Onion Ground Beef Jerkey
Grrrrrgh!
Course : Onions
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        package dried onion soup mix
     1/4  cup           water
     1/4  cup           soy sauce
   1      teaspoon      garlic -- chopped
   1      teaspoon      curing salt
                        dried herbs or flavorings of choice
   1 1/2  pounds        very lean ground beef
 

Preparation:

Revised 11/95 - original was too salty. Be careful not to over-dry! In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine we. . . Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel. Each lb. of ground beef makes about 4 oz. jerky.