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Ground Beef Jerky

From The Garden of Eating by Rachel Albert and Don Matesz

2 lbs extra lean (96%) ground beef (grass fed, buffalo, or venison)
1 teaspoon each of dried, crumbled basil and oregano
1 teaspoon lemon pepper or ½ teaspoon ground pepper
3 garlic cloves, minced or 1 teaspoon garlic powder
2 tablespoons dried onion flakes, optional
1 teaspoon finely ground unrefined sea salt

Break meat apart in a shallow 1 quart bowl. Add remaining ingredients. Mix well with clean, bare hands to evenly distribute spices. Form into tablespoon-size balls, and flatten to ¼ to 3/8 inch thin, or use a jerky press or jerky gun to yield uniform strips, tubes, or discs.

Arrange meet without overlapping on as many food dehydrator trays as needed. Dray at 145 degrees for 10 to 14 hours.

Pat off beads of oil with unbleached paper towel. Cool and store in sealed jars, cellulose or wax paper bags, or heavy zip-locking freezer bags. Label and date. This will keep for at least 1 to 2 months at room temperature, and indefinitely in the freezer.