2 pounds extra lean ground beef
1/3 cup soy sauce
1 clove garlic, crushed
1/8 teaspoons salt
1/8 teaspoons pepper
2 tablespoons 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.