DEHYDRATE GROUND BEEF RECIPES

Steps:

• Gather all the ingredients.
• Preheat the oven to 300F.
• Use a small mixing bowl to combine the dry ingredients Monkfruit Erythritol Blend, salt, black pepper, garlic powder and cayenne pepper.
• In another mixing bowl, combine liquid ingredients soy sauce and Worcestershire sauce.
• Transfer the ground beef into a large mixing bowl, combine half of the dry and liquid seasoning and mix. Once mixed, pour the other half of the seasonings and continue to mix until well combined.
• Load the ground beef mix into the jerky gun as shown below.
• Use the jerky gun to create the beef strips/sticks on top of a baking rack as shown below.
• Bake at 300F for 10 minutes.
• After 10 minutes, open oven door to let the moisture escape, reduce oven temp to 170F and cook for 2 hours and 30 minutes for beef strips and 3 hours for beef sticks.
• Let beef sticks cool before enjoying. We recommend storing in the fridge in an airtight container.

Steps:

• Thinly slice the meat* and cut off all visible fat.
• Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
• Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
• Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
• Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
• Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
• Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.