Original Ground Beef Jerky

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1/4 tsp Coriander
  • 1/2 tsp Garlic powder
  • 1 tsp Ginger
  • 1/2 tsp Onion powder

• Condiments

  • 1 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 tsp Curing salt
  • 1 tsp Curry powder
  • 1 tsp Lemon pepper, ground

Found on jerkyholic.com

Ingredients

• 1lb Lean ground beef (10% fat or less)
• 1 tbsp soy sauce
• 1 tbsp worcestershire sauce
• ¼ tsp curing salt (prague powder #1)
• 1 tsp ground black pepper
• 1 tsp ground lemon pepper
• 1 tsp curry powder
• 1 tsp ginger
• ¼ tsp coriander
• ½ tsp garlic powder
• ½ tsp onion powder

Directions

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5 long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, 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 a dehydrator at 160F for 3½ 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