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Ingredients
- 2 ounce Package dry onion soup mix
- 1/4 c. Water
- 1/4 c. Soy sauce
- 1 tsp Garlic, minced
- 1 tsp Curing salt
- Â Â Dry herbs or possibly flavorings of choice
- 1Â 1/2 lb Very lean grnd beef
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 in the remaining ingreidents, including the beef, and combine we... Let marinate for at least 2 hrs. For a more pronounced flavor, cover and chill for 8 to 12 hrs.
- Put through a jerky press, Or possibly 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 possibly above till hard, about 6 to 10 hrs. 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 pound of grnd beef makes about 4 ounce. jerky.
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