Onion Ground Beef Jerkey

Course : Dehydrator
Serves: 8
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2 ounces package dried onion soup mix
1/4 cup water
1/4 cup soy sauce
1 teaspoon garlic chopped
1 teaspoon curing salt
1 teaspoon dried herbs or flavorings of choice
1 1/2 pounds very lean ground beef

Preparation / Directions:

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.

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