Homemade Ground Beef Jerky (commonsensehome)

1/2 c soy sauce
1 t liquid smoke
1/2 t onion powder
1/2 t garlic powder or 1 t minced garlic
1 t sea salt
1 lb lean ground beef

In a glass bowl, combine all ingredients and let sit (refrigerated) for at least 2 hours or overnight. Load the mix in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays  for your dehydrator. This mix is fairly soft because of the added liquid, which makes it easier to fire through the gun. If you don’t have a jerky gun, roll the mix out very thinly (1/8″ thick) and score lines where you would like the pieces to break apart. Dry at 145° – 165° F (63° – 74° C) for 4 – 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 min. Jerky will last in an airtight container at room temp for 1 – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.


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