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Ground Beef Jerky

Keyword beef jerky, ground beef jerky, homemade jerky



  1. Gather all your ingredients.

  2. Pour the Worcestershire Sauce and liquid smoke onto ground beef.

    Sprinkle seasoning salt over top of beef.

  3. With your hands, mix the meat and spices well.

  4. Lay your aluminum foil or wax paper onto your counter and spray with a generous amount of non-stick spray.

    Spread half the beef mixture in a rectangle on the aluminum foil.

    Spray a second piece of foil or wax paper and lay on top of the beef.

    Use the rolling pin to flatten the meat, to about 1/8th of an inch thick.

  5. Slowly remove the aluminum foil.

    Use a pizza cutter, or knife to score meat.

  6. Pick up the aluminum foil with meat and place it upside down on the dehydrator rack.

    Gently remove the layer of aluminum foil.

    Repeat this process with the second half of the beef mixture.

    Cook in the dehydrator at 165 F for 3 ½ hours.

    Check meat. If it is still wet, or “sticky” cook for an additional 30-60 minutes (more if necessary).

    The jerky should be flexible but hard and dry to the touch.

    Once meat is cool, store in an airtight container. Store this in the refrigerator or freezer if you plan to keep it for more than a few days.