

Posted to MCRecipe Digest V1 #740 by hurlbert hurlbert@concentric.net on
Aug 13, 1997