Instead of a marinade or a dry rub, the spice mixture is mixed in with the ground beef, making this jerky slightly different from its more expensive brothers.
Ingredients
- canning salt: 2 tsp
- chili powder: 1 tsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
- ground ginger: 0.25 tsp
- ground black pepper: 0.25 tsp
- pinch cayenne pepper: 1 piece (to taste, optional)
- extra lean ground beef: 1 pound
Metric Conversion
Stages of cooking
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Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
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Pass beef mixture through a meat grinder set with the finest blade.
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Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
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Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
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Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.
