ground beef jerky
<< So, if I don’t have one of these machines but still want to make the
ground
beef jerky, do I just squish it in a line or what? Does it hold together?
Using a rolling pin, flatten the meat mixture between two sheets of waxed
paper to cookie sheet size. Dry in the oven, on cookie sheets, at 150 until dry
enough to cut into strips. Then finish in the dehydrator.
And make way more than you think you’ll need as it disappears fast!
Betsy
August 23rd, 2007 at 6:19 pm
In a message dated 3/16/2004 1:21:06 PM Eastern Standard Time,
BeBetsyNow@… writes:
My oven is my dehydrator. Does the meat stick together or is it crumbly?
August 23rd, 2007 at 10:26 pm
In a message dated 3/16/2004 2:41:51 PM Eastern Standard Time,
linda@… writes:
Yes, I do.
August 24th, 2007 at 6:40 am
In a message dated 3/16/2004 4:52:34 PM Eastern Standard Time,
linda@… writes:
Here is one of the recipes I use:
Beef or turkey jerky recipe
With the help of several people on this board, I’ve developed the
following recipe:
(All measures are approximate)
3 1/2 pounds of thinly sliced beef (Whole Foods calls it “steak
milanese”)
1 cup red wine
1 cup lemon juice
4-6 tbsp wheat-free tamari (the sodium is necessary to preserve
themeat)
Cayenne pepper (to taste - I like lots of it)
Ground ginger (to taste)
Marinate the beef for 24 hours in a sealed container in the fridge.
Lay the meat out on your oven racks so the slices do not overlap
(I line the racks with foil and punch holes for drainage)
Bake at 200 degrees for 4 hours
If you refrigerate the jerky after its made it will last longer.