beef jerky

By tinathorn

Ingredients

• 3 pounds ground beef (use 90% lean meat/10% fat or leaner)
• 5 teaspoons garlic powder
• 4 teaspoons onion powder
• 3-4 teaspoons sea salt (we prefer 4 teaspoons)
• 2 teaspoons ground black pepper
• 1 1/4 cup beef broth
• 1 tablespoon Wright’s Hickory Liquid Smoke
• 2 teaspoons unsulphured molasses

Details

Servings 1
Adapted from allergyfreealaska.com

Preparation

Step 1

Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.
Stir together the beef broth, liquid smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
Cover and marinate for at least 3 hours in the refrigerator.
Form the meat into strips, about 1/8-1/4” thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
Place the jerky strips on paper towels to cool and to absorb any excess fat.
Consume within 24-48 hours at room temperature, or store in the refrigerator in an air tight container for up to 7 days. For long-term storage, freeze in an air tight container and consume within 3-4 months.