Recipe - Onion Ground Beef Jerkey

2 ounce Package dried onion soup mix
One fourth cup Water
One fourth cup Soy sauce
1 teaspoon Garlic; chopped
1 teaspoon Curing salt
Dried herbs or flavorings of
choice
1 One half pound Very lean ground beef

Revised 11/95 original was too salty. Be careful not to overdry!

In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add
the remaining ingreidents, including the beef, and combine we... 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 1to 2inch 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.

From: Mary Bell's Complete Dehydrator Cookbook

Posted to MCRecipe Digest V1 #741 by hurlbert hurlbert@concentric.net on
Aug 13, 1997