Hamburger Jerky

* Exported from MasterCook *

Hamburger Jerky

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Dehydrator
Gift Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Very lean ground beef
1 tb Worcestershire sauce
1 t Curing salt -- (optional --
- this contains nitrates
- and sugar, or subsitute
- an equal amount of season-
-ed salt
1 d Cayenne

Buy the leanest ground beef possible, or select a lean chuck roast and
grind it or have it ground. Combine meat with remaining ingredients,
mixing well. Cut a piece of plastic wrap the size of your drying
tray. Put
seasoned bround beef on plastic wrap and, using a moistened rolling
pin,
roll ground geef to 1/8" thick, spreading meat over entire area of
tray. A
jerkey press can be used instead: Follow manufacturer's directions.

Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6
hours.
Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll
paper
towels over top with rolling pin to remove melted fat. Invert meat
onto
another tray, plastic wrap-side up. Peel of wrap and discard. Return
meat
to dehydrator and dry for another 4 to 6 hours. Top with paper towels
and
roll again to absorb fat. Dry until jerky is hard and leathery. Cut
into
strips before storing.

Package airtight and store in refrigerator or freezer if possible.
Use
within 6 months.

From: _Making and Using Dried Foods_ by Phyllis Hobson



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