Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Yields 5 pounds
Prep time
30 minutes
Dehydrating time
6 hours
Ingredients
- 5 pounds (2.3 kg) lean ground beef
- 4 1/2 tsp salt
- 2 1/4 tsp Cajun seasoning
- 3/4 tsp garlic powder
- 1/2 tsp red pepper flakes, crushed
- 2 1/4 tbsp meat tenderizer
- 3/4 tbsp pepper
- 3 tbsp brown sugar
- 1/2 cup Worcestershire sauce
- 1/2 cup liquid smoke
- 1/3 cup ketchup
macros
Instructions
- Combine all ingredients with ground beef except Worcestershire, ketchup and liquid smoke.
- Use your hands to mix well and press into jerky gun to shoot out strips. If you don-t have a jerky gun; spread ground meat on dehydrator sheet and cover with another sheet. Use a rolling pin to roll meat about 1/4 inch (6 mm) thick.
- Mix Worcestershire, ketchup and liquid smoke in a dish. Coat beef strips with sauce.
- Place beef strips on dehydrator rays and dry at 145°F (63°C) - 165°F (74°C) for 4 to 12 hours or according to the manufacturer-s dehydrating directions.
