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Onion Ground Beef Jerkey
#1
2 oz Package dried onion soup mix
1/4 c Water
1/4 c Soy sauce
1 t Garlic -- chopped
1 t Curing salt
Dried herbs or flavorings of
-choice
1 1/2 lb Very lean ground beef

Revised 11/95 - original was too salty. Be careful not to over-dry!

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 1-to 2-inch 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.
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