So, as part of my self-reliant journey, I’m making an effort to learn how to do new things. Last month I learned to make my own chap stick, and it was a huge success!!
For April, I decided to try to make beef jerky with ground beef. And all I got to say about that is:
WHY? Why did I not try this sooner? It was SO easy, and so good!
I used the recipe from HERE, and made a couple of adaptations for my family. The kids and I ate it all in 2 days. Oops…
This will be great stuff to have on hand…especially for any hiking/road trips we do. And man, it’s so much more affordable than the pre-made stuff at the store!
Homemade Ground Beef Jerky (adapted from Cooks.com):
2 lbs. extra lean ground beef –
1/3 c. gluten free soy sauce ( I use La Choy brand)
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. brown sugar
Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat.
Refrigerate the mixture for 24 hours. Roll the meat out in strips or patties and dry in your food dehydrator according to the manufacturer’s instructions.
Drying time will vary depending on humidity and the fat content of the meat. Once removed from the oven jerky is cooled and stored in an open
container to allow drying to continue. Seal the container to prevent further drying. Store in refrigerator or freezer.
*If you don’t have a food dehydrator, don’t despair! According to the original recipe, you can dry it in your oven at 150 degrees with the door ajar (to ensure actual DRYING, not just slow cooking) for 4-8 hours, depending on how thick you cut it.
*Linked up at Gluten Free Wednesdays!