Midwest Ground Beef Jerky

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Condiments

  • 1/2 tsp Corn syrup solids
  • 2 tsp Liquid smoke

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tbsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1/2 tsp Kosher salt

• Liquids

  • 1 tbsp Water

• Other

  • ¼ tsp Prague Powder #1 (curing salt

Found on jerkyholic.com

Ingredients

• 1lb Lean ground beef (10% fat or less)
• 1tbsp cold water
• 2 tsp liquid smoke (hickory)
• 2 tbsp brown sugar
• ½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• ¼ tsp Prague Powder #1 (curing salt)
• ½ tsp corn syrup solids (optional)

Directions

• In a bowl, combine ingredients and add to 1lb of ground beef
• Mix the ground beef and seasonings thoroughly
• spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼ thick
• Slice the pan of beef into jerky strips 4-5 long and 1 thick
• Dry with your favorite jerky making method. I used my oven at 170F for 4 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried