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"Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers."
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ground black pepper
cayenne pepper, or to taste
extra lean ground beef
We tried this with ground venison. EXTREMELY salty! I think I'd use just half the amount of salt! The flavor was good though, other than the saltiness. And our meat dried much faster than the recipe states. It was only about an hour and a half until it was completely dry. Some parts even got a little crispy. I think I'd lower the oven temp and roll it thicker next time. Maybe add a little sugar too. I thought it needed a little sweetness.
I loved this. I doubled the ground beef and did everything else as directed. It was browned and cooked after two hours or so, but I cooked it the remaining 3 hours to get it dried and it is great.
It's a great recipe, though I agree too salty. Use half the amount of salt though, and the seasoning is perfect.
I don't use the oven, just a dehydrator. And a jerky gun. Great gadget to get if you want to start making your own jerky!
set oven to 170F which is as low as most ovens will go, use convection oven if available, with convection jerky should be done in 2 to 3 hours, cut back on the salt and hot spices as desired, I use soy sauce, Worchester sauce, garlic powder, onion power, pepper, salt, tobacco and liquid smoke
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Beef Jerky
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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