Step 1

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.

Step 2

In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well. REALLY well - it’s better to overhandle it, than to under-mix it.

Step 3

Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.

Step 4

Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

Step 5

Dehydrate in a food dehydrator at 165 F for 2 hours.

Step 6

Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.

Step 7

Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.

Step 8

To test for doneness, remove a piece of beef jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)

Step 9

Storage: Allow ground beef jerky to cool COMPLETELY to room temperature before packaging.