5
170
45

Ingredients

  • 1 pound lean ground beef (Very)
  • 1 tablespoon worchestershire
  • 1 teaspoon curing salt (optional, this contains nitrates and sugar o)
  • Equal Sweetener (amount of seasoned salt)
  • 1 cayenne

Directions

  1. 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 ground beef on plastic wrap and, using a moistened rolling pin, roll ground beef to 1/8" thick, spreading meat over entire area of tray. A jerky press
  2. wrap on tray and dry at 140 F for 4 to 6 hours.
  3. Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top withrolling 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.
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NutritionView more

170Calories
Sodium30%DV710mg
Fat9%DV6g
Protein47%DV24g
Carbs1%DV3g
Fiber4%DV1g

PER SERVING *

Calories170Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Cholesterol70mg23%
Sodium710mg30%
Potassium500mg14%
Protein24g47%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber1g4%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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