Step 1

break up the ground beef in a mixing bowl

Step 2

sprinkle everything on top and mix thoroughly

Step 3

refrigerate overnight

Step 4

when ready to dehydrate turn the dehydrator on to about 145˚-155˚ full fan

Step 5

open the jerky gun, load it with meat, packing it down so it doesn't have too many air bubbles

Step 6

once filled and ready to go pull the trigger and squeeze out a line of meat

Step 7

2-3 squeezes will make a line about 3-4 inches long which seemed about right for us, your gun may be different and so then will your results

Step 8

make them as long as you prefer, I made mine on the shorter side to make packing in lunches easy

Step 9

repeat with each tray of the dehydrator, in mine I used 7 of the available 8 trays

Step 10

I also put the meat directly on "clean a screen" tray liners not on the actual trays OR the fruit leather trays

Step 11

place the trays in the dehydrator and leave them alone for an hour or two then take the bottom tray and move it to the top and viceversa

Step 12

continue drying for another 3 hours or so, checking for doneness every hour or so

Step 13

to test I picked them up to see how flexible they were, after an hour or two I tried one to see if it was done it was not dried at that point but it was cooked through

Step 14

after 4 1/2 hours of total cooking time the jerky was done

Step 15

yours in your dehydrator may require more or less time so do plan to make this when you have the time to be flexible

Step 16

once the jerky is done wipe off any grease and let them cool depending on how lean your burger is you may need to wipe them off one more time

Step 17

store in the refrigerator consume within a week

Step 18

or freeze them for longer storage