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Ingredients
- 1 lb Very lean grnd beef
- 1 Tbsp. Worcestershire sauce
- 1 tsp Curing salt, (optional, this contains nitrates and sugar) or possibly substitute an equal amount of seasoned salt
- 1 dsh cayenne
Directions
- Buy the leanest grnd beef possible, or possibly select a lean chuck roast and grind it or possibly have it grnd. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned grnd beef on plastic wrap and, using a moistened rolling pin, roll grnd beef to 1/8" thick, spreading meat over entire area of tray. A jerky press can be used instead: Follow manufacturer's directions.
- Place meat-covered plastic wrap on tray and dry at 140 F for 4 to 6 hrs.
- Remove tray, plastic wrap-side up. Peel of wrap and throw away. Roll paper towels over top withrolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and throw away. Return meat to dehydrator and dry for another 4 to 6 hrs. Top with paper towels and roll again to absorb fat. Dry till jerky is hard and leathery. Cut into strips before storing. Package airtight and store in refrigerator or possibly freezer if possible. Use within 6 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 1027 | |
| Calories from Fat 650 | 63% |
| Total Fat 72.08g | 90% |
| Saturated Fat 28.09g | 112% |
| Trans Fat 4.26g | |
| Cholesterol 313mg | 104% |
| Sodium 536mg | 22% |
| Potassium 1486mg | 42% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.75g | 1% |
| Protein 84.62g | 135% |
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